Easy Strawberry Bread Recipe – Delicious & Quick

Strawberry bread is more than just a baked good; it’s a warm hug in loaf form, a burst of summer sunshine captured in every slice. Have you ever found yourself craving that perfect balance of tender, moist crum extractb and the sweet, slightly tart burst of fresh strawberries? I know I have! That’s precisely why this strawberry bread recipe has become a staple in my kitchen. It’s the kind of treat that makes any morning feel a little more special, whether it’s for a leisurely weekend breakfast or an afternoon pick-me-up. What truly sets this strawberry bread apart is its incredible versatility. It’s delightful on its own, toasted with a smear of butter, or even elevated with a simple glaze. Get ready to experience a slice of pure fruity bliss!

Strawberry Bread

There’s something incredibly comforting about a slice of homemade bread, and when that bread is infused with the sweet, vibrant flavor of fresh strawberries, it becomes an absolute delight. This Strawberry Bread recipe is my go-to for a reason. It’s wonderfully moist, bursting with fruity goodness, and the simple glaze takes it over the top. Whether you’re enjoying it for breakfast, as an afternoon snack, or even a light dessert, this bread is sure to be a crowd-pleaser. The key is to use ripe, flavorful strawberries, which will truly shine through in every bite. Let’s get baking!

Ingredients:

Instructions:

Preparing the Bread Batter

First things first, let’s preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan. This step is crucial to ensure your beautiful strawberry bread doesn’t stick and releases cleanly once baked. In a large bowl, whisk together the granulated sugar, milk, canola oil (or melted coconut oil if you prefer), the large egg, and one teaspoon of vanilla extract. Give it a good whisk until everything is well combined and the sugar is mostly dissolved. This wet ingredient mixture forms the base of our moist bread.

Next, in a separate medium bowl, combine the 2 cups of all-purpose flour, the baking powder, and the salt. Whisk these dry ingredients together to ensure the baking powder and salt are evenly distributed throughout the flour. This is important for a consistent rise and flavor in your bread. Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour too much, leading to a tougher loaf. A few lumps are perfectly fine at this stage. We want a tender crum extractb.

Now for the star of the show: the strawberries! Gently fold in the 2 cups of diced strawberries into the batter. The best way to do this is with a rubber spatula. The two tablespoons of flour that we set aside are important here. Toss the diced strawberries in this small amount of flour before adding them to the batter. This helps prevent the strawberries from sinking to the bottom of the loaf during baking, ensuring you get bursts of fruity flavor throughout your bread. Once incorporated, pour the batter into your prepared loaf pan, spreading it evenly.

Baking and Cooling the Bread

Place the loaf pan in the preheated oven. Bake for approximately 55-65 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 it’s always a good idea to start checking around the 50-minute mark. If the top of the bread is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the remaining baking time. Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. This initial cooling period allows the bread to set up a bit before you attempt to remove it, preventing it from breaking.

After the initial cooling, carefully invert the loaf pan onto a wire rack to release the bread. Let the strawberry bread cool completely on the wire rack before glazing. This is a crucial step; if you try to glaze a warm loaf, the glaze will melt and become a runny mess. Patience here will be rewarded with a beautiful, intact glaze.

Making and Applying the Glaze

While the bread is cooling, prepare the delightful strawberry glaze. In a small bowl, combine the 2 cups of powdered sugar, the 2 tablespoons of melted butter, and the 1/2 teaspoon of vanilla extract. Stir these ingredients together until they form a thick paste. If the glaze is too thick to pour, you can gradually add the heavy cream or milk, one tablespoon at a time, until you reach your desired consistency. You want a glaze that’s thick enough to coat the bread but still pourable. Don’t add too much liquid; you can always thin it out but it’s hard to thicken it back up.

Once the strawberry bread has cooled completely, it’s time to add the finishing touch. Drizzle the prepared glaze generously over the top of the cooled loaf. You can use a spoon to help spread it evenly or simply let it drip down the sides for a more rustic look. For an extra pop of flavor and visual appeal, gently press the 1/3 cup of finely diced strawberries into the glaze while it’s still wet. These small pieces of fresh strawberry on top add a beautiful presentation and another layer of strawberry flavor. Allow the glaze to set for about 15-20 minutes before slicing and serving. Enjoy every delicious bite!

Conclusion:

I hope you’re as excited as I am to bake this delicious Strawberry Bread! This recipe is truly a winner because it’s incredibly moist, bursting with fresh strawberry flavor, and surprisingly simple to whip up. It’s the perfect way to capture the taste of summer, even when it’s not strawberry season. The tender crum extractb and sweet, slightly tart berries make it an irresistible treat that will disappear quickly.

This Strawberry Bread is wonderfully versatile. Enjoy a warm slice on its own for breakfast or a satisfying snack. It’s also fantastic toasted and spread with a dollop of cream cheese or a drizzle of honey. For a more decadent dessert, serve it with a scoop of vanilla bean ice cream. Thinking about variations? Feel free to add a handful of chopped pecans or walnuts for a delightful crunch, or a pinch of cinnamon for an extra layer of warmth.

I truly encourage you to give this recipe a try. It’s a crowd-pleaser that’s sure to become a family favorite. Don’t be intimidated if you’re new to baking; this recipe is forgiving and yields fantastic results every time. Happy baking!

Frequently Asked Questions:

Can I use frozen strawberries?

Yes, you absolutely can! If using frozen strawberries, make sure they are completely thawed and drained very well. You might also want to toss them in a tablespoon of flour before folding them into the batter to help prevent them from sinking to the bottom of the loaf.

How do I store leftover Strawberry Bread?

Once cooled, wrap the Strawberry Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week, or freeze individual slices or the whole loaf, well-wrapped, for up to 3 months.

My bread sank in the middle. What went wrong?

A sinking middle can happen for a few reasons. Ensure your oven temperature is accurate. An oven that’s too hot can cause the outside to cook too quickly before the inside is set. Also, be careful not to overmix the batter, as this can develop the gluten too much and lead to a dense, sunken loaf. Overcrowding the oven with other baked goods can also affect baking time and temperature.

Strawberry Bread

A delicious and moist quick bread bursting with fresh strawberries, topped with a sweet strawberry glaze.

Prep Time
20 Minutes

Cook Time
60 Minutes

Total Time
20 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 all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4. Step 4
   Gently fold in the 2 cups of diced strawberries and the 2 tablespoons of all-purpose flour (this helps prevent them from sinking). Pour the batter into the prepared loaf pan.
5. Step 5
   Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
6. Step 6
   While the bread is cooling, prepare the glaze. In a small 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 and pourable. Add more heavy cream or milk a tablespoon at a time if needed to reach desired consistency.
7. Step 7
   Drizzle the glaze over the cooled strawberry bread.

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.