Description
This delightful Strawberry Bread is a moist and flavorful quick bread packed with fresh strawberries and topped with a luscious strawberry glaze. Perfect for breakfast, snacks, or dessert, this easy-to-make bread combines the sweet taste of strawberries with a tender crumb, making it a crowd-pleaser for all seasons.
Ingredients
Scale
Bread Ingredients:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ cups strawberries finely chopped (about 8-10 strawberries)
Glaze Ingredients:
- 2 cups powdered sugar
- 2 Tablespoons melted butter
- ⅓ cup strawberries finely chopped (about 3-4 strawberries)
- ½ teaspoon vanilla or almond extract
- 1-2 Tablespoons heavy cream or milk
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, beating on medium speed for an additional minute until combined.
- Add Milk and Flour: Pour in the milk and half of the flour mixture, mixing for about 30 seconds. Then add the remaining half of the flour mixture. Scrape the sides of the bowl in between to ensure all ingredients are mixed evenly. The batter will be thick, almost dough-like.
- Fold in Strawberries: Gently stir in the finely chopped strawberries to distribute them evenly throughout the batter, which will slightly loosen the batter’s consistency.
- Prepare Pan and Bake: Lightly spray or flour a bread loaf pan. Pour the batter into the pan and smooth the top. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool completely in the pan before glazing.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, melted butter, vanilla or almond extract, and 1 tablespoon of heavy cream or milk until smooth. Stir in the finely chopped strawberries. For a thicker glaze, add more powdered sugar, ¼ cup at a time, until desired consistency is reached.
- Glaze the Bread: Pour or spread the strawberry glaze evenly over the cooled bread.
- Serve and Enjoy: Slice the bread and serve. Optionally, leave a rating or comment to share your feedback on this recipe.
Notes
- Store leftover strawberry bread in an airtight container or tightly wrapped in plastic wrap to keep it fresh.
- The bread will keep well for up to 3 days when refrigerated.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter.
- Chop strawberries finely to ensure they distribute evenly without heavy moisture pockets in the bread.
- The glaze thickness can be adjusted by gradually adding powdered sugar to suit your preference.
- Make sure the bread is completely cooled before glazing to prevent melting or running glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
