Go Back
–+ servings
Sliced strawberry bread garnished with fresh strawberries on a rustic table
Print Recipe
No ratings yet

Strawberry Bread

Creamy, juicy, and bursting with fresh strawberry flavor, this Strawberry Bread is the kind of loaf that turns simple pantry staples into a showstopper.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Quick Bread
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Loaf Pan
  • Whisk

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt

Wet Ingredients

  • 3/4 cup Granulated sugar
  • 1/2 cup Milk Room temperature
  • 1/2 cup Oil Neutral oil such as vegetable or canola
  • 1 large Egg Room temperature
  • 1 teaspoon Vanilla or almond extract

Strawberry Ingredients

  • 2 cups Diced strawberries Fresh, hulled
  • 2 tablespoons All-purpose flour To coat strawberries

Glaze Ingredients

  • 2 cups Powdered sugar For glaze
  • 2 tablespoons Melted butter Slightly cooled, for glaze
  • 1/3 cup Finely diced strawberries For glaze, set aside
  • 1/2 teaspoon Vanilla or almond extract For glaze
  • 1–2 tablespoons Heavy cream or milk Optional, for glaze consistency

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9"x5" loaf pan well with butter or nonstick spray and line with parchment if desired for easy removal.
  • In a large mixing bowl, whisk together granulated sugar, milk, oil, egg, and vanilla extract until the sugar dissolves and mixture is smooth.
  • In a separate bowl, sift or whisk together all-purpose flour, baking powder, and salt.
  • Add the dry mixture to the wet mixture and stir gently until just combined. Do not overmix.
  • Toss the diced strawberries with all-purpose flour to coat.
  • Gently fold the coated strawberries into the batter until evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
  • For the glaze: whisk together powdered sugar, melted butter, finely diced strawberries, and vanilla extract. Add heavy cream or milk if needed to reach a drizzleable consistency.
  • Once the bread is cooled, drizzle the glaze over the loaf, letting it drip down the sides. Slice and serve.

Notes

Store leftover slices in an airtight container in the refrigerator for up to 4 days. The glaze may soften.