12 Delicious Strawberry Bread Recipes You Must Try

Got a soft spot for strawberries? You’re in for a treat! Our roundup of 12 Delicious Strawberry Bread Recipes You Must Try is packed with sweet, tangy, and utterly irresistible options perfect for any occasion. Whether you’re craving a cozy breakfast or a delightful dessert, these recipes promise to bring a burst of berry goodness to your table. Dive in and discover your next favorite bake!

Classic Strawberry Bread

Kickstart your baking journey with this Classic Strawberry Bread, a delightful treat that combines the sweetness of strawberries with the comforting texture of homemade bread. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (adjust slightly if your strawberries are very sweet)
• 1/2 tsp baking soda (freshness is key for the best rise)
• 1/4 tsp salt (I use sea salt for a cleaner taste)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup vegetable oil (extra virgin olive oil is my go-to for a fruity note)
• 1 cup fresh strawberries, diced (toss them in a tbsp of flour to prevent sinking)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. In another bowl, beat the eggs lightly, then mix in the oil and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to a tough bread.
5. Gently fold in the diced strawberries, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to avoid overbaking.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the bread sets properly.

Lusciously moist with bursts of strawberry in every bite, this bread is a testament to simple ingredients creating extraordinary flavors. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for a delightful breakfast twist.

Strawberry Banana Bread

First, let’s dive into making a delightful Strawberry Banana Bread that’s perfect for any season. This recipe combines the sweetness of ripe bananas with the tartness of fresh strawberries, creating a moist and flavorful bread that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter texture)
• 1 teaspoon baking soda (fresh is key for the best rise)
• 1/2 teaspoon salt (I prefer sea salt for its subtle flavor)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup granulated sugar (adjust based on your sweet tooth)
• 1/4 cup packed brown sugar (for that deep molasses flavor)
• 1 large egg, room temperature (it blends better with other ingredients)
• 1/3 cup unsalted butter, melted (I always use unsalted to control the saltiness)
• 1 teaspoon vanilla extract (pure extract makes all the difference)
• 1 cup fresh strawberries, diced (toss them in a bit of flour to prevent sinking)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A well-greased pan ensures easy removal.
2. In a large bowl, whisk together the flour, baking soda, and salt. This ensures an even distribution of leavening agents.
3. In another bowl, mix the mashed bananas, granulated sugar, brown sugar, egg, melted butter, and vanilla extract until well combined. Tip: Don’t overmix to keep the bread tender.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Overmixing can lead to a tough bread.
5. Carefully fold in the diced strawberries. The flour coating helps them stay suspended in the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: A slight dome in the center ensures a nice rise.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The golden crust is a good visual cue.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents it from becoming soggy.

Here, the Strawberry Banana Bread boasts a moist crumb with bursts of juicy strawberries, balanced by the sweetness of bananas. Enjoy it warm with a dollop of whipped cream or toasted with a smear of butter for a delightful breakfast treat.

Strawberry Chocolate Chip Bread

Kickstart your baking adventure with this delightful Strawberry Chocolate Chip Bread, a perfect blend of sweet strawberries and rich chocolate chips nestled in a soft, moist loaf. Ideal for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that just-right sweetness)
• 1/2 cup unsalted butter, melted (I find melted butter blends more smoothly)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup whole milk (the fat content adds richness)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 1/2 cups fresh strawberries, diced (ripe ones are juicier and more flavorful)
• 3/4 cup chocolate chips (I prefer semi-sweet for balance)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (to enhance all the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal easier.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth. Tip: Mixing wet ingredients separately ensures even distribution.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to a tough bread.
5. Gently fold in the diced strawberries and chocolate chips. Tip: Tossing the strawberries in a bit of flour helps prevent them from sinking.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Visual cue: The bread should be golden brown and pull away slightly from the edges.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Absolutely irresistible when slightly warm, this bread boasts a tender crumb studded with juicy strawberries and melty chocolate chips. Serve it with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent treat.

Vegan Strawberry Bread

Finally, let’s dive into making a delightful Vegan Strawberry Bread, perfect for those who love a sweet, fruity treat without any animal products. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for a lighter texture)
• 1 cup granulated sugar (organic cane sugar works beautifully here)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1 cup fresh strawberries, diced (ripe ones add natural sweetness)
• 1/2 cup unsweetened almond milk (any plant milk will do, but almond is my favorite)
• 1/3 cup coconut oil, melted (extra virgin gives a lovely aroma)
• 1 tbsp apple cider vinegar (this reacts with baking soda to help the bread rise)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. Gently fold in the diced strawberries, ensuring they’re evenly distributed throughout the dry mixture.
4. In a separate bowl, mix the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
6. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

You’ll love the moist, tender crumb and bursts of strawberry in every bite. Try serving it warm with a dollop of coconut whipped cream for an extra special treat.

Gluten-Free Strawberry Bread

Unveiling the simplicity and delight of baking with our Gluten-Free Strawberry Bread, a perfect blend of sweet and tangy flavors that’s surprisingly easy to make. This recipe is designed for beginners, guiding you through each step with precision to ensure a delicious outcome every time.

