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Easy Strawberry Bread Recipe

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★★★★★

4.6 from 51 reviews

This Easy Strawberry Bread is a moist and flavorful quick bread packed with fresh strawberries and topped with a simple vanilla icing. Perfect for breakfast, brunch, or a sweet snack, this strawberry loaf combines tender crumb with sweet, fruity bursts, baked to golden perfection in a loaf pan.

Ingredients

Scale

Bread Ingredients

  • 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 flour

Icing Ingredients

  • 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 and prepare pan: Preheat your oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray and set aside to ensure your bread won’t stick.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this aside for later.
  3. Mix wet ingredients: In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk until combined and smooth, making sure there are no lumps from the brown sugar. Then whisk in the vegetable oil and vanilla extract thoroughly.
  4. Combine wet and dry: Slowly pour the wet ingredients into the dry ingredients and gently whisk until just combined without over-mixing, as over-mixing can toughen the bread’s crumb.
  5. Fold in strawberries: Gently fold the chopped strawberries, which have been tossed in flour, into the batter to ensure they are evenly distributed and don’t sink during baking.
  6. Bake the bread: Pour the batter into the prepared loaf pan and bake for 55 to 70 minutes. About halfway through baking, loosely cover the bread with aluminum foil to prevent the top from browning too much. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Begin checking for doneness after 55 minutes.
  7. Cool the bread: Remove the bread from the oven and allow it to cool in the pan on a wire rack for 1 hour. Then remove the bread from the pan and cool completely on the wire rack.
  8. Make the icing: Whisk together the confectioners’ sugar, heavy cream or milk, and vanilla extract until smooth and thick. Drizzle this over the cooled bread before slicing.
  9. Store: Cover the bread and store it at room temperature for up to 2 days or refrigerate for up to 1 week. Note that icing may seep into the top of the slices over time, making them slightly moist.

Notes

  • Using fresh strawberries tossed in flour helps keep them evenly distributed in the bread rather than sinking to the bottom.
  • Covering the bread halfway through baking prevents excessive browning on top while ensuring the inside is fully cooked.
  • This bread can be stored at room temperature for 2 days or refrigerated for up to one week.
  • The icing adds sweetness and moisture; if you prefer less sweetness, you can reduce the sugar in the icing or omit it altogether.
  • Make sure ingredients like eggs and buttermilk are at room temperature for best mixing results.

Keywords: strawberry bread, quick bread, fresh strawberries, vanilla icing, easy bread, baked strawberry loaf, sweet bread

Find it online: https://cookcrisis.com/easy-strawberry-bread-recipe/