Glazed Strawberry Bread
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Why we love this recipe
Welcome to the most popular new strawberry recipe in my house, this easy glazed strawberry bread!
We are smack in the middle of strawberry season and we are buying/picking/eating strawberries like it’s our job.
Which meant I had to leave the following stern warning on my kitchen counter while the aroma of strawberry bread with fresh strawberries wafted through the house.
And speaking of strawberries, if you want my best tips on buying, storing and prepping those gorgeous local berries, here they are for you!
Back at this strawberry bread: this is a quick bread, meaning that there is no yeast involved. I also used a pretty conservative amount of sugar to let the sweetness of the chopped strawberries shine through.
And it would be just fine as is, but I can’t help overdoing things and so I added a quick light glaze. Hey, I gotta be me.
Glazed or plain, I promise this is the best strawberry bread recipe of your dreams. Get your hands on some fresh strawberries and let’s make it!
Ingredients you need
Ingredient notes and substitutions
- Strawberries: Obviously the fresher the better! During strawberry season, the best place to get them is your local farmer’s market, but your supermarket will have them too. The most reliable way to know they have the best flavor? Give them a quick sniff…they should smell like, well, strawberries!
- Powdered sugar: This is also known as confectioner’s sugar, and is a super finely ground powdery sugar that is perfect for glazes. You can find it in your baking aisle.
- Baking Powder: This is a leavening agent, which means it helps your bread rise and be nice and fluffy. Baking powers have expiration dates – when they expire they are no longer great at making things rise, so check yours before you use it.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Preheat your oven to 350°F and spray a 9 inch loaf pan with cooking spray.
STEP 2: Put the butter and sugar in a bowl and mix until it is nice and fluffy, about 2 minutes. Add the egg and mix until it is fully combined with the butter.
STEP 3: Next, stir together 2 cups of flour, 2 teaspoons of baking powder and ½ teaspoon of salt with a whisk so everything is fully combined.
STEP 4: Mix 1 teaspoon of vanilla with a half cup of milk, and then add the flour mixture and the milk mixture to the butter mixture in a few stages, starting and ending with the flour mixture.
STEP 5: Gently mix the chopped strawberries with two tablespoons of flour, and then fold them into the batter, trying your best to distribute the strawberries evenly through the batter.
STEP 6: Scrape the batter into the loaf pan, smooth out the top, and then pop it in the oven for 45 minutes or until a toothpick stuck into the center comes out clean.
STEP 7: Let it cool for ten minutes or so in the pan, and then transfer to a cooling rack.
STEP 8: If you are adding the glaze, let the bread cool down fully, then mix together the powdered sugar, 1 teaspoon vanilla and 2 tablespoons of milk. I like to do this in a measuring cup because it makes it easier to pour over the bread.
STEP 9: pour it all over the top of the bread, letting some of the glaze drip down the sides. Give the glaze about 15 minutes to set and then serve it up!
PRO TIP: Put some parchment or wax paper under the bread before you pour the glaze on for easier clean-up!
Recipe FAQs
If you are coming across this recipe in the middle of the winter, I totally understand why you might want to make it NOW. And while fresh strawberries are best, you can use frozen ones if you need to…just make sure they are fully thawed and patted dry.
Giving the berries a light flour coating will help them “stick” to the dough…meaning that they won’t all sink to the bottom. You’ll get even strawberry distribution!
In my house, about an hour. But if you manage to hang onto it for longer, it will be good for two to three days – wrap it in plastic wrap and pop it in the fridge.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Oh, and while this easy strawberry bread recipe is perfect with a cup of tea, I can tell you from experience that if you pop some vanilla ice cream on the top of a slice, it’s a fantabulous summer dessert.
Yay, STRAWBERRIES!
Other strawberry recipes we love!
Looking for more fruit-filled recipe ideas? Here is our complete collection of fruit recipes!
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If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Glazed Strawberry Bread
This easy recipe for glazed strawberry bread is a delicious way to show off fresh strawberries! Perfect with a cup of tea.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
- Category: Brunch
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
For The Bread
- 1/4 cup butter, room temperature
- 3/4 cup sugar
- 1 egg
- 2 cups flour, plus two tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups chopped strawberries
For The Glaze
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F and spray a 9 inch loaf pan with cooking spray.
- Put the butter and sugar in a bowl and mix until it is nice and fluffy, about 2 minutes. Add the egg and mix until it is fully combined with the butter.
- Next, stir together 2 cups of flour, 2 teaspoons of baking powder and ½ teaspoon of salt with a whisk so everything is fully combined.
- Mix 1 teaspoon of vanilla with a half cup of milk, and then add the flour mixture and the milk mixture to the butter mixture in a few stages, starting and ending with the flour mixture.
- Gently mix the chopped strawberries with two tablespoons of flour, and then fold them into the batter, trying your best to distribute the strawberries evenly through the batter.
- Scrape the batter into the loaf pan, smooth out the top, and then pop it in the oven for 45 minutes or until a toothpick stuck into the center comes out clean.
- Let it cool for ten minutes or so in the pan, and then transfer to a cooling rack.
- If you are adding the glaze, let the bread cool down fully, then mix together the powdered sugar, 1 teaspoon vanilla and 2 tablespoons of milk. I like to do this in a measuring cup, because you are then going to pour it all over the top of the bread, letting some of the glaze drip down the sides. Give the glaze about 15 minutes to set and then serve it up!
Notes
-
- Strawberries: Obviously the fresher the better! During strawberry season, the best place to get them is your local farmer’s market, but your supermarket will have them too. The most reliable way to know they have the best flavor? Give them a quick sniff…they should smell like, well, strawberries!
-
- Powdered sugar: This is also known as confectioner’s sugar, and is a super finely ground powdery sugar that is perfect for glazes. You can find it in your baking aisle.
-
- Baking Powder: This is a leavening agent, which means it helps your bread rise and be nice and fluffy. Baking powers have expiration dates – when they expire they are no longer great at making things rise, so check yours before you use it.
Can I substitute blueberries
Hi Jay and yes! You absolutely can, and that’s a great variation! ?
This could be breakfast, dessert, it is delicious all the time! Love this recipe and will definitely be making it again!
Hi Abbey and thank you! Strawberry season is my fave. :)