Sweet Strawberry Bread topped with a delicious creamy glaze, perfect for breakfast, a midmorning snack, a dessert to share with loved ones, or when you have a case of the late-night munchies. With only a 10 minute prep time, you can whip up this sweet treat in a snap.
Made with fresh strawberries, this is every fruit lover’s dream! This decadent fruit bread has a soft texture and melts away in your mouth. You can have it with Coffee, Tea, Milk, or any beverage of your choice. Join me, and indulge in this delectable delight!
Proper preheating of your oven is an essential part of baking, this is to ensure the best results. For this recipe 350 degrees Fahrenheit (350°F), or 180 degrees Celcius (180°C) is ideal. At least 10-15 minutes is required for the proper preheating of an oven. Older oven models may take a longer time to preheat.
Neglecting to preheat will result in faulty bread. Some faults include Dense wet texture, burnt bread and sunken strawberries, and a soggy base.
Type of Flour
The main function of flour in this recipe is to build a structure and absorb moisture, this recipe calls for 2 cups of all-purpose flour.
This type of flour is readily available at most if not all grocery stores. Don’t have any on hand? Not able to make the trip? Allergic to gluten?
Not to worry, here are a few substitutes you could use instead.
Oat flour– This is a whole-grain flour made from rolled oats and is jam-packed with nutrients such as vitamin B1, copper, biotin, and magnesium.
Gluten-free and rich in fiber, it is a healthy alternative. To replace all-purpose flour, use in a 1:1 ratio.
Whole Wheat Flour/ Wholemeal flour– This flour is made from finely ground wheat berries, contains nutrients such as phosphorus, copper, and folate, and is a great source of dietary fiber.
Whole wheat flour will add nutrition to the bread, however, it can sometimes produce a coarse and dense texture in the finished product. To prevent this, split the ratio 50 to almost 50 (or 7/8) between all-purpose flour and whole wheat flour.
Cake Flour- This can also be used with a 1:1 ratio but will result in the strawberry bread having a softer crumb texture.
Type of Sugar
Sugar is a sweetener, it will enhance the strawberry flavor of the bread contributing to not only taste but texture, flavor. It also promotes browning and acts as a preservative.
Brown Sugar- While this recipe requires ¾ cup granulated sugar, 1:1 brown sugar can be used as an alternative. This will result in a softer yet denser texture, as brown sugar tends to retain more moisture.
Type of Fat
The fat used in this recipe is vegetable oil, it functions as a moistener and contributes to texture and flavor. This results in that moist, melt in your mouth feel that we all know and love. This is the texture we want for our bread!
Melted butter– In this recipe, we’ll be using ½ cup of vegetable oil but ½ cup of melted butter can be used instead. Some may even argue that melted butter is better as it adds more flavor than oil.
Type of Milk
Milk performs many functions in our recipe, it contributes to moisture, flavor, and tenderness, it also adds color, hydrates dry ingredients, and provides the structure for our bread.
Evaporated milk- This recipe requires ½ cup of milk, however, evaporated milk can be used as well. Combine evaporated milk and water 1:1 and use as the recipe requires. The texture will not be affected.
Plain Yogurt- You can also use yogurt as an alternative to milk by using it in equal amounts to the milk required
Type of Strawberries
The strawberries used in this recipe should be fresh. They must be washed, dried, and cut into small pieces. In a small bowl, use a tablespoon of flour to evenly coat the strawberries.
This will prevent them from sinking to the bottom of the pan during baking. Once the batter is ready, gently fold in the strawberries.
For the glaze: stir in strawberries, the juices will give the glaze a light pink tint.
Pour the bread batter into a greased loaf pan and tap lightly on the counter to fill any gaps in the pan then bake. Once baked, test for doneness. To do so, insert a toothpick or skewer in the center of the loaf, if it comes out clean, then you’re good to go! If it comes out wet, put it back in the oven for an additional 5 minutes. Keep doing this until it’s done.
Once your Strawberry bread is done, remove from the oven and leave to cool for 5 minutes. After 5 minutes remove the strawberry bread from the loaf pan and leave it on the cooling rack for an additional 20 minutes.
Congrats! Your Strawberry Bread is now cool and ready to be glazed! This is, in my opinion, the best part, so let’s get started!
Transfer the strawberry bread to a plate and start pouring. Using a palette knife, evenly spread the glaze on top of the bread. Now your strawberry bread is glazed and ready to eat!
This is the perfect sweet treat! Have it in the morning for breakfast with a cup of warm tea, in the afternoon as a snack or as a dinner time dessert. Kick back and relax to some soothing music and savor every bite.
The equipment used includes:
Stand Mixer or Hand Mixer
Measuring cup and spoons
9.5-inch Loaf Pan
This Strawberry bread can be covered and stored at room temperature for up to 2 days, or in the refrigerator for a week (Though I doubt it will last that long).
For long term storage, slice, package individually, and freeze. This way, you won’t have to try sawing through a frozen loaf.
So now that you know how to make Strawberry Bread, I’m sure you’ll be the talk of your neighborhood the next time you have a get-together! But don’t Keep all the sweet treats to yourself, sharing is caring. Util next time.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoons salt
- 2 cups strawberries (diced)
- 2 tablespoons all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 large egg
- 2 cups confectionary sugar
- 1 teaspoon vanilla extract
- 2 cups confectionary sugar
- 2 teaspoons melted butter
- 1/3 cup strawberries (finely diced)
- 1/2 teaspoon vanilla extract or almond extract
- 1-2 tablespoon heavy cream or milk
- Preheat your oven to 350°F or 180°C.
- In a bowl combine the milk, oil, egg, sugar, and vanilla. In a second bowl, mix flour, salt, and baking powder. Combine wet and dry ingredients until well blended and free of lumps.
- Using a small bowl dust the strawberries with the 2 tablespoons of flour until the strawberries are fully coated. Gently fold the flour-coated strawberries into the bread batter.
- Pour the batter into a greased 9"x5" loaf pan and bake at 350° for 50-55 minutes. Insert a toothpick in the center of the bread, if it comes out clean, your bread is done!
- cool for 10 minutes in the pan, then transfer to the rack to cool completely.
- to make the glaze, combine the diced strawberries, confectionary sugar, melted butter, and vanilla extract, mix until smooth.
- Once the bread has been cooled, pour the glaze on the top, slice, and serve!