Description
This delightful Strawberry Bread is a moist and flavorful quick bread, bursting with fresh strawberries and topped with a luscious strawberry glaze. Perfect for breakfast, a snack, or a sweet treat any time of day, this recipe combines tender crumb with a fruity twist that strawberry lovers will enjoy.
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 strawberries)
Glaze Ingredients:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- ⅓ cup strawberries finely chopped (about 3-4 strawberries)
- ½ teaspoon vanilla or almond extract
- 1-2 tablespoons heavy cream or milk
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and prepare a bread loaf pan by lightly spraying it with cooking spray or flouring it.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is fluffy and light. Then, add the egg and vanilla extract and continue mixing on medium speed for an additional minute to combine well.
- Add milk and flour: Pour in the milk and half of the flour mixture. Mix for about 30 seconds, then add the remaining flour mixture. Scrape down the sides of the bowl to ensure all ingredients are well incorporated. The batter will be very thick, almost dough-like.
- Fold in strawberries: Gently stir in the finely chopped strawberries to evenly distribute them throughout the batter, which will slightly loosen the thick mixture.
- Bake the bread: Pour the thick batter into the prepared bread loaf pan and place it in the preheated oven. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the bread is cooling, whisk together in a medium bowl the powdered sugar, melted butter, vanilla or almond extract, and 1 tablespoon of heavy cream or milk until smooth. Stir in the chopped strawberries. If a thicker glaze is desired, add additional powdered sugar ¼ cup at a time until the preferred consistency is achieved.
- Glaze the bread: Once the bread has cooled completely, spread the strawberry glaze evenly on top for a sweet finish.
- Serve and enjoy: Slice the strawberry bread and enjoy it fresh. Remember to leave a rating and comment to share your feedback and support.
Notes
- Store leftover strawberry bread in an airtight container or wrap tightly with plastic wrap to maintain freshness.
- The bread will keep well in the refrigerator for up to 3 days.
- For best texture, allow the bread to cool completely before glazing to avoid melting the glaze.
- You can substitute almond extract in the glaze for a different flavor profile if desired.
- If fresh strawberries are not available, frozen strawberries can be used but be sure to thaw and drain excess moisture before adding.
Nutrition
- Serving Size: 1 slice (about 1/12 of bread)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
