Description
This delicious Strawberry Bread is a moist and flavorful quick bread filled with fresh strawberries and topped with a sweet strawberry glaze. Perfect for breakfast, snack, or dessert, this bread combines the sweetness of strawberries with a tender crumb and a luscious glaze that enhances its fruity flavor.
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)
Glaze Ingredients:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- ⅓ cup strawberries finely chopped (about 3-4)
- ½ teaspoon vanilla or almond extract
- 1-2 tablespoons heavy cream or milk
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the bread.
- Mix dry ingredients: In a medium bowl, combine the all purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes fluffy and light in texture. Then add the egg and vanilla extract and continue mixing on medium speed for an additional minute to fully incorporate.
- Add milk and flour: Add the milk along with half of the flour mixture to the wet ingredients and mix for about 30 seconds. Then add the remaining flour mixture. Scrape down the sides of the bowl to ensure all ingredients are fully combined.
- Incorporate strawberries: The batter will be thick and dough-like at this stage. Gently stir in the finely chopped strawberries until they are evenly distributed throughout the batter, which will slightly loosen it.
- Prepare to bake: Pour the thick batter into a lightly sprayed or floured bread loaf pan, smoothing the top evenly.
- Bake the bread: Place the loaf pan in the preheated oven and bake 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 before applying the glaze.
- 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, gradually add more powdered sugar, ¼ cup at a time, until desired consistency is reached.
- Finish and serve: Spread the strawberry glaze evenly over the cooled bread. Slice into 12 pieces and enjoy.
Notes
- Store leftover strawberry bread in an airtight container or wrapped tightly in plastic wrap to keep it fresh for up to 3 days in the refrigerator.
- For a dairy-free option, substitute butter and milk with plant-based alternatives such as coconut oil and almond milk.
- Ensure strawberries are finely chopped to avoid large chunks that can affect the texture of the bread.
- Use fresh strawberries for best flavor; frozen berries may release excess moisture and change the consistency of the batter.
- If you prefer a stronger strawberry flavor in the glaze, add additional finely chopped strawberries or a teaspoon of strawberry extract.
- You can also add a tablespoon of lemon zest to the batter for a bright citrus twist.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
