Description
This delicious Strawberry Bread is a moist and flavorful loaf packed with fresh strawberries and topped with a sweet strawberry glaze. Perfect for breakfast, snack, or dessert, it combines tender crumb with the natural sweetness of strawberries, making it a delightful treat for strawberry lovers.
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)
Glaze Ingredients:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- ⅓ cup strawberries finely chopped (about 3-4)
- ½ teaspoon vanilla or almond extract
- 1-2 tablespoons heavy cream or milk
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the bread.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside to be added later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until fluffy and light in texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the butter-sugar mixture, continuing to mix on medium speed for an additional minute to combine well.
- Add Milk and Flour: Pour in the milk and half of the flour mixture and mix for about 30 seconds, then add the remaining flour mixture. Scrape down the sides of the bowl while mixing to ensure everything is fully incorporated.
- Fold in Strawberries: Stir in the finely chopped strawberries carefully, distributing them evenly throughout the thick batter which will become slightly less thick after adding the fruit.
- Prepare Pan and Bake: Pour the batter into a lightly sprayed or floured bread loaf pan and place it in the oven. Bake for about 50 minutes until a toothpick inserted in the center comes out clean.
- Cool Bread: Remove the bread from the oven and allow it to cool completely in the pan before glazing.
- Make Glaze: In a medium bowl, whisk together the powdered sugar, melted butter, vanilla or almond extract, and 1 tablespoon of heavy cream or milk. Stir in the finely chopped strawberries until smooth. Add more cream or powdered sugar as needed to adjust the glaze to desired consistency.
- Glaze Bread: Drizzle or spread the prepared strawberry glaze evenly over the cooled bread before serving.
- Serve and Enjoy: Slice and enjoy your freshly baked strawberry bread. Store leftovers properly for best freshness.
Notes
- Store leftover strawberry bread in an airtight container or tightly wrapped in plastic wrap. It will last for up to 3 days in the refrigerator.
- For gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- If fresh strawberries are not in season, frozen strawberries can be used after thawing and draining excess moisture.
- To make the glaze thicker, add additional powdered sugar, ¼ cup at a time, until desired consistency is reached.
- Make sure to fully cool the bread before glazing to prevent glaze from melting and sliding off.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
