Make this easy strawberry bread using fresh strawberries for a moist loaf perfect for breakfast or a snack. This recipe uses a simple one-bowl method and finishes with a sweet glaze.
Author:kate
Prep Time:15 min
Cook Time:55 min
Total Time:70 min
Yield:1 loaf (about 10 servings) 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh strawberries, diced
1/2 cup powdered sugar (for glaze)
1 tablespoon milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the diced fresh strawberries using a spatula.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
While the bread cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk, a drop at a time, if the glaze is too thick.
Drizzle the sweet glaze over the cooled strawberry bread before slicing and serving.
Notes
For the best flavor and moisture, use ripe, fresh strawberries.
If you prefer a thicker glaze, use less milk. For a thinner glaze, add a few extra drops of milk.
Toasting a slice of this bread with salted butter makes a great breakfast.