Description
Strawberry bread brings rustic charm from Southern kitchens with sweet, tender crumbles packed with fresh berries. Moist quick bread delights taste buds while celebrating summer’s most beloved fruit in a simple, irresistible slice you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour (260 grams)
- 2 cups diced strawberries
- ¾ cup granulated sugar (150 grams)
- ½ cup canola oil or coconut oil (4 ounces)
- ½ cup 2% milk (4 ounces)
Leavening and Seasoning Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract or almond extract
- 2 tablespoons all-purpose flour
Additional Ingredients:
- 1 large egg
Glaze Ingredients:
- 2 cups powdered sugar (260 grams)
- 2 tablespoons melted butter
- ⅓ cup finely diced strawberries
- ½ teaspoon vanilla extract or almond extract
- 1–2 tablespoons heavy cream or milk (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9-inch by 5-inch (23 centimeters by 13 centimeters) loaf pan with cooking spray or butter.
- In a medium mixing bowl, whisk together granulated sugar, whole milk, vegetable oil, large egg, and pure vanilla extract until thoroughly blended.
- In a separate large bowl, sift together all-purpose flour, baking powder, and kosher salt to eliminate any potential lumps.
- Gently incorporate the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overworking the batter.
- Dust fresh strawberries with of all-purpose flour, ensuring each piece is lightly coated to prevent sinking during baking.
- Delicately fold the floured strawberries into the bread batter, maintaining the fruit’s structural integrity.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even distribution.
- Bake in the preheated oven for 50-55 minutes, performing a toothpick test to confirm doneness – the inserted pick should emerge clean with minimal crumbs.
- Allow the bread to rest in the pan for 10 minutes, promoting even cooling and easier removal.
- Carefully transfer the loaf to a wire cooling rack, letting it reach room temperature completely.
- For the glaze, combine powdered sugar, melted unsalted butter, finely diced strawberries, and strawberry extract in a small bowl, mixing until silky smooth.
- Once the bread has cooled, generously spread the vibrant strawberry glaze across the top.
- Slice into attractive portions and serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Coat strawberries in flour to prevent sinking and distribute evenly throughout the bread, ensuring a perfect berry bite in every slice.
- Use room temperature ingredients like eggs and milk to create a smoother, more uniform batter with better mixing and rising.
- Check bread doneness by inserting a toothpick in the center; it should come out clean without wet batter to guarantee perfect baking.
- Allow bread to cool completely before glazing to prevent the glaze from becoming runny and ensure it sets properly on the surface.
- Fresh strawberries work best, but frozen can be substituted by thawing and gently patting dry to remove excess moisture.
- Wrap leftover bread tightly in plastic wrap or store in an airtight container to maintain moisture and freshness for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg