Quick breads with fresh fruit are always a crowd-pleaser. And today’s recipe for strawberry bread is no different! With a generous amount of chopped strawberries so you can enjoy them in every bite. And an increased decadence with the addition of a strawberry powdered sugar glaze to fulfill any sweet tooth. Plus it’s so easy to make that even a novice baker can do it.
Tips, Tricks & Suggestions
- Toss the strawberries in flour: This is a tip that applies to any quick bread with fruit added to it. And that’s to simply toss the fruit (strawberries) in a bit of flour before adding them to the batter. The reason we do this is it will help to stabilize them in the batter. And if you don’t you could end up with all of the strawberries sinking to the bottom of the loaf during baking. And nobody wants that.
- Don’t over mix the batter: Another tip that needs to be said with any quick bread is don’t over mix the batter. If you do you could end up with a dense and almost tough loaf of bread. So when you are combining the dry ingredients with the wet ingredients simply mix until it just forms a batter. If you do that you’ll end up with a light and fluffy bread.
- Toothpick test: The last great tip that I want to mention is the toothpick test. You see, every oven is different. Often the temperatures can be way off, and there’s always bound to be a few hot spots. So while it might take 50 minutes to bake something in one oven, it could take 60 or even 70 minutes in another. Luckily the toothpick test is a surefire way to know that any type of baked good is fully cooked. To do it simply poke the center of the bread with a toothpick (or really anything that’s long and skinny). And if it comes out with some batter attached to it then you know that the inside isn’t fully cooked. But if it comes out clean then you can rest assured that the bread is done.
- Storing/freezing: Since we’re using fresh strawberries in both the bread and the glaze, I recommend that you store this bread in your fridge. And I find it’s best if you place it in a container like Tupperware which should allow it to last at least 5 days. You can also freeze the bread if you prefer. And again I find it’s best if you place it in a container that way it doesn’t get smushed. As far as defrosting the bread simply leave it in your fridge overnight, and you should be good!
Variations
- Strawberry muffins: If you’d like to make this bread into little muffins, no problemo. Just pour the batter into muffin tins that are lined with cups (it should make 12 to 14 muffins. And then bake them at the same temperature for 20 to 30 minutes. Just use your best judgment, along with the toothpick test to tell when they’re done.
- Other types of berries: If you want you can swap out some or all of the strawberries with any other type of berry you like. Just make sure you’re using similar amounts and you shouldn’t have any issues.
Other Quick Bread Recipes to Try Out
Strawberry Bread Recipe
Prep time: 10 minutes
Cook time: 60 minutes
Servings: 1 Loaf of bread
Ingredients
For the bread:
2 Cups of all-purpose flour, plus a little more
2 Teaspoons of baking powder
½ Teaspoon of salt
¾ Cup of sugar, either granulated or brown
½ Cup of oil, like vegetable or canola
½ Cup of whole milk
1 Large egg
1 Teaspoon of vanilla extract
2 Cups of strawberries, finely diced
For the optional glaze:
¼ Cup of strawberries, finely diced & roughly mashed with a fork
1 Cup of powdered sugar
¼ Teaspoon of vanilla extract, optional
1 Tablespoon of milk, optional
Instructions
- Preheat your oven to 350℉/177℃
- Make the batter: Get out two large mixing bowls. In one whisk together the flour, baking powder, and salt until combined. In the second whisk together the sugar, oil, milk, egg, and vanilla extract until the sugar has dissolved. Add the dry ingredients from the first bowl to the wet ingredients in the second bowl. Use a wooden spoon to stir these together until it just forms a batter. Make sure that you don’t over mix or else the bread could end up tough.
- Add the strawberries: Place the finely chopped strawberries in another bowl and sprinkle 1 to 2 tablespoons of flour over them. Toss these until the strawberries are lightly coated with a layer of flour. Then add them to your batter and gently fold them in with a spoon.
- Pour this batter into a greased 9×5 loaf pan.
- Bake the bread: Place the bread in your heated oven and let it bake for 50 to 60 minutes depending on how hot your oven runs. If at any point during the baking process, the top of the bread begins to get too brown you can cover it with a sheet of aluminum foil. And you will know that the bread is fully cooked when a toothpick inserted in the middle comes out clean.
- Let it cool: Take the finished strawberry bread out of your oven and let it cool in the loaf pan for at least 10 minutes. Then take it out of the loaf pan and transfer it to a wire rack. Let it cool on the wire rack for at least 1 hour or until it is room temperature.
- Make the glaze (optional): Once the strawberry bread is cooled to room temperature you can make the glaze. Start by adding the mashed strawberries, powdered sugar, and optional vanilla extract to a small bowl. Stir these ingredients together until it forms a thick glaze. If it is too thick for your liking then add a tablespoon or two of milk to thin it out.
- Pour the glaze over the cooled strawberry bread and use a spoon or knife to spread it out. Let the glaze set for at least 30 minutes.
- Slice up the strawberry bread and enjoy!
Strawberry Bread Recipe
Servings: 1 loaf of bread
Ingredients
For the bread:
- 2 Cups of all-purpose flour plus a little more
- 2 Teaspoons of baking powder
- ½ Teaspoon of salt
- ¾ Cup of sugar either granulated or brown
- ½ Cup of oil like vegetable or canola
- ½ Cup of whole milk
- 1 Large egg
- 1 Teaspoon of vanilla extract
- 2 Cups of strawberries finely diced
For the glaze:
- ¼ Cup of strawberries finely diced & roughly mashed with a fork
- 1 Cup of powdered sugar
- ¼ Teaspoon of vanilla extract optional
- 1 Tablespoon of milk optional
Instructions
- Preheat your oven to 350℉/177℃
- Make the batter: Get out two large mixing bowls. In one whisk together the flour, baking powder, and salt until combined. In the second whisk together the sugar, oil, milk, egg, and vanilla extract until the sugar has dissolved. Add the dry ingredients from the first bowl to the wet ingredients in the second bowl. Use a wooden spoon to stir these together until it just forms a batter. Make sure that you don’t over mix or else the bread could end up tough.
- Add the strawberries: Place the finely chopped strawberries in another bowl and sprinkle 1 to 2 tablespoons of flour over them. Toss these until the strawberries are lightly coated with a layer of flour. Then add them to your batter and gently fold them in with a spoon.
- Pour this batter into a greased 9×5 loaf pan.
- Bake the bread: Place the bread in your heated oven and let it bake for 50 to 60 minutes depending on how hot your oven runs. If at any point during the baking process, the top of the bread begins to get too brown you can cover it with a sheet of aluminum foil. And you will know that the bread is fully cooked when a toothpick inserted in the middle comes out clean.
- Let it cool: Take the finished strawberry bread out of your oven and let it cool in the loaf pan for at least 10 minutes. Then take it out of the loaf pan and transfer it to a wire rack. Let it cool on the wire rack for at least 1 hour or until it is room temperature.
- Make the glaze (optional): Once the strawberry bread is cooled to room temperature you can make the glaze. Start by adding the mashed strawberries, powdered sugar, and optional vanilla extract to a small bowl. Stir these ingredients together until it forms a thick glaze. If it is too thick for your liking then add a tablespoon or two of milk to thin it out.
- Pour the glaze over the cooled strawberry bread and use a spoon or knife to spread it out. Let the glaze set for at least 30 minutes.
- Slice up the strawberry bread and enjoy!
