Deliciously Easy Strawberry Bread Recipe

Strawberry Bread with Vanilla Glaze

This glazed strawberry bread tastes like summer in a loaf pan: soft, moist, and packed with juicy berries. It has a cake-like crumb, a sweet vanilla glaze on top, and is perfect for breakfast, snack, or dessert.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 2 hours
Yield: 1 loaf

Ingredients

For the Strawberry Bread

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg, at room temperature
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) packed brown sugar
• ¾ cup (180 ml) buttermilk, at room temperature
• ⅓ cup (80 ml) vegetable oil or melted coconut oil
• 2 teaspoons vanilla extract or vanilla bean paste
• 1½ cups (230 g) chopped fresh strawberries, tossed with 1 tablespoon flour

For the Vanilla Icing

• ½ cup (60 g) confectioners’ sugar, sifted
• 1 tablespoon (15 ml) heavy cream or milk
• ¼ teaspoon vanilla extract or vanilla bean paste

Step-by-Step Instructions

1. Prepare the loaf pan
   Grease an 8×4-inch loaf pan with nonstick spray and set aside. Preheat the oven to 350°F (177°C).
2. Mix the dry ingredients
   In a large bowl whisk together the flour, baking powder, baking soda, and salt until well combined. This helps the leaveners distribute evenly and prevents pockets of baking powder or soda.
3. Mix the wet ingredients
   In a medium bowl whisk the egg, granulated sugar, brown sugar, and buttermilk until smooth and no brown sugar lumps remain. Whisk in the oil and vanilla until fully combined.
4. Combine wet and dry
   Pour the wet mixture into the dry ingredients. Gently whisk or fold just until no dry flour streaks remain. The batter should be thick and creamy. Avoid overmixing so the bread stays tender.
5. Fold in the strawberries
   Toss the chopped fresh strawberries with 1 tablespoon of flour, then gently fold them into the batter. Coating the berries in flour helps keep them suspended in the loaf instead of sinking to the bottom.
6. Fill the pan and bake
   Spoon or pour the batter into the prepared loaf pan, smoothing the top. Bake for 55–70 minutes. About halfway through baking, loosely cover the top with aluminum foil to prevent over-browning. Start checking at 55 minutes: the bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool the bread
   Place the pan on a wire rack and let the bread cool in the pan for about 1 hour. Then carefully remove the loaf from the pan and let it cool completely on the rack.
8. Make the vanilla icing
   In a small bowl whisk together confectioners’ sugar, cream or milk, and vanilla until smooth. For a thicker icing, add a little more sugar; for a thinner drizzle, add a few extra drops of milk or cream.
9. Glaze and serve
   Once the bread is completely cool, drizzle the vanilla icing over the top. Let it set slightly, then slice and serve.

Pro Tips

• Use room-temperature ingredients (egg, buttermilk) to help the batter mix evenly and rise well.
• Fresh strawberries work best; frozen berries release too much moisture and can make the loaf dense and streaked in color.
• Tossing the strawberries in flour is important to keep them from sinking and to help the crumb stay even and tender.
• For a stronger vanilla flavor, use vanilla bean paste or add scraped vanilla bean seeds to the batter and icing.

Storage

• Store the glazed loaf tightly covered at room temperature for up to 2 days.
• For longer storage, refrigerate up to 1 week. The icing will slowly soak into the top, making the slices even more moist.
• For freezing, wrap the cooled, unglazed loaf well and freeze for up to 3 months. Thaw in the refrigerator overnight and glaze before serving.

Nutrition (Estimated per slice, 1 loaf = 10 slices)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice	260	4 g	37 g	11 g	1 g	22 g

Disclaimer: Nutrition facts are estimated using online tools and can vary based on specific ingredients and portion sizes. For precise dietary information, please consult a nutrition professional.

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