I absolutely adore strawberry bread! It’s a delightful treat that combines the sweet and tangy flavors of fresh strawberries with a moist and tender bread texture. The vibrant red slices dotted with juicy strawberry pieces are a feast for the eyes and the taste buds.

With a hint of vanilla and a sprinkle of sugar on top, each bite is a burst of fruity goodness. Whether enjoyed for breakfast, a snack, or dessert, strawberry bread is a delightful way to savor the goodness of this beloved summer fruit.

Ingredients Needed for This Recipe

For the Bread:

• 3/4 cup granulated sugar (150 grams)
• 1/2 cup 2% milk (4 ounces)
• 1/2 cup canola oil or coconut oil (4 ounces)
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour (260 grams)
• 2 teaspoons baking powder (see notes for adjustments)
• 1/2 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour

the Glaze:

• 2 cups powdered sugar (260 grams)
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract or almond extract
• 1-2 tablespoons heavy cream or milk (optional)

Instructions for Making Strawberry Bread

1. Preheat the oven to 350ºF (175ºC).
2. In a medium bowl, stir together the sugar, milk, oil, egg, and vanilla.
3. In a separate bowl, combine the flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. In a small bowl, toss the strawberries with the 2 tablespoons of flour to coat them.
6. Fold the floured strawberries gently into the batter.
7. Pour the batter into a greased 9″x5″ bread pan.
8. Bake for 50-55 minutes at 350 degrees. A toothpick inserted in the center should come out clean.
9. Allow the bread to cool for 10 minutes, then remove it to a wire rack to cool completely.
10. To make the glaze, combine the powdered sugar, melted butter, diced strawberries, and extract in a small bowl. Mix until smooth.
11. Spread the glaze on top of the cooled bread.
12. Slice and serve. Store in an airtight container in the refrigerator for up to 3 days.

Tips for Perfecting the Recipe

Fruit Quantity: The recipe works well with 2 to 2 ½ cups of diced strawberries. More fruit adds moisture, which can make the bread very moist and potentially fall apart. Adjust the fruit quantity based on your preference.

Mixing: Avoid overmixing the batter. Mix the wet ingredients well, then gently mix in the dry ingredients until combined. Overmixing can affect the texture of the bread.

Strawberries Preparation: Toss the diced strawberries in flour before adding them to the batter. This prevents them from sinking to the bottom of the loaf.

Baking Time: The baking time can vary depending on the size and type of the pan (glass or metal). It usually takes about 50-55 minutes. Avoid opening the oven frequently as it can cause the bread to fall.

Pan Preparation: Grease and flour the loaf pan for easy removal of the bread. Let the bread cool in the pan for about 15-20 minutes before transferring it to a wire rack.

Glaze Tips: Allow the bread to cool completely before adding the glaze. The glaze’s consistency depends on the juiciness of the strawberries. If needed, add milk or heavy cream to adjust the thickness.

FAQ for Strawberry Bread Recipe

Can I use frozen strawberries instead of fresh?

The recipe specifically mentions using fresh strawberries. If using frozen strawberries, ensure they are thawed and drained well to avoid excess moisture.

How do I prevent the strawberries from sinking to the bottom of the loaf?

Toss the diced strawberries in flour before adding them to the batter. This helps to distribute them evenly throughout the bread.

Can I make this recipe gluten-free?

The recipe uses all-purpose flour. For a gluten-free version, you might try using a gluten-free all-purpose flour blend. However, this substitution may affect the texture and flavor.

What can I use instead of canola or coconut oil?

You can substitute with other neutral-flavored oils or melted butter. The texture and flavor might vary slightly with different oils.

Can I make muffins instead of a loaf?

Yes, this recipe can be used to make about 12 muffins. Bake them at 350º Fahrenheit for 20 minutes.

How long does the strawberry bread last?

Store the bread in an airtight container in the refrigerator for up to 3 days.

Can I reduce the sugar in the recipe?

Reducing the sugar may affect the texture and flavor balance. If you need to cut down on sugar, do so cautiously.

Is it necessary to use the glaze?

The glaze adds extra flavor and moisture but is optional. You can enjoy the bread without it or make a half-portion of the glaze if preferred.

Strawberry Bread

Try this fresh strawberry bread with melt-in-your-mouth strawberry glaze. This quick bread recipe comes together in just 10 minutes.

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INGREDIENTS

For the Bread:

• 3/4 cup granulated sugar 150 grams
• 1/2 cup 2% milk 4 ounces
• 1/2 cup canola oil or coconut oil 4 ounces
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour 260 grams
• 2 teaspoons baking powder see notes for adjustments
• 1/2 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour

the Glaze:

• 2 cups powdered sugar 260 grams
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract or almond extract
• 1-2 tablespoons heavy cream or milk optional

INSTRUCTIONS

• Preheat the oven to 350ºF (175ºC).
• In a medium bowl, stir together the sugar, milk, oil, egg, and vanilla.
• In a separate bowl, combine the flour, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl, toss the strawberries with the 2 tablespoons of flour to coat them.
• Fold the floured strawberries gently into the batter.
• Pour the batter into a greased 9″x5″ bread pan.
• Bake for 50-55 minutes at 350 degrees. A toothpick inserted in the center should come out clean.
• Allow the bread to cool for 10 minutes, then remove it to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, diced strawberries, and extract in a small bowl. Mix until smooth.
• Spread the glaze on top of the cooled bread.
• Slice and serve. Store in an airtight container in the refrigerator for up to 3 days.

Notes

Toss strawberries with flour to prevent them from sinking to the bottom of the loaf.

The exact baking time may vary depending on the pan size and material.

For a higher rise, reduce baking powder to 1 teaspoon and add ½ teaspoon of baking soda.

The glaze will thicken as it sits, so be cautious when adding milk or cream.