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Easy Strawberry Bread

Glazed Strawberry Bread served as a finished dish.
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This is super moist and tender strawberry bread, filled to the brim with fresh summer berries. I usually make the quick bread with melted coconut oil, but a neutral oil like vegetable oil works too. Drizzle the cooled bread with creamy vanilla icing.

Ingredients

Scale
  • 2 cups ( 250g ) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 3/4 cup ( 150g ) granulated sugar
  • 1/4 cup ( 50g ) packed brown sugar
  • 3/4 cup (180ml) buttermilk, at room temperature*
  • 1/3 cup (80ml) vegetable oil or melted coconut oil
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1 and 1/2 cups ( 230g ) chopped fresh strawberries, tossed in 1 Tablespoon of flour
  • 1/2 cup ( 60g ) confectioners’ sugar, sifted
  • 1 Tablespoon (15ml) heavy cream or milk
  • 1/4 teaspoon pure vanilla extract or vanilla bean paste

Instructions

  1. Preheat oven to 350°F (177°C). Grease an 8.5×4.5-inch loaf pan like this one or this one with nonstick spray. Set aside.
  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
  3. In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the oil and vanilla.
  4. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Avoid over-mixing. Gently fold in the strawberries. Pour/spoon batter into prepared loaf pan.
  5. Bake for 55–70 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. All ovens vary, so begin checking every 5 minutes around the 55-minute mark.
  6. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
  7. Whisk the icing ingredients together. (I usually use heavy cream, which promises a thick icing.) Drizzle over bread before slicing.
  8. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week. Icing seeps into the top of the strawberry bread over time, so expect the tops of the slices to become a little moist.

Notes

Prep time: 15 minutes. Cook time: approximately 1 hour. Total time: 2 hours, including cooling time. Yield: 1 loaf. Freezing Instructions: Freeze the bread without icing for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature if desired, and add icing before serving. Recommended Equipment: 8.5×4.5-inch loaf pan, mixing bowls, whisk, and cooling rack. Recipe Update: The recipe was originally published in 2014 and updated in 2023. The baking powder and baking soda combination improves the crumb, while reducing buttermilk from 1 cup to 3/4 cup prevents the bread from becoming too wet. Loaf Pan Substitution: An 8×4-inch or 8.5×4.5-inch loaf pan is recommended. A 9×5-inch loaf pan can also be used, but the bread will be shorter and flatter. Baking time is approximately the same. Buttermilk Substitute: Add 1 and 1/2 teaspoons white vinegar or lemon juice to a measuring cup, then add enough whole milk to reach 3/4 cup. Stir and let sit for 5 minutes before using. Lower-fat or nondairy milk can be used, but the bread may be less rich and moist. Vanilla Options: Vanilla bean paste provides both extract and vanilla bean seeds. Pure vanilla extract works as a substitute. For extra vanilla flavor, add seeds from 1/4 vanilla bean to the bread batter and another 1/4 vanilla bean to the icing, in addition to the liquid vanilla extract. Strawberries: Fresh strawberries are strongly recommended because frozen or thawed berries may make the bread mushy. If using frozen strawberries, thaw and pat them as dry as possible before tossing with flour. Glazed Strawberry Muffins Variation: Preheat the oven to 425°F (218°C). Prepare a 12-count muffin pan with nonstick spray or cupcake liners. Make the batter as directed and fill each muffin cup to the top. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) without removing the muffins. Continue baking for 14–15 minutes or until a toothpick comes out clean. Top with vanilla glaze. Makes approximately 12 muffins. Storage: Keep covered at room temperature for 2 days or refrigerate for up to 1 week. The icing gradually absorbs into the bread, making the tops of the slices slightly moist.

Find it online: https://recipenly.com/glazed-strawberry-bread/