Strawberry Bread

Moist and tender, this fresh Strawberry Bread recipe is full of sweet, diced strawberries. Coming together in a few simple steps, this quick bread is the perfect way to use up an abundance of strawberries. You will love how flavorful and fragrant this bread is, especially when topped with a luscious strawberry glaze.

You will love how easy it is to make this strawberry bread recipe. You do not need any special equipment to make this quick bread, so you can quickly whip this up in no time. You don’t even need any yeast!

Loaded with fresh strawberries, this bread is so moist, sweet, and tasty. Everyone will want a second slice, especially when they get a taste of the dreamy strawberry glaze on top. Tender and flavorful, you’ll love how this bread is perfect as a snack, dessert, or even breakfast. Want another easy bread recipe? Try my chocolate zucchini bread recipe, chocolate chip banana bread recipe, or banana bread recipe.

Strawberry Bread

Moist, tender, and flavorful, you will fall in love with this Strawberry Bread recipe. It’s loaded with diced strawberries and topped with a sweet, delicious glaze.

Equipment

• ▢Mixing Bowls
• ▢Loaf pan
• ▢Wire cooling rack

Ingredients

For the Bread:

• ▢¾ cup granulated sugar (150g)
• ▢½ cup whole milk (120mL)
• ▢½ cup vegetable oil (120 mL)
• ▢1 large egg
• ▢1 ½ teaspoons vanilla extract
• ▢2 cups plus 2 tablespoons all-purpose flour (255g)
• ▢2 teaspoons baking powder
• ▢½ teaspoon salt
• ▢1 ½ cups diced fresh strawberries (230g)

For the Glaze:

• ▢3 tablespoons diced fresh strawberries
• ▢1 cup powdered sugar (120g)
• ▢1 teaspoon whole milk

Instructions

For the Bread:

• Preheat the oven to 350°F. Lightly spray a 9×5-inch loaf pan with baking spray.
• In a medium bowl, whisk together the sugar, milk, oil, egg, and vanilla. In another medium bowl, stir together 2 cups of flour, baking powder, and salt. Add the flour mixture to the sugar mixture and stir until just combined.
• In a small bowl, combine strawberries and 2 tablespoons flour, tossing to coat strawberries. Fold the strawberries into the batter. Pour the batter into the prepared loaf pan.
• Bake for 55 to 60 minutes or until a wooden pick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.

For the Glaze:

• Place the strawberries in a small bowl and mash. Stir in the powdered sugar and milk. Spoon over the cooled bread. Let stand for 30 minutes or until the glaze sets before serving.

Notes

• Depending on how juicy the strawberries are, you may need to increase the powdered sugar or just omit the milk. The glaze should be thick.
• Do not skip tossing the strawberries in flour. The flour will make sure the strawberries don’t sink to the bottom of the loaf pan. You can also save a few strawberries to sprinkle on the top of the batter in the pan.
• Avoid opening the oven door to check on the bread while it bakes. If you open the oven, the cool air from the kitchen will rush in, and you risk the middle of the bread collapsing.
• Avoid overmixing the batter, as it’ll make the strawberry bread tough and chewy.
• Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
• Did you run out of strawberries to make the glaze? Try my cream cheese frosting for a delicious alternative.

Nutrition

Calories: 396kcal | Carbohydrates: 61g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 268mg | Potassium: 118mg | Fiber: 1g | Sugar: 36g | Vitamin A: 63IU | Vitamin C: 19mg | Calcium: 92mg | Iron: 2mg