Description
This delicious Strawberry Bread combines a moist, fluffy batter filled with fresh chopped strawberries and topped with a sweet strawberry glaze. Perfect for breakfast or a sweet snack, it’s easy to prepare and bakes into a beautiful loaf bursting with berry flavor.
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 bread.
- Mix Dry Ingredients: In a medium bowl, combine the all purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and sugar together until fluffy and light in texture. Then add in the egg and vanilla extract, continuing to mix on medium speed for another minute to combine well.
- Add Milk and Flour: Pour in the milk followed by half of the flour mixture. Mix for about 30 seconds, then add the remaining flour mixture. Scrape down the sides of the bowl during mixing to ensure everything is evenly incorporated.
- Add Strawberries: Stir in the finely chopped strawberries gently to distribute them throughout the thick batter, which will slightly loosen after adding the strawberries.
- Prepare Pan and Bake: Lightly spray or flour a bread loaf pan, then pour the batter into the pan, smoothing the top. Place it in the preheated oven and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool Bread: Remove the bread from the oven and allow it to cool completely before applying the glaze.
- 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 the glaze is smooth. Adjust thickness by adding more powdered sugar ¼ cup at a time if needed.
- Glaze the Bread: Spread the strawberry glaze evenly over the cooled bread.
- Serve and Enjoy: Slice the bread and serve. Optionally, leave a rating and comment to share your feedback on this recipe.
Notes
- Store leftover strawberry bread in an airtight container or tightly wrapped in plastic wrap to keep it fresh.
- Refrigerate leftovers; they will last up to 3 days in the fridge.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Ensure strawberries are finely chopped to distribute evenly throughout the batter and glaze.
- Check doneness with a toothpick after 50 minutes and add more baking time if needed in 5-minute increments.
- For a thicker glaze, add powdered sugar gradually to reach desired consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
