In every bite of this Chocolate Strawberry Bread, enjoy the taste of fresh juicy strawberries and a bit of chocolate.
One taste of those strawberries and melted chocolate and it’s sure to become a new favorite of the whole family.
I have a thing for quick breads, especially a delicious banana bread recipe , like my Brown Butter Rum Banana Bread or Chai Banana Bread which is perfect with a cup of tea when Fall rolls around.
This Pineapple Bread has been a reader favorite ever since I published it. I’ve made it many times and it NEVER disappoints. If you like lemon and blueberries together then you’ll definitely want to give my Blueberry Lemon Bread Recipe a go. Bursting with light citrus flavor and fresh blueberries, it’s sure to become a family favorite.
Now I’m just missing a recipe for strawberry banana bread, and desperately need to remake this zucchini bread!
SAVE THIS EASY STRAWBERRY BREAD RECIPE WITH CHOCOLATE TO YOUR FAVORITE PINTEREST BOARD!
What is quick bread?
Quick bread is an easy recipe for a bread that doesn’t require yeast. Unlike my Grandmother’s delicious Italian Bread, a quick bread needs leaveners such as baking soda and baking powder for it to rise.
There’s no kneading or proof time required, and they typically take less time to make than a bread recipe that does require yeast though they may need to bake for about an hour.
What do I need to make this quick bread recipe?
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Kosher salt
- Cinnamon
- Eggs
- Milk
- Butter
- Fresh strawberries
- Semi-sweet or dark chocolate chips
How do I make this Chocolate Chip Strawberry Bread recipe?
- Preheat your oven to 350°F, and prepare a loaf pan by greasing it with some butter. *See Recipe Notes.
- Put the teaspoon of flour into a medium bowl and toss with the small pieces of strawberries to completely coat.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
- In another bowl, whisk together the eggs, milk, and melted butter.
- Put the chocolate chips into a small microwavable bowl, and heat for 30 seconds, stir until completely smooth and melted.
- Pour the wet ingredients into the dry ingredients and mix until just combined. It is important to not over mix.
- Add the diced strawberries and mix.
- Pour half the batter into the prepared pan, and drizzle with half of the chocolate. Using a knife or handle of a wooden spoon, swirl the chocolate throughout the batter.
- Cover with remaining batter, and drizzle again with chocolate. Swirl, and place the sliced strawberries on top.
- Bake for 50-60 minutes or until a cake tester comes out clean. Cool the bread in the pan for 15 minutes on a wire rack before removing to cool completely.
Recipe Notes:
- When you grease your pan with butter, grease the bottom generously, but only go halfway up the sides. I’ve noticed that when I do this, my loaf will be more dome shaped. When I forget and grease all the way up the sides, the top of the bread tends to flatten. Give it a try and let me know what you think!
- Set one teaspoon of flour aside from the total amount called for. You’ll be using this to coat the strawberries which helps prevent them from sinking in the batter as the bread bakes.
- DO NOT over mix. Combine the wet ingredients with the dry until they are just combined. It’s ok if everything hasn’t been combined. You’ll be adding the strawberries and mixing things again, but don’t want to overdo it then either.
When you mix the ingredients too much in a quick bread, you’ll end up with a finished product that is tough and chewy because of extra gluten development. - Use a knife to swirl the chocolate throughout the batter, making sure to reach out to the edges of the pan as well.
- The strawberry slices placed on top may or may not sink while baking. If it happens, it may not be as decorative, but will be just as delicious!
- Allow the bread to cool for at least 15 minutes in the pan on a cooling rack before turning it out. For best slicing results, wait until the bread cools completely to serve.
- You may use frozen strawberries for this recipe. Thaw them completely and pat dry as much as possible before dicing. The excess moisture from the frozen berries could effect the end result, so I do recommend using fresh berries before frozen.
How do I store this quick strawberry bread?
This bread will last for up to 5 days when wrapped tightly in plastic wrap.
TO FREEZE: Wrap the cooled loaf completely in plastic wrap and then tightly in aluminum foil. If you opt to not use the foil, you can place the wrapped loaf into a resealable plastic bag.
