Fresh Strawberry Bread Recipe
A moist, flavorful quick bread packed with juicy strawberries and topped with a creamy strawberry glaze. This recipe is perfect for spring and summer and comes together in just 10 minutes.
Ingredients
For the Bread:
- ¾ cup granulated sugar
- ½ cup 2% milk
- ½ cup canola oil or coconut oil
- 1 large egg
- 1 tsp vanilla extract or almond extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cups diced strawberries
- 2 tbsp all-purpose flour for tossing strawberries
For the Glaze:
- 2 cups powdered sugar
- 2 tbsp melted butter
- ⅓ cup finely diced strawberries
- ½ tsp vanilla extract or almond extract
- 1 –2 tbsp heavy cream or milk optional, if needed
Instructions
- Preheat oven to 350ºF. Grease and flour a 9"x5" loaf pan or line with parchment paper.
- In a mixing bowl, whisk together sugar, milk, oil, egg, and vanilla.
- In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the wet and stir until just combined.
- Toss diced strawberries in 2 tablespoons of flour and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar, melted butter, strawberries, and vanilla until smooth. Add milk/cream only if needed.
- Once the bread is fully cooled, spread glaze on top. Slice and serve.
Notes
- Do not overmix the batter—mix just until combined for best texture.
- You can use 2½ cups of strawberries for extra fruitiness, but the bread will be extra moist.
- For a lower calorie option, use half the glaze or drizzle lightly.
- Store in an airtight container in the fridge for up to 3 days.
- Recipe can be made into 12 muffins. Bake at 350ºF for 20 minutes.