Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Toss the chopped strawberries with 1 tablespoon of flour in a small bowl to keep them from sinking in the batter. Set aside.
- In a large bowl, whisk together the remaining 2 cups of flour, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk the egg and sugar together until well blended. Stir in the milk, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain a tender crumb.
- Carefully fold the floured strawberries into the batter to distribute them evenly without breaking them up.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. To prevent over-browning, loosely cover the bread with foil halfway through baking.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire cooling rack to cool completely, then slice and serve.