Description
This easy strawberry bread is a moist and flavorful quick bread, featuring fresh chopped strawberries folded into a tender batter and topped with a simple vanilla icing. Perfect for breakfast or a sweet snack, it combines the sweetness of fresh fruit with a soft crumb and a subtle vanilla glaze.
Ingredients
Dry 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 and 1/2 cups (230g) chopped fresh strawberries, tossed in 1 Tablespoon of flour
Wet Ingredients
- 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
Icing
- 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
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease an 8×4-inch loaf pan thoroughly using nonstick spray to ensure easy removal of the bread after baking. Set the pan aside.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed. This ensures a uniform rise and flavor. Set the bowl aside.
- Mix wet ingredients: In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk thoroughly, ensuring no lumps of brown sugar remain. Then whisk in the vegetable or melted coconut oil and vanilla extract or vanilla bean paste until the mixture is smooth and homogenous.
- Incorporate wet into dry: Gradually pour the wet ingredients into the bowl with dry ingredients. Gently whisk the mixture until just combined, taking care not to over-mix to keep the bread tender. Avoid vigorous stirring.
- Fold in strawberries: Delicately fold the floured chopped strawberries into the batter using a spatula, ensuring they’re evenly distributed but without crushing them. This adds fresh bursts of strawberry flavor throughout the bread.
- Transfer to pan and bake: Pour or spoon the batter into the prepared loaf pan, smoothing the top lightly. Bake in the preheated oven for 55–70 minutes. To prevent over-browning, loosely cover the top with aluminum foil halfway through the baking time. Check doneness around 55 minutes by inserting a toothpick into the center—the bread is done when it comes out clean or with a few moist crumbs.
- Cool the bread: Remove the loaf from the oven and set the pan on a wire rack. Allow it to cool for 1 hour in the pan to set. Then, carefully remove the bread from the pan and place it directly on the rack to cool completely before icing.
- Prepare the icing: Whisk together confectioners’ sugar, heavy cream or milk, and vanilla extract or vanilla bean paste until smooth and slightly thickened. This glaze adds a sweet finishing touch to the bread.
- Glaze the bread: Drizzle the prepared icing gently over the top of the cooled strawberry bread. Allow icing to set slightly before slicing.
- Store appropriately: Cover the bread and store at room temperature for up to 2 days or in the refrigerator for up to 1 week. Note that the icing will seep into the top of the bread over time, making the tops of the slices a bit moist.
Notes
- Make sure strawberries are gently tossed in flour before folding into the batter to prevent them from sinking to the bottom.
- Avoid over-mixing the batter to keep the bread tender and light.
- Use either vegetable oil or melted coconut oil as per preference or availability.
- Covering the bread with foil halfway through baking prevents excessive browning on top.
- Allow bread to cool completely before icing to prevent the glaze from melting off.
- Store bread covered to maintain freshness and prevent it from drying out.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
