Delicious Strawberry Bread Recipe Easy & Quick

Strawberry bread is more than just a baked good; it’s a little slice of sunshine in loaf form. There’s something undeniably comforting about the aroma of sweet strawberries mingling with warm spices as they bake, a fragrance that instantly transports me to brighter days and lazy afternoons. People adore strawberry bread for its delightful balance of moist, tender crum extractb and the bursts of juicy, slightly tart strawberry flavor that peek through each slice. It’s the perfect treat for breakfast, a delightful afternoon snack, or even a light dessert. What truly makes this strawberry bread special is how the fresh berries, when folded into the batter, create pockets of vibrant sweetness, transforming a simple quick bread into something truly extraordinary. Get ready to fall in love with this easy-to-make, incredibly delicious strawberry bread!

Strawberry Bread

There’s something undeniably cheerful about strawberry season, and what better way to celebrate the abundance of this ruby-red fruit than by baking it into a moist, delicious loaf of strawberry bread? This recipe is a favorite in my kitchen, a guaranteed crowd-pleaser that’s perfect for breakfast, brunch, or an afternoon treat. The burst of sweet-tart strawberry flavor throughout the tender bread is simply divine, and a simple glaze takes it over the top. Let’s get started!

Ingredients:

Cooking Instructions:

Preparing the Bread Batter

Begin extract by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This step is crucial to prevent your beautiful bread from sticking. In a large mixing bowl, whisk together the granulated sugar, 2% milk, canola oil, and the large egg until well combined. The oil will help create a wonderfully tender crum extractb, and you can use either canola oil for a neutral flavor or coconut oil for a subtle, tropical hint. Add the teaspoon of vanilla extract (or almond extract, if you prefer a slightly different flavor profile) and whisk again.

In a separate medium bowl, whisk together the 2 cups of all-purpose flour, the baking powder, and the salt. Baking powder is essential for leavening, giving our bread its light and airy texture. If you’re unsure about the freshness of your baking powder, you can test it by adding a pinch to a bit of hot water – it should fizz vigorously. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread. A few small lumps of flour are perfectly fine.

Now for the star of the show: the strawberries! In a small bowl, toss the 2 cups of diced strawberries with the 2 tablespoons of all-purpose flour. This simple step helps to prevent the strawberries from sinking to the bottom of the loaf during baking. Gently fold the floured strawberries into the batter. Again, be gentle to keep the batter from being overworked. The batter will be quite thick at this stage, and that’s exactly what we want. Pour the batter evenly into the prepared loaf pan, spreading it with a spatula to ensure it’s smooth on top.

Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The baking time can vary depending on your oven, so start checking around the 50-minute mark. If the top of the bread is browning too quickly before the inside is cooked through, you can loosely tent it with aluminum foil. Once baked, let the strawberry bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Letting it cool in the pan for a bit helps it set and prevents it from breaking when you remove it.

Whipping Up the Strawberry Glaze

While the bread is cooling, let’s prepare the delicious strawberry glaze. This glaze adds an extra layer of sweetness and a beautiful finish. In a medium bowl, combine the powdered sugar, melted butter, and the 1/2 teaspoon of vanilla extract (or almond extract). Add the 1/3 cup of finely diced strawberries to the mixture. These smaller pieces will create lovely little pops of strawberry flavor within the glaze.

Start by mixing these ingredients with a whisk or a fork until they form a thick paste. If the glaze seems too thick, you can gradually add 1-2 tablespoons of heavy cream or milk, a tablespoon at a time, until you reach your desired drizzling consistency. The cream will add a richer flavor and a silkier texture. You want the glaze to be thick enough to coat the bread but thin enough to drizzle easily. Taste the glaze and adjust the sweetness or vanilla as needed.

Once the strawberry bread has cooled completely on the wire rack, it’s time to glaze! You can either pour the glaze over the top of the loaf and let it drip down the sides, or use a spoon to drizzle it artfully. For a more even coating, you can place the wire rack over a baking sheet to catch any drips. Let the glaze set for at least 15-20 minutes before slicing and serving. This allows the glaze to firm up slightly, making for cleaner slices.

Enjoy this homemade strawberry bread! It’s perfect on its own, or served with a dollop of whipped cream or a smear of butter. Store any leftover bread in an airtight container at room temperature for up to 3 days.

Conclusion:

And there you have it! This Strawberry Bread recipe is a true gem, offering a perfect balance of sweet, tender cake and vibrant strawberry flavor. It’s wonderfully simple to whip up, making it an ideal treat for begin extractners and experienced bakers alike. The aroma that fills your kitchen as it bakes is simply irresistible, and the taste is even better. I love how versatile it is – perfect for a delightful breakfast, a satisfying afternoon snack, or even a light dessert. For serving, I often enjoy a slice warm with a smear of butter, or topped with a dollop of whipped cream or a light glaze. You can also elevate it by adding a handful of chopped nuts like walnuts or pecans, or a sprinkle of cinnamon for a touch of warmth. Don’t be afraid to experiment with other berries too – a mix of strawberries and blueberries is divine! I wholeheartedly encourage you to give this recipe a try. You won’t be disappointed by this delicious Strawberry Bread!

Frequently Asked Questions:

Q: How should I store leftover Strawberry Bread?

A: Once completely cooled, you can store your Strawberry Bread at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and it will keep well in the refrigerator for about a week. You can also slice and freeze individual portions for up to 3 months. Just thaw at room temperature or gently reheat.

Q: Can I use frozen strawberries in this recipe?

A: Absolutely! If using frozen strawberries, make sure to thaw them completely and drain off any excess liquid before adding them to the batter. This helps prevent the bread from becoming too wet. You might also need to slightly adjust the baking time if using frozen berries, as they can add more moisture.

Q: What can I do if my bread is a little too dense?

A: A dense loaf can sometimes be caused by overmixing the batter once the flour is added, which develops the gluten too much. Another common reason is not creaming the butter and sugar enough initially. For this specific Strawberry Bread, ensure you’re not packing the flour too tightly when measuring. Gently fold in your strawberries to avoid overworking the dough.

Strawberry Bread

A delicious and moist quick bread bursting with fresh strawberries, topped with a sweet strawberry glaze.

Prep Time
20 Minutes

Cook Time
60 Minutes

Total Time
20 Minutes

Servings
1 loaf

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup 2% milk
• 1/2 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour
• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons heavy cream

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Step 2
   In a large bowl, whisk together the granulated sugar, milk, canola oil, egg, and vanilla extract.
3. Step 3
   In a separate bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   Gently fold in the 2 cups of diced strawberries.
6. Step 6
   Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7
   While the bread is baking, prepare the glaze. In a small bowl, whisk together the 2 tablespoons of all-purpose flour, powdered sugar, melted butter, 1/3 cup finely diced strawberries, and 1/2 teaspoon vanilla extract.
8. Step 8
   Add heavy cream, one tablespoon at a time, until the glaze reaches your desired consistency.
9. Step 9
   Once the bread is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Drizzle the glaze over the cooled bread.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.