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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/strawberry-bread-with-diced-strawberry-glaze-recipe/