Description
This moist and flavorful Strawberry Bread combines fresh strawberries and a tender crumb for a delightful homemade treat. Topped with a sweet strawberry glaze, it's perfect for breakfast, snack, or dessert.
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 your oven to 350 degrees Fahrenheit to prepare for baking the strawberry bread.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes fluffy and light in color. Then add in the egg and vanilla extract, continuing to mix on medium speed for about one minute to ensure everything is well incorporated.
- Add milk and flour: Pour in the milk and add half of the flour mixture. Mix for about 30 seconds, then add the remaining half of the flour mixture. Scrape down the sides of the bowl to fully combine all ingredients. The batter will be thick and dough-like.
- Fold in strawberries: Gently stir in the finely chopped strawberries until evenly distributed throughout the batter. This will slightly loosen the batter, making it easier to pour.
- Prepare pan and bake: Lightly spray or flour a bread loaf pan. Pour the batter evenly into the pan and place it in the preheated oven. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and allow it to cool completely before applying the glaze.
- Make strawberry glaze: In a medium bowl, whisk together the powdered sugar, melted butter, vanilla or almond extract, and heavy cream or milk until smooth. Stir in the chopped strawberries. For a thicker glaze, add additional powdered sugar ¼ cup at a time until desired consistency is reached.
- Glaze the bread: Once the bread is cooled, drizzle or spread the strawberry glaze evenly over the top.
- Serve and enjoy: Slice the strawberry bread and serve. Optionally, leave a rating or comment about your experience with the recipe to help others.
Notes
- Store leftover strawberry bread in an airtight container or wrapped tightly in plastic wrap to keep it fresh.
- Refrigerate leftovers; bread will last up to 3 days in the fridge.
- If fresh strawberries are not available, frozen can be used; thaw and drain excess liquid before chopping.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Adding a small amount of lemon zest to the batter can enhance the flavor of strawberries.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
