Strawberry Bread with Diced Strawberry Glaze Recipe

Introduction

This strawberry bread is a moist and flavorful treat, perfect for breakfast or an afternoon snack. With fresh strawberries folded into a tender batter and topped with a sweet glaze, it’s a delightful way to enjoy the taste of summer year-round.

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup 2% milk
• 1/2 cup canola oil or coconut oil
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour (for coating strawberries)
• 2 cups powdered sugar (for glaze)
• 2 tablespoons melted butter (for glaze)
• 1/3 cup finely diced strawberries (for glaze)
• 1/2 teaspoon vanilla extract or almond extract (for glaze)
• 1-2 tablespoons heavy cream or milk (optional, for glaze)

Instructions

1. Step 1: Preheat your oven to 350ºF (175ºC). Grease a 9″x5″ bread pan to prepare for the batter.
2. Step 2: In a medium bowl, stir together the sugar, milk, oil, egg, and vanilla extract until combined.
3. Step 3: In another bowl, mix the flour, baking powder, and salt. Add these dry ingredients to the wet mixture and stir gently until just combined—do not overmix.
4. Step 4: In a small bowl, toss the diced strawberries with 2 tablespoons of flour to coat them, then fold them carefully into the batter to prevent sinking.
5. Step 5: Pour the batter into the prepared bread pan and bake for 50-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
6. Step 6: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Step 7: While the bread cools, prepare the glaze by combining powdered sugar, melted butter, diced strawberries, vanilla extract, and optional cream or milk in a small bowl. Mix until smooth.
8. Step 8: Once the bread is fully cool, spread the glaze evenly over the top. Slice and serve.

Tips & Variations

• For a nuttier flavor, try substituting almond extract for vanilla extract.
• You can swap out canola oil for melted coconut oil for a subtle tropical note.
• Use fresh, ripe strawberries for best flavor, or drain frozen strawberries well if using.
• The glaze can be thinned with a bit more milk or cream for a drizzle consistency.
• Add a handful of chopped nuts or white chocolate chips to the batter for extra texture and indulgence.

Storage

Store the strawberry bread in an airtight container in the refrigerator for up to 3 days. For best results, allow it to come to room temperature or warm slightly before serving. The glaze may firm up in the fridge, so you can soften it by letting the bread sit at room temperature for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this bread?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before folding into the batter to avoid excess moisture that can alter the texture.

How can I tell when the bread is fully baked?

The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the toothpick has wet batter on it, continue baking and check again in a few minutes.

Strawberry Bread with Diced Strawberry Glaze Recipe

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4.8 from 122 reviews

This delicious Strawberry Bread is a moist, flavorful quick bread bursting with fresh diced strawberries and topped with a sweet strawberry glaze. Perfect for breakfast, brunch, or a delightful snack, this recipe combines the tender crumb of a classic loaf with a fruity twist, finished off with a luscious glaze that enhances its natural sweetness.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Bread:

• 3/4 cup granulated sugar
• 1/2 cup 2% milk
• 1/2 cup canola oil or coconut oil
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour (for coating strawberries)

For the Glaze:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract or almond extract
• 1–2 tablespoons heavy cream or milk (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready for baking once your batter is prepared.
2. Prepare Wet Ingredients: In a medium bowl, combine the granulated sugar, 2% milk, canola or coconut oil, large egg, and vanilla or almond extract. Stir these ingredients until well blended to form the wet mixture.
3. Prepare Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, and salt thoroughly to evenly distribute the leavening agent and seasoning.
4. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients bowl and gently stir until just combined. Avoid overmixing to keep the bread tender.
5. Coat Strawberries: In a small bowl, toss the diced strawberries with 2 tablespoons of flour. This step helps prevent the strawberries from sinking to the bottom during baking.
6. Fold Strawberries into Batter: Gently fold the floured strawberries into the batter, incorporating them evenly without breaking them up too much.
7. Pour Batter into Pan and Bake: Pour the batter into a greased 9″x5″ bread pan, smoothing the top. Bake in the preheated oven for 50-55 minutes. The bread is done when a toothpick inserted into the center comes out clean.
8. Cool the Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which prevents sogginess and helps set the crumb.
9. Make the Glaze: In a small bowl, mix powdered sugar, melted butter, finely diced strawberries, and vanilla or almond extract until smooth. If the glaze is too thick, add 1-2 tablespoons of heavy cream or milk to reach desired consistency.
10. Glaze and Serve: Once the bread is completely cool, spread the strawberry glaze evenly over the top. Slice and enjoy immediately or store as desired.
11. Storage: Store the glazed bread in an airtight container in the refrigerator for up to 3 days to maintain freshness.

Notes

• Using baking powder ensures the bread rises well, but make sure your baking powder is fresh for best results.
• Coating strawberries in flour prevents them from sinking during baking and keeps the bread evenly textured.
• You can substitute canola oil with coconut oil for a subtle coconut flavor.
• The glaze can be thinned with milk or heavy cream if it becomes too thick to spread easily.
• Store the bread refrigerated to preserve the fresh fruit and glaze for up to 3 days.
• For a dairy-free version, use a plant-based milk alternative and oil instead of butter in the glaze.

Keywords: Strawberry bread, quick bread, strawberry glaze, baked dessert bread, fruit bread, moist strawberry loaf