Description
A moist and flavorful strawberry bread with a sweet strawberry glaze, perfect for breakfast or a snack. This quick bread combines fresh chopped strawberries with a tender crumb, enhanced by a vanilla touch and softened butter, finished with a luscious powdered sugar glaze studded with bits of strawberry.
Ingredients
Scale
For the Strawberry Bread
- 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 extract
- ½ cup milk
- 1 ½ cups strawberries (finely chopped, about 8-10)
For the Strawberry Glaze
- 2 cups powdered sugar
- 2 Tablespoons melted butter
- â…“ cup strawberries (finely chopped, about 3-4)
- ½ teaspoon vanilla or almond extract
- 1-2 Tablespoons heavy cream or milk
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt until evenly combined.
- Cream butter and sugar: In a large bowl, beat ¼ cup softened unsalted butter with ¾ cup sugar until light and fluffy. This helps create a tender texture.
- Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until well incorporated.
- Combine milk and dry ingredients: Gradually add ½ cup milk alternately with the dry flour mixture to the wet mixture, stirring gently after each addition to create a smooth batter without overmixing.
- Fold in strawberries: Gently fold in 1 ½ cups finely chopped strawberries, distributing them evenly throughout the batter without crushing.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the glaze: In a small bowl, mix 2 cups powdered sugar, 2 tablespoons melted butter, ½ teaspoon vanilla or almond extract, and 1-2 tablespoons heavy cream or milk to achieve a thick but pourable consistency. Fold in ⅓ cup finely chopped strawberries.
- Glaze the bread: Once the bread is cooled, drizzle or spread the strawberry glaze evenly over the top. Let it set for a few minutes before slicing and serving.
Notes
- Make sure strawberries are well drained if washed right before chopping to avoid excess moisture in the batter.
- Do not overmix the batter once flour is added to prevent tough bread.
- For best flavor, use fresh ripe strawberries.
- The glaze can be adjusted for consistency by adding more powdered sugar to thicken or more cream to thin.
- Store the bread covered at room temperature for up to 2 days or refrigerate for up to a week.
