Delicious Strawberry Bread Recipe – Easy & Moist

Strawberry bread isn’t just a baked good; it’s a fragrant whisper of summer sunshine captured in a loaf. There’s something incredibly comforting and nostalgic about slicing into a warm, moist piece of strawberry bread, the sweet, slightly tart aroma filling your kitchen. People adore it because it’s a delightful way to use those abundant, juicy strawberries that are practically beggin extractg to be baked into something extraordinary. This isn’t your average quick bread. What makes this particular strawberry bread recipe so special is its perfect balance of tender crum extractb and bursts of vibrant strawberry flavor, without being overly sweet. It’s a simple pleasure that can elevate your breakfast, brunch, or even an afternoon snack into a moment of pure, unadulterated joy. Get ready to create a loaf that will have everyone asking for the recipe!

Strawberry Bread

There’s something undeniably cheerful about a loaf of homemade strawberry bread. The sweet scent that fills the kitchen as it bakes is a promise of deliciousness to come, and the bursts of fresh strawberry flavor throughout the tender crum extractb are simply divine. This recipe is one of my favorites because it’s straightforward, uses readily available ingredients, and results in a beautifully moist and flavorful bread that’s perfect for breakfast, brunch, or a delightful afternoon treat. The optional glaze adds an extra layer of sweetness and a beautiful finish, making it feel truly special.

Ingredients:

Instructions:

Preparing the Strawberry Bread Batter

1. Preheat and Prep: Begin extract by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan. This is a crucial step to ensure your beautiful strawberry bread doesn’t stick to the pan. You can also line the pan with parchment paper, leaving an overhang on the sides for easy lifting once it’s baked. This prevents sticking and makes removal a breeze. Next, prepare your strawberries. Wash them gently, hull them, and dice them into roughly 1/2-inch pieces. You’ll need 2 cups for the batter. Set aside the remaining strawberries for the glaze.

2. Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, 2% milk, and canola oil (or coconut oil). If you’re using coconut oil, make sure it’s melted but not hot. Then, crack in your large egg and add the vanilla extract (or almond extract). Whisk everything together until it’s well combined and slightly frothy. This mixture forms the base of your moist and tender bread.

3. Combine Dry Ingredients: In a separate medium bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. The baking powder is what gives the bread its lift and light texture. Ensuring it’s evenly distributed within the flour will help create a consistent rise. Make sure to double-check the baking powder’s freshness; old baking powder can lead to a dense loaf.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix here. Overmixing can develop the gluten in the flour too much, resulting in a tough bread. A few streaks of flour are perfectly fine; they’ll disappear as you fold in the strawberries. Now, gently fold in the 2 cups of diced strawberries. Use a spatula and a gentle hand to distribute them evenly throughout the batter without crushing them too much. Some strawberries might break down a bit, which is okay.

5. Bake the Bread: Pour the batter into your prepared loaf pan, spreading it evenly. Place the pan in the preheated oven. Bake for 50-65 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 it’s best to check periodically after the 50-minute mark. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil. Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. It’s essential that the bread is fully cooled before you add the glaze, otherwise, the glaze will melt and slide right off.

Making the Strawberry Glaze

While your bread is cooling, prepare the delightful strawberry glaze. This glaze adds a beautiful pop of color and extra sweetness.

1. Prepare the Glaze Base: In a small bowl, combine the 2 cups of powdered sugar and 2 tablespoons of melted butter. Stir them together until they form a thick paste. This paste will be the foundation of your glaze.

2. Add Flavor and Strawberries: Stir in the 1/3 cup of finely diced strawberries and the 1/2 teaspoon of vanilla extract (or almond extract). The finely diced strawberries will add lovely little bursts of fresh flavor and visual appeal to the glaze.

3. Achieve the Right Consistency: If the glaze is too thick, gradually add the heavy cream or milk, 1 tablespoon at a time, stirring until you reach a drizzly consistency. You’re aiming for a glaze that’s thick enough to coat the bread but thin enough to pour and spread easily. Once you’ve achieved the perfect consistency, you can drizzle it generously over the completely cooled strawberry bread. Let the glaze set for a few minutes before slicing and enjoying this delightful homemade treat.

Conclusion:

And there you have it – a delightful and surprisingly simple recipe for delicious Strawberry Bread! This recipe is truly fantastic because it delivers a wonderfully moist and tender crum extractb, bursting with the sweet, summery flavor of fresh strawberries. It’s the perfect balance of sweet and slightly tangy, making it incredibly versatile. We’ve found this bread is best served warm, either plain or with a generous slather of butter. It also makes a beautiful addition to brunch spreads or as a satisfying afternoon snack with a cup of tea. Don’t be afraid to experiment! Consider adding a handful of chopped walnuts or pecans for extra crunch, or a hint of lemon zest to really make the strawberry flavor pop. I truly encourage you to give this Strawberry Bread recipe a try; I’m confident you’ll love the comforting aroma filling your kitchen and the delicious taste of this homemade treat.

Frequently Asked Questions:

Can I use frozen strawberries?

Yes, you absolutely can use frozen strawberries! Thaw them completely and drain off any excess liquid before adding them to the batter. This will help prevent the bread from becoming too wet.

How long will this Strawberry Bread last?

Stored in an airtight container at room temperature, this bread will stay fresh for about 2-3 days. For longer storage, you can wrap it tightly and keep it in the refrigerator for up to a week, or freeze it for up to 3 months.

Strawberry Bread

A moist and flavorful quick bread bursting with fresh strawberries, finished 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 tablespoon 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 granulated sugar, milk, canola oil, egg, and 1 teaspoon vanilla extract until well combined.
3. Step 3
   In a separate bowl, whisk together 2 cups 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
   In a small bowl, toss 2 cups diced strawberries with 2 tablespoons all-purpose flour. Gently fold the coated strawberries into the batter.
6. Step 6
   Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Step 7
   While the bread bakes, prepare the glaze: In a medium bowl, whisk together powdered sugar, melted butter, 1/3 cup finely diced strawberries, 1/2 teaspoon vanilla extract, and 1 tablespoon heavy cream until smooth. Add more cream if needed for desired consistency.
8. Step 8
   Let the bread 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.