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Homemade Strawberry Bread

Homemade strawberry bread loaf fresh out of the oven

A moist and tender quick bread bursting with fresh strawberry flavor, featuring a sweet strawberry glaze. Perfect for breakfast, brunch, or as a sweet snack.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, chopped
  • 1 tablespoon all-purpose flour (for coating strawberries)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  3. In a separate bowl, beat the eggs, then whisk in the vegetable oil, buttermilk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries.
  5. Pour the batter into the prepared loaf pan and spread evenly.
  6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze: While the bread is cooling, mash 4-5 strawberries to make about 2 tablespoons of puree. In a small bowl, whisk together the powdered sugar, strawberry puree, and milk until smooth. Drizzle over the cooled bread.

Notes

  • Do not overmix the batter to avoid a tough bread texture.
  • If you don’t have buttermilk, you can make a substitute by adding 1 1/2 teaspoons of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
  • For best results, toss the diced strawberries in 1 tablespoon of flour before folding them into the batter to prevent sinking.
  • Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition

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