Try our Favorite Meal Plan for a limited time - only 99 cents!
Strawberry season is the best time of year in my opinion. There is absolutely nothing better than biting into a juicy, deep red strawberry. This strawberry bread is the perfect way to use some of those delectable, fresh picked strawberries. The moist bread is topped with a simple glaze and will be the perfect baked treat for your breakfast or snack table.
We love fresh strawberries around here as you can discover from all the delicious strawberry recipes we have. Try our strawberry cobbler, strawberry lemon blondies, chocolate covered strawberry brownies and strawberry spinach salad. For more quick bread recipes, try our zucchini bread and lemon blueberry bread.
MORE BREAD RECIPES:
Starbucks Lemon Loaf | Peanut Butter Bread
STRAWBERRY BREAD INGREDIENTS
You will need:
For the Bread
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla extract or almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups diced strawberries
- 2 tablespoons all-purpose flour
For the Glaze
- 2 cups powdered sugar
- 2 tablespoons melted unsalted butter
- 1/3 cup finely diced strawberries
- 1/2 teaspoon vanilla extract or almond extract
- 4 tablespoons heavy cream or milk
SUBSTITUTIONS AND ADDITIONS
Lemon: Strawberry recipes always pair well with the tangy flavor of lemon. Add a bit of lemon juice or lemon zest to your bread batter for a nice tart addition.
HOW TO MAKE THIS STRAWBERRY BREAD RECIPE
STEP ONE In a medium bowl stir together the sugar, ½ cup of milk, oil, egg, and vanilla extract.
STEP TWO: In a separate bowl combine the flour, baking powder, and salt.
STEP THREE: Add the dry ingredients to the wet ingredients and stir until just combined.
STEP FOUR: In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries.
PRO TIP: Coating the strawberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.
STEP FIVE: Fold the floured strawberries gently into the batter.
PRO TIP: Be very gentle folding in the strawberries to minimize streaking in the bread or crushing the berries.
STEP SIX: Pour the bread batter into a greased 9×5-inch loaf pan.
STEP SEVEN: Bake at 350°F for 50 to 55 minutes on the middle rack of your oven. A toothpick inserted in the center of the bread should come out clean.
STEP EIGHT: Allow the bread to cool for 10 minutes in the bread pan, then remove the bread to a wire rack to cool completely.
PRO TIP: Make sure to let cool fully before glazing.
STEP NINE: To make the simple strawberry glaze combine the powdered sugar, melted butter, diced strawberries, milk, and extract in a small bowl. Mix until it is smooth.
STEP TEN: Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
PRO TIP: Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.
HOW TO SERVE
This delicious bread is the perfect treat for breakfast or a snack. Serve it however you prefer your quick breads. Warm it a bit in the microwave or eat cold. You can also add a little bit of butter if you’d like.
Treat yourself to an afternoon snack of strawberry bread and an iced caramel macchiato or our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.
STORAGE
ON THE COUNTER: Any leftovers of this sweet bread can be stored in either an airtight container or a Ziploc bag on the counter for 2 to 3 days.
IN THE FRIDGE: You can store this strawberry bread with glaze in the refrigerator for up to 1 week.
IN THE FREEZER: This easy strawberry bread recipe freezes beautifully and could be stored in the freezer in a Ziploc bag for up to 3 months.
The amazing sweet strawberry flavor is perfect in this bread. Full of pieces of ripe strawberries and topped with a luscious strawberry glaze, this bread is a great way to use those juicy strawberries you have picked!
FAQ
Coating the strawberries in flour will help keep them suspended in your batter, so they don’t sink during baking.
You can store strawberry bread in plastic wrap or an airtight container at room temperature for several days.
You can freeze this great recipe by wrapping it in plastic wrap and then aluminum foil before putting it in the freezer.
MORE RECIPES YOU’LL LOVE
Strawberry Bread
Ingredients
For the Bread
- ¾ cup granulated sugar
- ½ cup milk
- ½ cup oil
- 1 large egg
- 1 teaspoon vanilla extract or almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups strawberries diced
- 2 tablespoons all-purpose flour
For the Glaze
- 2 cups powdered sugar
- 2 tablespoons unsalted butter melted
- ⅓ cup strawberries finely diced
- ½ teaspoon vanilla extract or almond extract
- 4 tablespoons heavy cream or milk
Instructions
- Preheat the oven to 350°F.
- In a medium bowl stir together the sugar, milk, oil, egg, and vanilla.
- In a separate bowl combine the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries.Pro Tip: Coating the strawberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.
- Fold the floured strawberries gently into the batter.Pro Tip: Be very gentle folding in the strawberries to minimize streaking in the bread or crushing the berries.
- Pour the bread batter into a greased 9″x5″ bread pan.
- Bake at 350°F for 50 to 55 minutes on the middle rack of your oven. A toothpick inserted in the center of the bread should come out clean.
- Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, diced strawberries, milk and extract in a small bowl. Mix until it is smooth.
- Once the bread is cool, spread the glaze on top of the bread. Slice and serve.Pro Tip: Make sure to let cool fully before glazing.Pro Tip: Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.
Can I use Almond Milk?
I haven’t tried that substitution so I don’t know if it will have any impact. Please let me know if you try it that way. Enjoy!
This bread is delicious – my kids inhaled it and I ended up making a second loaf because it was so good!