Description
A delightful and moist strawberry bread featuring fresh chopped strawberries and a sweet strawberry glaze. This quick bread is perfect for breakfast, snack, or dessert and is simple to prepare with everyday ingredients.
Ingredients
Scale
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 teaspoon vanilla or almond extract
- 1-2 tablespoons heavy cream or milk
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to get it ready for baking the bread.
- Mix Dry Ingredients: In a medium bowl, combine the all purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and sugar together until fluffy. This helps incorporate air into the batter for a lighter texture.
- Add Egg and Vanilla: Add in the egg and vanilla extract to the butter-sugar mixture. Continue beating on medium speed for about one more minute until well combined.
- Combine Wet and Dry Ingredients: Add the milk and half of the flour mixture to the wet ingredients. Mix for about 30 seconds. Then add the remaining flour mixture and mix again, scraping down the sides of the bowl to ensure an even blend.
- Fold in Strawberries: Stir in the finely chopped strawberries to the batter, which will help loosen it slightly and evenly distribute the fruit.
- Prepare Pan and Bake: Pour the thick batter into a lightly sprayed or floured bread loaf pan. Place the pan in the preheated oven and bake for 50 minutes or until a toothpick inserted comes out clean.
- Cool the Bread: Once baked, remove the bread from the oven and allow it to cool completely before applying the glaze.
- Make the Glaze: In a medium bowl, whisk together powdered sugar, melted butter, vanilla or almond extract, and 1 tablespoon of heavy cream or milk. Stir in the finely chopped strawberries until smooth. If the glaze is too thin, add more powdered sugar ¼ cup at a time until desired thickness is reached.
- Glaze the Bread: Drizzle or spread the glaze over the cooled strawberry bread for a sweet finishing touch.
- Serve and Enjoy: Slice the bread and serve as a delicious breakfast, snack, or dessert. Remember to leave a rating and comment if you enjoyed the recipe!
Notes
- Store leftover strawberry bread in an airtight container or wrapped tightly in plastic wrap to maintain freshness.
- Leftovers will keep up to 3 days when refrigerated.
- For a dairy-free version, substitute butter with a plant-based margarine and use non-dairy milk in both the bread and glaze.
- If fresh strawberries are unavailable, frozen strawberries may be used but should be thawed and drained to prevent excess moisture in the batter.
- Make sure the bread is fully cooled before glazing to prevent melting and runny glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
