Delicious Strawberry Bread Recipe – Easy & Moist

Strawberry bread, oh, strawberry bread! It’s that magical time of year when plump, ruby-red strawberries are at their peak, bursting with sweet, tangy flavor. And what better way to capture that sunshine in a loaf than by baking up a batch of delicious strawberry bread? I absolutely adore this quick bread; it’s a crowd-pleaser for a reason. The tender crum extractb, infused with those vibrant strawberry pockets, is simply divine. It’s not just a breakfast treat or an afternoon snack; it’s a comforting hug in every slice. What truly sets this strawberry bread apart is its incredible versatility – it’s perfect on its own, toasted with a smear of butter, or even as the base for a decadent strawberry bread pudding. Get ready to fill your kitchen with an irresistible aroma and your taste buds with pure joy!

Strawberry Bread

There’s something incredibly comforting about a slice of homemade quick bread, and when it features the bright, sweet flavor of fresh strawberries, it becomes an absolute delight. This Strawberry Bread recipe is a fantastic way to use up those ripe berries, whether you’ve picked them yourself or found a great deal at the market. It’s wonderfully moist, bursting with strawberry goodness, and crowned with a simple, yet decadent, strawberry glaze. Perfect for breakfast, brunch, or a delightful afternoon treat with your favorite cup of tea or coffee. Let’s get baking!

Ingredients:

Instructions:

Preparation is Key

Before we even start mixing, it’s a good idea to get your oven preheated and your baking pan ready. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang on the sides, which makes for very easy removal of the baked bread. Prepare your strawberries: wash them, hull them, and then dice them into small, bite-sized pieces for the bread. For the glaze, you’ll want to finely dice a smaller amount of strawberries.

Mixing the Batter

In a large mixing bowl, we’ll start by combining the wet ingredients. Whisk together the granulated sugar, milk, canola oil, the large egg, and 1 teaspoon of vanilla extract until everything is well combined and smooth. It’s important to ensure the egg is fully incorporated. Next, in a separate medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt. This step of pre-mixing the dry ingredients ensures that the leavening agent (baking powder) and salt are evenly distributed throughout the flour, leading to a consistent rise and flavor in your bread.

Now, it’s time to combine the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour too much, resulting in a tougher loaf. A few streaks of flour are perfectly fine. Gently fold in the 2 cups of diced strawberries. Again, be gentle to avoid crushing them too much.

Baking the Bread

Pour the batter evenly into your prepared loaf pan. The batter will be thick, which is exactly what we want for a dense and moist bread. Place the loaf pan in the preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The baking time can vary depending on your oven, so keep an eye on it. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time. Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. Allowing the bread to cool in the pan for a short while helps it to set properly before you attempt to remove it.

Preparing the Strawberry Glaze

While your bread is cooling, let’s whip up the delicious strawberry glaze. In a medium bowl, combine the 2 cups of powdered sugar, melted butter, and 1/2 teaspoon of vanilla extract. Start by whisking these together. The mixture will be quite thick. Now, add the 1/3 cup of finely diced strawberries. Stir them in gently. At this point, the glaze might be too thick to drizzle easily. If so, gradually add 1 to 2 tablespoons of heavy cream or milk, a teaspoon at a time, until you reach your desired drizzling consistency. You want a glaze that is thick enough to coat the bread but thin enough to pour and spread.

Glazing the Bread

Once your strawberry bread has cooled completely on the wire rack – this is crucial, as a warm loaf will cause the glaze to melt and slide off – it’s time to add the finishing touch. Spoon the strawberry glaze over the top of the cooled loaf, allowing it to drip down the sides. You can use a spoon or a spatula to spread it evenly. For an extra pretty presentation, you can sprinkle a few extra finely diced strawberries on top of the glaze before it sets. Let the glaze set for about 15-20 minutes before slicing and serving. The glaze will harden slightly, creating a lovely sweet topping.

Enjoy your beautiful and delicious homemade Strawberry Bread! It’s wonderful on its own, or served with a dollop of whipped cream or a side of cream cheese.

Notes on Baking Powder:
The amount of baking powder can sometimes be adjusted based on the acidity of your ingredients. For this recipe, the 2 teaspoons is generally ideal for a good rise. If you are using particularly ripe and acidic strawberries, you might find a slightly smaller amount works just as well, but for most cases, this measurement is perfect.

Conclusion:

You’ve now got the blueprint to create a truly delightful Strawberry Bread that’s sure to become a family favorite. This recipe is wonderful because it strikes the perfect balance between moistness and tender crum extractb, with the burst of fresh strawberry flavor making every slice a special treat. It’s incredibly forgiving, making it ideal for bakers of all skill levels. Whether you’re enjoying it for breakfast, as a mid-afternoon snack, or even as a light dessert, this Strawberry Bread is wonderfully versatile.

For serving, I love a simple slice, perhaps lightly toasted and spread with a bit of butter. It’s also fantastic with a dollop of whipped cream or a drizzle of cream cheese frosting for a touch of decadence. If you’re feeling adventurous with variations, consider adding a sprinkle of lemon zest to enhance the strawberry notes, or perhaps a handful of chopped nuts like walnuts or pecans for added texture and flavor. Don’t hesitate to experiment!

I really encourage you to give this Strawberry Bread recipe a try. It’s a simple way to bring a burst of spring or summer into your kitchen, no matter the season. Happy baking!

Frequently Asked Questions:

Q: Can I use frozen strawberries instead of fresh for this Strawberry Bread?

Absolutely! If you’re using frozen strawberries, make sure to thaw them completely and drain off any excess liquid before adding them to the batter. This helps prevent the bread from becoming too wet.

Q: How should I store my Strawberry Bread?

Once completely cooled, you can store your Strawberry Bread in an airtight container at room temperature for up to 3 days. For longer storage, it freezes beautifully. Wrap it tightly in plastic wrap and then in foil before freezing for up to 3 months.

Strawberry Bread

A moist and flavorful quick bread packed with fresh strawberries, topped with a simple glaze.

Prep Time
20 Minutes

Cook Time
55 Minutes

Total Time
15 Minutes

Servings
1 loaf

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup 2% milk
• 1/2 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour
• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy cream

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Step 2
   In a large bowl, whisk together the granulated sugar, milk, canola oil, egg, and vanilla extract until well combined.
3. Step 3
   In a separate bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt.
4. Step 4
   Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Step 5
   Gently fold in the 2 cups of diced strawberries. In a small bowl, toss the 2 cups of diced strawberries with the 2 tablespoons of all-purpose flour to coat.
6. Step 6
   Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Step 7
   While the bread is baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, melted butter, 1/3 cup finely diced strawberries, 1/2 teaspoon vanilla extract, and 1 tablespoon heavy cream until smooth. Add more heavy cream or milk, 1 teaspoon at a time, if a thinner glaze is desired.
8. Step 8
   Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Drizzle with glaze before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.