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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Easy Strawberry Bread Recipe

Simple, delicious, and low sugar strawberry bread.

PREP TIME: 15 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour 15 minutes

SERVING: 1 LOAF, 12 slices


1 stick Butter, at room temperature

1/2 cup Sugar

2 Large Eggs, at room temperature

1 3/4 cups All-Purpose Flour, sifted

2 teaspoons Baking Powder

1/2 teaspoons Salt

1/2 cup Whole Milk

1 teaspoon Vanilla Extract

1 1/2 cups chopped Strawberries

3/4 cup Chocolate Chips or Walnuts or Both (optional)


1/2 cup Confectioners' Sugar

1/4 teaspoon Vanilla Extract

1 tablespoon Milk


1. Preheat your oven to 350 degrees Fahrenheit.

2. In a mixing bowl, cream the butter and sugar. Add the eggs one at a time and mix them in.

3. Add the flour, baking powder, and salt and mix them in.

4. Add the milk and vanilla extract and mix until combines.

5. Add the strawberries and optional chocolate chips or walnuts or both (if you choose to add them) and use a rubber spatula to fold them in.

6. Butter a loaf pan well or line it with parchment paper and add the batter.

7. Bake for 50 minutes or until the bread is ready. To check if the bread is ready, you can insert a wooden toothpick in the center of it. If it comes out dry, the loaf is ready.

8. Remove from the oven and let the bread rest in the pan for a few minutes. Then, remove it and set on a cooling rack to cool.

9. Serve at room temperature with or without a glaze. To make the glaze mix the sugar, vanilla extract, and milk in a small bowl until smooth. Drizzle on the bread when it's cool.



1. CAN I DOUBLE THIS RECIPE? Yes! You can double or even triple it. I usually double it and then divide the batter between three disposable pans to make slightly smaller loaves.

2. CAN I USE FROZEN STRAWBERRIES? You can use frozen berries but make sure that you add them to the batter while they are still frozen ( don't let them thaw) and stick the bread in the oven right away.

3. CAN I USE OTHER BERRIES? Definitely! Go for it. You can use this simple batter and any berries you want or a mix of berries.

4. CAN I ADD NUTS OR CHOCOLATE CHIPS? Yep, Walnuts and Chocolate Chips work great in this bread. I'd say keep it to a total of about 3/4 of a cup or less.

5. CAN I FREEZE THIS BREAD? Yes! This strawberry bread freezes well. Just wrap it well with food wrap and stick it in the freezer for up to a year. If you find yourself with a whole lot of strawberries in the spring this is a great way to preserve them for later. To thaw the bread, take it out of the freezer and leave it on the kitchen counter overnight. You can serve it in the morning at room temperature with or without the glaze.

6. HOW SHOULD I STORE THIS STRAWBERRY BREAD? It can stay on the kitchen counter for a few days. You can also store it in the fridge and it will lasta up to two weeks.

7. CAN I MAKE THIS RECIPE INTO MUFFINS? Yes! You can use the same recipe and bake it as muffins. Baking time will change of course. I want to say that it will probably take around 30 minutes. If you are making muffins, I suggest that you sprinkle sugar on top of the batter before baking it. The sugar gives the muffins a crusty top.

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