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Strawberry Poppy Seed Bread

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We are blessed with an amazingly productive strawberry patch. One that we freely snack on as it produces. We also freeze bunches for winter eating. It is that blessed abundance of frozen berries that inspired this Strawberry Poppy Seed Bread recipe.

Sliced strawberry poppy seed bread on a platter with napkin.

Fresh or Frozen Berries

These loaves could easily be made with fresh berries but I don’t tend to do as much baking when berries are coming ripe as I do in the middle of winter. This bread does make incredible use of frozen berries. It’s also a great gift and a perfect way to share the garden even in winter.

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To use frozen berries: Measure out the four cups while the berries are still frozen solid. Then simply thaw them in a colander over the sink. Let the excess water drain from the frozen berries before adding them to the batter.

Using frozen berries means mushy berries – berries that will break apart as they’re mixed into the batter so feel free to skip slicing them into quarters.

Substitute Whole Grain Flour

Make this bread slightly healthier by substituting some whole wheat flour for the all purpose. The whole grain gives a delightful texture and flavor, too. Even a dark rye flour would be tasty.

Sliced Strawberry Poppy Seed Bread on a platter.

Breakfast and Dessert

This is a moist and tender bread but it will also stick to the ribs.  Keep it unglazed and serve it for breakfast with an egg. The bread can also be toasted and slathered with peanut butter for a snack.

Use the optional glaze for a beautiful and delicious dessert presentation. Serve with some coffee or even hot chocolate for an over-the-top and yet simple treat.

Yield: 2 Loaves

Strawberry Poppy Seed Bread

Sliced Strawberry Poppy Seed Bread on a platter.

Moist and lightly sweet, Strawberry Poppy Seed Bread, can easily be served as a breakfast or dessert with an optional glaze.

Ingredients

  • 4 Cups Unbleached All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 4 teaspoons Baking Powder
  • ½ teaspoon Salt (omit if using Salted Butter)
  • 2 Eggs
  • 1 Cup Brown Sugar
  • ½ Butter, melted
  • 1 Cup Milk
  • 2 Tablespoons Poppy Seeds
  • 4 Cups Strawberries, quartered (thawed and drained if frozen)
  • Optional Glaze:
  • 1 ½ Cups Powdered Sugar
  • 3 Tablespoons Milk
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat oven to 350. Grease 2 Loaf Pans.
  2. Sift together the flour, baking soda, baking powder, and salt. Set aside.
  3. Whisk together brown sugar, egg, melted butter, and milk until thoroughly combined.
  4. Pour the wet ingredients into the dry and stir until almost combined. Fold in the strawberries and poppy seeds until thoroughly combined.
  5. Pour the batter into prepared pans. Bake in preheated oven for 1 hour or until an inserted toothpick comes out clean.
  6. Cool in pan for 10 minutes before turning out to cool completely on wire racks. Glaze if desired.

Optional Glaze:

  1. Combine ingredients and mix until smooth. Drizzle over loaf and let harden before slicing.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Glazed Strawberry Poppy Seed Bread Loaf on a platter with napkin.

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Robin

Thursday 24th of March 2016

I think there's a typo. I made it as written above but there was not nearly enough liquid to make a batter out of all that flour. Tried again, this time doubling the milk and it was still for too dense to either fold in the berries or "pour into the prepared pan."

Homespun Seasonal Living

Thursday 24th of March 2016

Thanks so much for letting me know of your trouble. I've made this several times and never had an issue. I always test recipes at least three times before posting but I will go back and double check my hand-written notes.

Sarah Koontz {Grounded & Surrounded}

Tuesday 24th of March 2015

Two things I love about this recipe. First is that you use enough strawberries to make it worth it (I mean when you are trying to get through your frozen fruit and each recipe only has 1/2 cup in it....it can be frustrating). Second is that it is so unique. I would have never thought of this combination, and I look forward to trying it out!

Angi @ SchneiderPeeps

Monday 23rd of March 2015

We are planting strawberries for the first time this year. I hope they do well. I know we're supposed to not let them produce the first year, but I'm sure we will let some produce anyway ;-).

This bread looks amazing! I can't wait to try it.

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