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
- Preheat the oven to 350 degrees.
- 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.
- Toss diced strawberries in 2 tablespoons of flour to coat them. Gently fold the floured strawberries into the batter.
- 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.
- Allow the bread to cool for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, combine powdered sugar, melted butter, diced strawberries, and extract in a small bowl. Mix until smooth.
- 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.