Ingredients

• 2 cups gluten-free all-purpose flour (I swear by Bob’s Red Mill for its consistent results)
• 1 cup fresh strawberries, diced (extra ripe ones add a natural sweetness)
• 3/4 cup granulated sugar (adjust if your strawberries are very sweet)
• 1/2 cup unsalted butter, melted (I prefer using grass-fed for its rich flavor)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tsp vanilla extract (pure extract makes a noticeable difference)
• 1 tsp baking powder (aluminum-free to avoid any metallic taste)
• 1/2 tsp salt (sea salt adds a nice depth)
• 1/4 cup milk (any kind works, but almond milk keeps it dairy-free)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter and sugar until creamy. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense loaf.
6. Gently fold in the diced strawberries until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, this Gluten-Free Strawberry Bread is a testament to how delightful gluten-free baking can be. Serve it warm with a dollop of whipped cream or enjoy it as is for a guilt-free treat any time of the day.

Strawberry Cream Cheese Bread

Many of us have those moments when we crave something sweet yet comforting, and that’s exactly where this Strawberry Cream Cheese Bread comes into play. It’s a delightful treat that combines the tanginess of cream cheese with the sweetness of strawberries, all wrapped in a soft, moist bread.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup granulated sugar (adjust slightly if your strawberries are very sweet)
• 1/4 cup unsalted butter, melted (I find melted butter incorporates better)
• 1/2 cup cream cheese, softened (room temperature is key for smooth mixing)
• 2 large eggs (room temperature eggs blend more evenly)
• 1 cup fresh strawberries, diced (extra juicy ones make the bread moist)
• 1 tsp vanilla extract (pure vanilla makes a difference)
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal easier.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the cream cheese and sugar until smooth. Tip: Ensure the cream cheese is soft to avoid lumps.
4. Add the melted butter, eggs, and vanilla extract to the cream cheese mixture, beating until well combined.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to dense bread.
6. Gently fold in the diced strawberries, distributing them evenly throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to prevent overbaking.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Great for breakfast or as an afternoon snack, this Strawberry Cream Cheese Bread boasts a tender crumb with pockets of juicy strawberries. Serve it slightly warmed with a dollop of cream cheese on top for an extra indulgent treat.

Strawberry Lemon Bread

This Strawberry Lemon Bread is a delightful treat that combines the sweetness of strawberries with the tangy zest of lemon, perfect for a summer afternoon. The recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar (I find this amount perfectly balances the tartness)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup unsalted butter, melted (I prefer unsalted to control the saltiness)
• 1/2 cup plain Greek yogurt (adds moisture without making the bread heavy)
• 1 tablespoon lemon zest (freshly grated for the brightest flavor)
• 2 tablespoons lemon juice (freshly squeezed makes all the difference)
• 1 cup diced strawberries (tossed in a tablespoon of flour to prevent sinking)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the sugar and eggs until light and fluffy, about 2 minutes.
4. Gradually mix in the melted butter, Greek yogurt, lemon zest, and lemon juice until well combined.
5. Fold the dry ingredients into the wet mixture until just combined; overmixing leads to tough bread.
6. Gently fold in the diced strawberries coated in flour.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Here’s how it turns out: the bread is moist with a tender crumb, bursting with juicy strawberries and a refreshing lemon undertone. Serve it sliced with a dollop of whipped cream or toasted with a smear of butter for a delightful twist.

Strawberry Nut Bread

Let’s dive into making a delightful Strawberry Nut Bread, a perfect blend of sweet and nutty flavors that’s surprisingly simple to whip up. This recipe is ideal for beginners, guiding you through each step to ensure a moist, flavorful loaf every time.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for a lighter texture)
• 1 cup granulated sugar (adjust slightly if your strawberries are very sweet)
• 1/2 tsp baking soda (freshness matters here, so check the date)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup vegetable oil (extra virgin olive oil is my go-to for a richer taste)
• 1 cup fresh strawberries, diced (the riper, the better for maximum flavor)
• 1/2 cup chopped walnuts (toast them lightly for an extra nutty aroma)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. In another bowl, beat the eggs lightly, then mix in the oil until the mixture is uniform. Tip: A fork works great for this step to avoid overmixing.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to a tough bread.
5. Fold in the diced strawberries and chopped walnuts. The batter will be thick, but that’s perfect for holding the strawberries.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: A slight dip in the center ensures even rising.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich in flavor with a moist crumb and bursts of strawberry sweetness, this bread is a treat on its own or toasted with a smear of cream cheese. The walnuts add a delightful crunch, making each slice a perfect balance of textures.

Strawberry Yogurt Bread

A delightful way to start your morning or enjoy as an afternoon snack, this Strawberry Yogurt Bread combines the tangy sweetness of strawberries with the creamy texture of yogurt for a moist and flavorful treat. Perfect for beginners, this recipe walks you through each step to ensure baking success.

