Description
This Strawberry Bread recipe is a delightful, moist sweet bread packed with fresh strawberries and topped with a luscious strawberry glaze. Perfect for breakfast, brunch, or a sweet snack, it combines the classic flavors of vanilla and fresh fruit in a tender, fluffy loaf that’s easy to make and sure to please.
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 Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking your strawberry 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 is light and fluffy, which usually takes a couple of minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter mixture and continue beating on medium speed for an additional minute to fully incorporate them.
- Combine Milk and Flour Mixture: Add the milk and half of the flour mixture to the wet ingredients and mix for about 30 seconds. Then add the remaining flour mixture, mixing well and scraping the sides of the bowl to ensure everything is fully combined.
- Stir in Strawberries: The batter will be thick, almost like dough. Fold in the finely chopped strawberries evenly into the batter, which will slightly reduce the thickness.
- Prepare and Bake: Pour the batter into a lightly sprayed or floured bread loaf pan. Place the pan in the preheated oven and bake for about 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 to 2 tablespoons of heavy cream or milk until smooth. Stir in the finely chopped strawberries. If a thicker glaze is desired, add additional powdered sugar ¼ cup at a time until the preferred consistency is reached.
- Glaze the Bread: Spread or drizzle the strawberry glaze over the cooled bread to finish your strawberry bread perfectly.
- Serve and Enjoy: Slice the bread and serve. Remember to leave a rating and comment to share your experience with this recipe!
Notes
- Store leftover strawberry bread in an airtight container or tightly wrapped in plastic wrap to maintain freshness.
- Keep the bread refrigerated and consume within 3 days to ensure best taste and texture.
- You can substitute almond milk for regular milk to make the recipe dairy-free, and use vegan butter to make it vegan-friendly, though the results may vary slightly.
- For an extra burst of flavor, add a teaspoon of lemon zest to the batter.
- Ensure strawberries are well-dried before chopping and adding to the batter to prevent excess moisture that can make the bread soggy.
