Name: Chocolate Strawberry Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (with 1 teaspoon 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

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Enjoy the taste of fresh strawberries and rich chocolate in every bite with this delightful Chocolate Strawberry Bread. Soft, moist, and swirled with melted chocolate, this easy-to-make quick bread is perfect for breakfast, dessert, or a sweet snack. It’s especially delicious in the summer when strawberries are in season, but it’s just as enjoyable all year round.

Why You’ll Love This Recipe

This Chocolate Strawberry Bread combines the sweetness of ripe strawberries with the richness of chocolate for a flavorful and comforting treat. It’s simple to prepare, requires no mixer, and creates a beautiful loaf with a tender crumb and striking strawberry topping. Whether served warm or cooled, each slice delivers a perfectly balanced bite of fruit and chocolate.

Chocolate Strawberry Bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour (set aside 1 teaspoon 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 topping
¼ cup semi-sweet chocolate chips

Directions

Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan with butter.
Toss the diced strawberries in the 1 teaspoon of flour you set aside. This helps prevent them from sinking while baking.
In a large bowl, whisk together the remaining flour, baking powder, baking soda, salt, and cinnamon.
In a separate medium bowl, whisk together the eggs, sugar, milk, and melted butter.
Add the wet ingredients to the dry mixture and stir until just combined. A few lumps are fine.
Gently fold in the floured strawberries using a rubber spatula.
Pour half of the batter into the prepared loaf pan.
Melt the chocolate chips in a microwave-safe bowl for 30 seconds. Stir, and if needed, heat for another 10 seconds until smooth.
Drizzle half of the melted chocolate over the batter and swirl with a knife.
Add the remaining batter, drizzle with the rest of the chocolate, and swirl again.
Top the loaf with strawberry slices.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 12 slices and takes about 1 hour and 15 minutes total: 15 minutes for prep and 50–60 minutes for baking.

Variations

Dark Chocolate: Use dark chocolate chips for a more intense cocoa flavor.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Nutty Addition: Add chopped walnuts or pecans for extra texture and richness.
Dairy-Free: Use plant-based milk and vegan butter to make it dairy-free.
Berry Mix: Replace or combine strawberries with raspberries or blueberries for a different fruit profile.

Storage/Reheating

Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for about 15–20 seconds. You can also freeze the bread for up to 3 months. Wrap tightly in plastic wrap and foil or place in a freezer-safe bag. Thaw overnight in the fridge or at room temperature before serving.

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries. Just thaw and drain them well before dicing to avoid excess moisture in the batter.

How do I prevent the strawberries from sinking?

Tossing the diced strawberries in a bit of flour before adding them to the batter helps keep them suspended while baking.

Can I make this bread without chocolate?

Absolutely. Simply skip the chocolate chips and swirling steps for a pure strawberry bread version.

What can I substitute for butter?

You can substitute melted coconut oil or a neutral vegetable oil for the butter.

Can I use almond milk instead of regular milk?

Yes, almond milk or any plant-based milk will work well in this recipe.

Do I need to refrigerate the bread?

Not right away. It’s fine at room temperature for a couple of days. Refrigerate if you plan to store it longer.

How do I know when the bread is done?

Insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs, it’s done.

Can I make this into muffins?

Yes, divide the batter into a muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

Can I add vanilla extract?

Yes, adding 1 teaspoon of vanilla extract to the wet ingredients will enhance the overall flavor.

Is this bread overly sweet?

It has a balanced sweetness, but you can reduce the sugar slightly if you prefer a less sweet loaf.

Conclusion

Chocolate Strawberry Bread is a delightful twist on traditional quick bread, combining fruity brightness with rich chocolate swirls. With simple ingredients and easy steps, it’s perfect for breakfast, dessert, or sharing with friends and family. Make a loaf, slice it up, and enjoy the harmony of chocolate and strawberries in every bite.