Description

This Best Strawberry Bread recipe is a super moist and easy-to-make quick bread, bursting with fresh strawberries and topped with a luscious strawberry glaze. Perfect for breakfast, dessert, or a sweet snack, this delightful loaf combines tender cake-like crumb with a fruity, sweet finish.

Ingredients

Scale

Bread Ingredients

2½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup sugar
½ cup milk
½ cup oil
1 large egg
1 tsp vanilla extract
2 cups fresh strawberries, diced
2 tbsp all-purpose flour (for coating strawberries)

Glaze Ingredients

1 cup powdered sugar
1 tbsp melted butter
½ tsp vanilla extract
⅓ cup chopped fresh strawberries
1–2 tbsp heavy cream (optional, for consistency)

Instructions

Mix the Dry Ingredients: In a medium bowl, combine 2½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisk these dry ingredients thoroughly and set aside.
Prepare the Wet Ingredients: In a large bowl, whisk together ¾ cup sugar, ½ cup milk, ½ cup oil, 1 large egg, and 1 teaspoon vanilla extract until smooth and well combined.
Combine Wet & Dry Mixtures: Add half of the dry ingredients to the wet mixture and whisk lightly to combine. Then add the remaining dry ingredients and fold gently with a spatula, being careful not to overmix to keep the bread tender.
Prepare the Strawberries: Dice 2 cups of fresh strawberries into small pieces. Toss them with 2 tablespoons of all-purpose flour to coat, which helps prevent the strawberries from sinking to the bottom of the bread during baking. Fold the coated strawberries gently into the batter until evenly distributed.
Bake the Bread: Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan, then pour the thick batter into the prepared pan. Bake for 50–60 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Strawberry Glaze: In a small bowl, mix 1 cup powdered sugar, 1 tablespoon melted butter, ½ teaspoon vanilla extract, and ⅓ cup finely chopped fresh strawberries. Add 1-2 tablespoons of heavy cream if needed to achieve a smooth, pourable consistency. Let the glaze cool slightly before using.
Glaze the Bread: Once the strawberry bread is completely cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving to enjoy the perfect balance of moist bread and sweet strawberry glaze.

Notes

Do not overmix the batter to keep the bread soft and tender.
Coating the strawberries with flour prevents them from sinking to the bottom.
Baking times may vary slightly depending on your oven; start checking at 50 minutes.
The glaze can be adjusted with heavy cream to your preferred consistency.
Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter in the glaze.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: strawberry bread, quick bread, moist strawberry loaf, strawberry glaze, easy strawberry recipe, baked strawberry bread, fruit bread