If you’re lucky enough to have fresh garden strawberries on hand, this delightful Strawberry Bread is the perfect way to use them! Packed with juicy berries and finished with a rich, pink strawberry glaze, this quick bread comes together in just 10 minutes of prep time. It’s soft, moist, and bursting with real strawberry flavor—like summer in every bite.
Whether you’re baking for brunch, dessert, or an afternoon snack, this bread will be a hit. And if you love fruity baked goods, don’t forget to check out our Cherry Bread recipe too!
đź“ť Ingredients
For the Bread:
-
Âľ cup granulated sugar
-
½ cup 2% milk
-
½ cup canola oil (or coconut oil for a hint of tropical flavor)
-
1 large egg
-
1 teaspoon vanilla extract or almond extract (your choice!)
-
2 cups all-purpose flour
-
2 teaspoons baking powder**
-
½ teaspoon salt
-
2 cups fresh strawberries, diced
-
2 tablespoons all-purpose flour (for tossing strawberries)
For the Strawberry Glaze:
-
2 cups powdered sugar
-
2 tablespoons melted butter
-
â…“ cup finely diced strawberries
-
½ teaspoon vanilla or almond extract
-
1–2 tablespoons heavy cream or milk (if needed)
👩‍🍳 Instructions
1. Preheat & Prep:
Preheat your oven to 350ÂşF (175ÂşC). Lightly grease a 9Ă—5-inch loaf pan or line it with parchment paper for easy removal.
2. Make the Batter:
In a large mixing bowl, whisk together the sugar, milk, oil, egg, and vanilla or almond extract until well blended.
In a separate bowl, stir together the 2 cups flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—the batter should be thick but smooth.
3. Prepare the Strawberries:
In a small bowl, toss the diced strawberries with 2 tablespoons of flour. This helps prevent them from sinking to the bottom during baking. Gently fold the floured strawberries into the batter using a spatula.
4. Bake:
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Please Head On keep on Reading (>)
