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Strawberry Bread

by Sandia

Bring a burst of berry sweetness to your table with this irresistible Strawberry Bread! Moist, fluffy, and studded with juicy strawberries, this loaf is perfect for spring mornings, afternoon snacks, or sweet gift-giving. Topped with a luscious strawberry glaze, every slice is bursting with flavor and fresh charm.

Strawberries add natural sweetness and vibrant color to baked goods, and this recipe showcases them in the most delicious way. If you enjoyed our Lemon Poppy Seed Muffins or Banana Nut Bread, this Strawberry Bread will be another fruity favorite to add to your list.

What is Strawberry Bread?

Strawberry Bread is a soft, moist quick bread loaded with fresh diced strawberries and topped with a glaze made from real berries. It’s sweet, simple, and absolutely satisfying with every bite.

Why is it a must-bake? It combines the best of a traditional quick bread with the brightness of seasonal fruit. As the saying goes, “life is short, eat the berry bread!”

Why You’ll Love This Strawberry Bread

Fresh and Fruity: Bursting with sweet, ripe strawberries in every bite.

Simple and Quick: No yeast required—just mix, bake, glaze, and enjoy!

Beautiful Presentation: The pink-speckled glaze makes this loaf as pretty as it is tasty.

If you love homemade fruit-based treats like our Blueberry Muffin Loaf or Peach Cobbler Bread, you’ll fall head over heels for this strawberry delight.

How to Make Strawberry Bread

Quick Overview

This recipe comes together in about 15 minutes of prep and less than an hour in the oven. With a simple glaze to finish it off, this strawberry bread is as effortless as it is impressive.

Ingredients

For the bread:

  • ¾ cup granulated sugar
  • ½ cup milk
  • ½ cup oil
  • 1 large egg
  • 1 teaspoon vanilla or almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 cups diced strawberries
  • 2 tablespoons all-purpose flour (to coat strawberries)

For the glaze:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • ⅓ cup finely diced strawberries
  • ½ teaspoon vanilla or almond extract
  • 1–2 tablespoons heavy cream or milk (optional, for consistency)

Step-by-Step Instructions

  1. Preheat and prep:
    • Preheat oven to 350°F.
    • Grease a 9″x5″ loaf pan and set aside.
  2. Mix the batter:
    • In a medium bowl, whisk together sugar, milk, oil, egg, and extract.
    • In a separate bowl, combine flour, baking powder, and salt.
    • Add dry ingredients to the wet and stir until just combined.
  3. Prepare the strawberries:
    • In a small bowl, toss diced strawberries with 2 tablespoons flour.
    • Gently fold floured strawberries into the batter.
  4. Bake:
    • Pour batter into the prepared loaf pan.
    • Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
    • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Make the glaze:
    • In a bowl, mix powdered sugar, melted butter, diced strawberries, and extract until smooth.
    • Add cream or milk a little at a time if needed for consistency.
  6. Glaze and serve:
    • Once the bread is cool, spread the glaze over the top.
    • Let set for a few minutes, then slice and serve.

What to Serve With Strawberry Bread

Pair this sweet loaf with a cup of coffee, tea, or a strawberry lemonade for a refreshing treat. It also makes a great addition to brunch spreads or dessert boards. For extra flair, serve with whipped cream or a scoop of vanilla ice cream.

Top Tips for Perfect Strawberry Bread

  • Use fresh, ripe strawberries: They add the most flavor and moisture.
  • Toss berries in flour: This keeps them from sinking to the bottom during baking.
  • Don’t overmix the batter: Stir until just combined for the softest crumb.
  • Let it cool fully: This helps the glaze set beautifully on top.

Storing and Reheating Tips

Store strawberry bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

To freeze, wrap tightly in plastic and foil and freeze for up to 2 months. Thaw at room temperature before glazing or serving.

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them well before using to avoid excess moisture.

Can I skip the glaze?
Absolutely. The bread is delicious on its own or with a light dusting of powdered sugar.

Can I use almond extract instead of vanilla?
Yes! Almond extract adds a lovely twist and pairs perfectly with strawberries.

Conclusion

This Strawberry Bread is everything you want in a homemade treat—sweet, fruity, soft, and topped with a fresh strawberry glaze. It’s easy to make, gorgeous to serve, and delicious to eat any time of day. Bake it once, and you’ll be coming back to this recipe again and again!

Pin Print

Strawberry Bread

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 310 calories 14g fat

Ingredients

    • For the bread:
    • ¾ cup granulated sugar
    • ½ cup milk
    • ½ cup oil
    • 1 large egg
    • 1 teaspoon vanilla or almond extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 2 cups diced strawberries
    • 2 tablespoons all-purpose flour (to coat strawberries)

 

  • For the glaze:
  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • ⅓ cup finely diced strawberries
  • ½ teaspoon vanilla or almond extract
  • 1–2 tablespoons heavy cream or milk (as needed for consistency)

Instructions

  1. Preheat oven to 350°F. Grease a 9"x5" loaf pan and set aside.
  2. In a medium bowl, whisk together sugar, milk, oil, egg, and extract.
  3. In a separate bowl, whisk flour, baking powder, and salt. Add to wet ingredients and stir until just combined.
  4. Toss diced strawberries with 2 tablespoons flour, then fold them into the batter gently.
  5. Pour batter into the prepared loaf pan. Bake for 50–55 minutes or until a toothpick inserted comes out clean.
  6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. To make the glaze, mix powdered sugar, melted butter, diced strawberries, and extract. Add cream or milk as needed for consistency.
  8. Once the bread is completely cool, drizzle with glaze. Let set before slicing and serving.

Notes

Use fresh, ripe strawberries for best results. Tossing strawberries in flour keeps them from sinking to the bottom of the loaf. Let the bread cool fully before glazing.

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