Ingredients

– 1 1/2 cups all-purpose flour (I like to sift mine for a lighter texture)
– 1/2 cup plain yogurt (Greek yogurt works great for extra thickness)
– 1/2 cup granulated sugar (adjust slightly if your strawberries are very sweet)
– 1/4 cup vegetable oil (extra virgin olive oil is my go-to for a fruity note)
– 2 large eggs (room temperature eggs blend more smoothly)
– 1 cup fresh strawberries, diced (tossed in a tbsp of flour to prevent sinking)
– 1 tsp baking powder (aluminum-free gives a cleaner taste)
– 1/2 tsp vanilla extract (pure extract makes all the difference)
– 1/4 tsp salt (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, mix the yogurt, sugar, oil, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined.
5. Toss the diced strawberries with a tablespoon of flour, then fold them into the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Mmm, the aroma of baked strawberries and yogurt is irresistible! This bread is wonderfully moist with pockets of juicy strawberries, making it a perfect pair with your morning coffee or as a sweet end to any meal. Try serving it warm with a dollop of whipped cream for an extra special treat.

Strawberry Cinnamon Bread

You might think strawberries and cinnamon are an unlikely pair, but this Strawberry Cinnamon Bread will change your mind with its perfect balance of sweet and spice.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that just-right sweetness)
• 1 tbsp baking powder (the fresh stuff makes all the difference)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1 tsp ground cinnamon (the heart of the recipe)
• 1 cup fresh strawberries, diced (ripe ones are juicier and sweeter)
• 1 large egg, room temperature (it blends better when not cold)
• 1 cup whole milk (2% works, but whole gives richer flavor)
• 1/4 cup unsalted butter, melted (I prefer unsalted to control the saltiness)
• 1 tsp vanilla extract (pure extract beats imitation any day)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
3. Gently fold in the diced strawberries, ensuring they’re evenly distributed without overmixing. Tip: Coating strawberries in a little flour helps prevent them from sinking.
4. In another bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing can lead to a tough bread, so stop when you no longer see dry flour.
6. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to avoid overbaking.
8. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

This bread boasts a moist crumb with pockets of juicy strawberries, all wrapped in a warm cinnamon embrace. Try serving it toasted with a smear of cream cheese for an extra indulgent treat.

Strawberry Almond Bread

Let’s dive into making a delightful Strawberry Almond Bread, a perfect blend of sweet and nutty flavors that’s sure to brighten your day. This recipe is straightforward, making it ideal for beginners eager to bake something special.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter texture)
• 1/2 cup almond flour (adds a lovely nutty depth)
• 1 cup granulated sugar (for just the right sweetness)
• 1/2 tsp baking soda (helps our bread rise beautifully)
• 1/4 tsp salt (balances the flavors)
• 2 large eggs, room temperature (they blend better when not cold)
• 1/2 cup unsalted butter, melted (I prefer unsalted to control the saltiness)
• 1/2 cup buttermilk (adds moisture and a slight tang)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup fresh strawberries, diced (the star of the show!)
• 1/4 cup sliced almonds (for that perfect crunch on top)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A well-greased pan ensures easy removal later.
2. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking soda, and salt until well combined.
3. In another bowl, beat the eggs lightly, then stir in the melted butter, buttermilk, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to a tough bread.
5. Gently fold in the diced strawberries, being careful not to crush them too much to keep those juicy bits intact.
6. Pour the batter into the prepared loaf pan and sprinkle the sliced almonds evenly over the top for a crunchy finish.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The golden top is a good visual cue.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience prevents crumbling.

Moist and tender with bursts of strawberry sweetness and a nutty almond crunch, this bread is a joy. Serve it slightly warmed with a dollop of whipped cream for an extra special treat.

Strawberry Coconut Bread

Our Strawberry Coconut Bread is a delightful treat that combines the sweetness of strawberries with the tropical flair of coconut, perfect for a summer brunch or a cozy afternoon snack. Let’s dive into making this moist, flavorful bread together.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup shredded coconut (unsweetened gives a nice balance)
• 1/2 cup granulated sugar (adjust slightly if your strawberries are very sweet)
• 1/2 tsp baking soda (fresh is key for good rise)
• 1/4 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup coconut oil, melted (extra virgin adds a deeper flavor)
• 2 large eggs (room temperature blends better)
• 1 cup fresh strawberries, diced (ripe ones make all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the flour, shredded coconut, sugar, baking soda, and salt until well combined.
3. In another bowl, mix the melted coconut oil and eggs until smooth. Tip: If the coconut oil solidifies upon contact with cold eggs, warm the mixture slightly.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to a tough bread.
5. Carefully fold in the diced strawberries, distributing them evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: Sprinkle a little extra shredded coconut on top for a crunchy finish.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cooled, this bread reveals a tender crumb speckled with juicy strawberries and flecks of coconut. Serve it sliced with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent treat.

Conclusion

These 12 Delicious Strawberry Bread Recipes offer a sweet slice of creativity for your baking adventures. Whether you’re craving something classic or daring, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!