Description

This Fresh Strawberry Bread recipe is a delightful and easy-to-make sweet bread that requires no mixer. Bursting with fresh strawberry flavors and topped with a delicate strawberry glaze, it’s perfect for breakfast, brunch, or an afternoon treat. The bread is moist, sweet, and packed with tender pieces of strawberries throughout, baked in a simple loaf pan to perfection.

Ingredients

Scale

Bread Batter

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 large egg

Strawberries

1 1/2 cup chopped strawberries
1/4 teaspoon granulated sugar
1 tablespoon all-purpose flour

Strawberry Glaze

1 cup confectioner sugar
3 tablespoons crushed strawberries
1 teaspoon milk

Instructions

Preheat and Prepare Pan: Heat your oven to 350 degrees Fahrenheit. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, ensuring there is extra hanging over the sides to easily lift the bread out after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder thoroughly to combine.
Add Wet Ingredients: Stir in the milk, vegetable oil, vanilla extract, and the egg into the dry ingredients until just combined. Be careful not to overmix, as this can make the bread dense.
Prepare Strawberries: In a small bowl, toss the chopped strawberries with ¼ teaspoon of granulated sugar and 1 tablespoon of all-purpose flour. This helps prevent the strawberries from sinking to the bottom during baking.
Combine Batter and Strawberries: Gently fold the strawberry mixture into the batter, ensuring the pieces remain intact but evenly dispersed.
Bake the Bread: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Bread: Let the bread cool in the pan for 30 minutes, then carefully use the parchment overhang to transfer it onto a serving platter to cool completely.
Make the Glaze: In a small bowl, whisk together the confectioner’s sugar, crushed strawberries, and milk until smooth and pourable.
Glaze and Serve: Drizzle the strawberry glaze evenly over the cooled bread. Slice and serve to enjoy the fresh strawberry flavors.

Notes

Do not overmix the batter to keep the bread light and fluffy.
Tossing strawberries in flour prevents them from sinking to the bottom during baking.
For a more intense strawberry flavor, use ripe, sweet strawberries.
Use parchment paper for easy removal from the pan and less mess.
Store leftover bread in an airtight container at room temperature for up to 3 days.

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

Keywords: Strawberry bread, fresh strawberry loaf, no mixer bread, quick strawberry cake, fruit bread, sweet bread