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Soft, moist, and topped with a creamy strawberry glaze, this Strawberry Bread works as both breakfast and dessert. With fresh strawberries in every bite, it’s perfect for spring and summer!
This strawberry bread is a dense, moist, and sweet bread. I think of it in the same family as banana bread and lemon blueberry bread, though the glaze does give it an even more dessert-like feel. (That’s not to say it can’t be enjoyed in the morning, though – I certainly love it with a cup of coffee to start the day!)
Why I Love This Strawberry Bread Recipe
After I tried this quick bread for the first time, I couldn’t stop myself from making it again and again.
- Made with fresh strawberries. While you can use frozen strawberries, I find that fresh strawberries just make this bread even better. I love to make this during the spring and summer when I can easily find fresh, plump strawberries.
- Quick & easy. It only takes a few minutes to prepare the batter for this bread. All you need is a few bowls and a mixer! Just leave plenty of time for it to cool before adding the glaze.
- The glaze! This bread would be delightful with nothing on it but the creamy strawberry glaze…yum! It’s thick, creamy, and sweet but not too sweet thanks to the strawberries.
Recipe Ingredients Needed
This bread is made with lots of strawberries and a handful of basic pantry staples. Scroll down to the recipe card below for the exact measurements.
Bread Ingredients:
- All-purpose flour
- Baking powder – Helps the bread rise in the oven.
- Salt
- Butter – I recommend using unsalted butter. If using salted butter, reduce the added salt in the recipe.
- Sugar
- Egg – Helps bind the ingredients and give shape to the bread.
- Vanilla
- Milk – Whole or 2% milk both work.
- Strawberries – Fresh or frozen strawberries both work in this recipe since they’re being finely chopped.
Glaze Ingredients:
- Powdered sugar
- Melted butter – Adds a richness to the glaze.
- Strawberries
- Vanilla extract – Almond extract also works.
- Heavy cream – Whole milk will work as well.
How To Make Strawberry Bread
This strawberry bread is so easy to make. All you need is a few bowls and a mixer! The printable version of the instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F.
- Make the batter. Combine the dry ingredients. In a large bowl, beat the butter and sugar until fluffy, then add the vanilla and egg. Add the milk and half of the flour mixture. Mix for 30 seconds, then add the remaining flour. Stir in the chopped strawberries.
- Bake. Pour the batter into a greased or floured loaf pan. Bake for 50 minutes. Allow to cool before frosting.
- Add the glaze. Whisk together the powdered sugar, melted butter, vanilla, and heavy cream. Stir in the strawberries.
Tips & Variations
Here are a few things to keep in mind as you make this strawberry bread.
- Expect a thick batter. This bread batter is definitely on the thick side, especially before adding the strawberries. I noticed that the strawberries do thin it out just a bit but either way, don’t be alarmed by a thick batter!
- Remove excess moisture. I prefer to use fresh strawberries to make this bread but frozen strawberries do work. However, they do need to thaw to chop first. Allow them to thaw then use a paper towel to remove as much moisture as possible (without completely squishing them).
- Cool before glazing. Let the strawberry bread cool completely before adding the glaze. If it’s still hot, it will just melt the glaze.
- Additions. Consider adding nuts like chopped pecans or walnuts. You can also include different fruit in the batter like blueberries, pineapple or raspberries.
- Adjust the glaze. When making the glaze, start with the smallest amount of milk and add more only as needed. For a thinner glaze, add more milk. For thicker glaze, add in additional powdered sugar, ¼ cup at a time, until you reach the desired consistency.
Proper Storage
- Fridge. Store leftover strawberry bread in an airtight container or tightly wrapped in plastic wrap. It will last for up to 3 days in the fridge.
- Freezer. This bread can also be frozen, though it freezes best without the glaze. Wrap it tightly in plastic wrap, then place it in a ziploc bag. Freeze for up to 3 months.
Strawberry Bread
Soft, moist, and topped with a creamy strawberry glaze, this Strawberry Bread works as both breakfast and dessert. With fresh strawberries in every bite, it's perfect for spring and summer!
Servings: 12 slices
Ingredients
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
- 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 tsp vanilla or almond extract
- 1-2 Tablespoons heavy cream or milk
Instructions
- Preheat the oven to 350 degrees
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar, until it is fluffy, then add in the egg and vanilla. Continue mixing on medium speed, for an additional minute.
- Add in the milk, and half of the flour mixture and mix for about 30 seconds. Then add in the remaining half of the flour mixture. Scrape the sides of the bowl in between mixing, to make sure all of the ingredients are being combined.
- The batter will be very thick and almost like a dough. Stir in the chopped strawberries to evenly distribute them throughout the batter. The batter will slightly become less thick when the strawberries have been added.
- Pour the batter into a lightly sprayed or floured, bread loaf pan, and place in the oven.
- Bake for about 50 minutes.
Strawberry Glaze
- Remove from the oven and allow the bread to cool before frosting.
- For the glaze, in a medium bowl, whisk together the powdered sugar, melted butter, vanilla and cream. Stir in the strawberries until it is smooth.
- For thicker glaze, add in additional powdered sugar, ¼ cup at a time, until you reach the desired consistency.
Last Step:
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Store leftover strawberry bread in an airtight container or tightly wrapped in plastic wrap. It will last for up to 3 days in the fridge.
Nutrition
Calories: 278kcal | Carbohydrates: 51g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 126mg | Potassium: 146mg | Fiber: 1g | Sugar: 34g | Vitamin A: 234IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 1mg
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4 comments on “Strawberry Bread”
THANK YOU FOR GETTING BACK TO ME I AM GOING TO MAKE IT
CAN YOU THIS CAKE OUT OF GLUTEN FLOUR
Hi Carol. I haven’t tried it with this bread but yes we have tried many of our recipes with GF flour with great results.
Cut back on the confectioners sugar in the glaze a bit but it all was was delicious!