Thaw the bread overnight before serving.
Strawberry Recipes
If you like strawberries, I’ve got quite a few recipes with them, like this Strawberry Banana Bread. it combines my love of strawberries with one of my favorite comfort foods.
Want something a bit easier than a quick bread, then these Strawberry Cream Muffins are perfect for a
Sunday brunch recipe as are these incredible Strawberry Nutella Crepes. They are OMG SOOOOO good!!
These Easy Strawberry Scones and Mixed Berry Scones are a couple more delicious breakfast options.
I guess you could say that I like strawberries for breakfast! haha
But my absolute FAVORITE strawberry recipe at breakfast OR for dessert are these Cheese Blintzes with this 3 Ingredient Strawberry Sauce. I think you’ll fall in love with them just as much as my family has.
Of course, strawberries aren’t just for breakfast.
They’re a colorful and tasty addition to my popular Strawberry Spinach Salad {with Poppy Seed Dressing}.
Plus, they can make delicious Mojito, with incredible strawberry flavor too!
Strawberry Desserts
People have fallen in love with my no bake Chocolate Covered Strawberry Dream Bars. They are ooh-la-la delicious!
Layers of Oreo cookies, cheesecake, strawberry pie filling, chocolate pudding and Cool Whip or my Stabilized Whipped Cream make this a dessert you’ll want on the regular.
Strawberry Pretzel Pie is a delicious take on the famous strawberry salad we all fell in love with as kids, but with a salty pretzel crust. The sweet and salty flavor combination is so yummy.
Then of course, you got your ice cream, strawberry rhubarb pie, galette, and crisp.
I think it’s safe to say that strawberries are my favorite.
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A slice of this quick Strawberry Chocolate Bread with pieces of strawberries, and chocolate swirled throughout will be a delicious snack and is also the perfect accompaniment to your morning cup of coffee or tea.
Chocolate Strawberry Bread
Ingredients
- 2 cups all-purpose flour with 1 teaspoon from the 2 cups set aside for strawberries
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 2 large eggs
- 1 cup granulated sugar
- ½ cup milk
- ½ cup butter melted
- 1 cup diced strawberries
- 1-2 whole strawberries hulled and sliced for top
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F., and prepare a 9 x 5-inch loaf pan by greasing it with butter.
- Toss the diced strawberries with the 1 teaspoon of flour from the 2 cups you had set aside. Coat the strawberries completely. This will help to prevent them from sinking in the batter as the bread bakes.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk the eggs, sugar, milk, and melted butter together. Add to the dry ingredients, and mix until just combined. It's ok if there are a few lumps.
- With a rubber spatula, gently fold in the diced strawberries.
- Pour half of the batter into the loaf pan.
- In a small microwavable bowl, melt the chocolate chips for 30 seconds. Stir and if needed, melt for another 10 seconds. Stir until completely smooth. Drizzle half of the chocolate over the batter and swirl throughout with a knife.
- Pour the remaining batter into the pan and top again with a drizzle of the remaining chocolate. Swirl again with a knife. Place the slices of strawberries on top.
- Bake for 50-60 minutes until a tooth pick inserted into the middle comes out clean.
- Allow to on a wire rack for at least 15 minutes before removing from pan.
Nutrition
This post was originally published 6/12/11. It has been updated in format and with photos on 8/9/22.
Comments & Reviews
Oooh this sounds so fantastic. I am so super impatient, too… especially when it comes to cooking. I feel your pain!
I am going to make this in a few minutes…using less cinnamon as you specified. I will let you know how it goes! Sounds delish!
No mention of where to add the milk?
Amy, thank you SO much for catching that!
I actually had it in the steps up above the recipe, but neglected to put it in the recipe card. It should be mixed in with the eggs, sugar, and butter.
It’s all fixed now.
Hope you enjoy it!
Can frozen strawberries be used in place of fresh?
Patti, yes you can and I talk about how to go about using frozen strawberries in the post above the recipe card.