Strawberry Chocolate Chunk Bread

Why You’ll Love This Recipe

• Moist and flavorful with juicy strawberries in every bite

• Chunks of chocolate create pockets of melty richness

• Simple to make—no mixer required

• Versatile—enjoy plain, toasted, or with a smear of butter

• A beautiful loaf that’s perfect for sharing or gifting

Ingredients

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

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Brown sugar

• Eggs

• Plain Greek yogurt or sour cream

• Vegetable oil (or melted butter)

• Vanilla extract

• Fresh strawberries (chopped)

• Dark or semi-sweet chocolate chunks

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, whisk sugar, brown sugar, eggs, yogurt, oil, and vanilla until smooth.

4. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.

5. Gently fold in chopped strawberries and chocolate chunks.

6. Pour batter into the prepared loaf pan and smooth the top.

7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few melted chocolate smudges are fine).

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 10 slices).
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

• Use white chocolate chunks for a sweeter twist.

• Add chopped nuts such as pecans or walnuts for extra crunch.

• Swap strawberries with raspberries or cherries for a fruity variation.

• Make it lighter by using whole wheat flour for half of the all-purpose flour.

• Add a streusel topping for extra sweetness and texture.

Storage/Reheating

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap slices individually and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 15–20 seconds or toast lightly for best results.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well before adding to prevent excess moisture.

What type of chocolate works best?

Dark or semi-sweet chocolate chunks balance the sweetness of the bread, but milk chocolate can also be used.

Can I make this bread gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Do I need to coat the strawberries in flour before baking?

Lightly tossing them in flour helps prevent sinking to the bottom of the loaf.

Can I make this recipe into muffins?

Yes, divide the batter into a muffin tin and bake for 18–22 minutes.

How do I know when the bread is done?

Insert a toothpick into the center—it should come out clean, except for a bit of melted chocolate.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar slightly, but it may affect the sweetness and moisture.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt works perfectly as a substitute.

Can I add cocoa powder to make it more chocolatey?

Yes, replace 1/4 cup of flour with cocoa powder for a richer chocolate flavor.

Should I refrigerate the bread?

It can stay at room temperature for a couple of days, but refrigeration keeps it fresher for longer.

Conclusion

Strawberry Chocolate Chunk Bread is a delightful blend of fruity freshness and indulgent chocolate. Easy to make and bursting with flavor, it’s perfect for any occasion—whether you’re serving it at brunch, enjoying it with coffee, or treating yourself to a sweet snack. This recipe creates a moist, tender loaf that’s sure to impress family and friends.

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