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Strawberry Bread

Get ready to embark on a journey of flavor with our delightful Strawberry Bread recipe. Bursting with the natural sweetness of fresh strawberries, this bread is a celebration of fruity indulgence. Whether you’re a baking enthusiast or a novice in the kitchen, this recipe promises to deliver a moist and tender loaf that’s perfect for any occasion.

Why Strawberry Bread?

Strawberry Bread is a fantastic way to make the most of ripe, juicy strawberries when they’re in season. It’s a versatile treat that can be enjoyed as a breakfast bread, a snack, or a sweet ending to a meal. The combination of the soft, pillowy bread and the tart sweetness of strawberries creates a harmony of flavors that’s simply irresistible.

Ingredients

For the Bread:

  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract or almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 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)

Directions

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, combine sugar, milk, oil, egg, and vanilla. In a separate bowl, mix flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, stirring until just combined.
  3. Toss diced strawberries in 2 tablespoons of flour to coat them. Gently fold the floured strawberries into the batter.
  4. Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow the bread to cool for 10 minutes, then transfer it to a wire rack to cool completely.
  6. For the glaze, combine powdered sugar, melted butter, diced strawberries, and extract in a small bowl. Mix until smooth.
  7. Once the bread is cool, spread the glaze on top. Slice and serve.

Pro Tips and Shortcuts

  • Fresh vs. Frozen Strawberries: While fresh strawberries shine, frozen berries work well too. If using frozen, thaw and pat them dry before incorporating into the batter.
  • Glaze Consistency: Adjust the glaze thickness by adding more powdered sugar for a thicker consistency or a splash of cream/milk for a thinner glaze.
  • Make-Ahead Option: Bake the bread a day ahead, storing it at room temperature. Glaze just before serving for a fresh, glossy finish.

Kitchen Equipment Needed

  • Medium and small mixing bowls
  • 9″x5″ bread pan
  • Wire rack
  • Toothpick for testing doneness

Leftover Storage

Store any remaining Strawberry Bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze slices for a future treat.

Pairing Suggestions

  • Morning Bliss: Enjoy a slice with your morning coffee or tea for a delightful start to your day.
  • Dessert Upgrade: Elevate dessert by serving warm slices with a scoop of vanilla ice cream.

Frequently Asked Questions (FAQs)

Q: Can I use other berries in this recipe?
A: Absolutely! Blueberries, raspberries, or a mix of berries can be excellent substitutes or additions.

Q: Can I skip the glaze?
A: While the glaze adds a sweet finish, the bread is delicious on its own. Feel free to omit it if you prefer a less sweet option.

Q: Can I make muffins instead of a loaf?
A: Yes, divide the batter into muffin cups and adjust the baking time accordingly.