Easy strawberry bread (one bowl)

Name: Easy strawberry bread (one bowl)
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 1/2 cup buttermilk; 2 large eggs; 2 teaspoons vanilla extract; 1/2 cup melted butter; 1 cup granulated sugar; 2 cups + 2 Tablespoons Flour; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1/4 teaspoon fine sea salt; 11 oz strawberries; 2 tablespoons flour

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
1 loaf
Calories
285 kcal
Course
Dessert
Cuisine
American

Easy strawberry bread (one bowl)

Yael Holden

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

1/2 cup buttermilk 125g
2 large eggs
2 teaspoons vanilla extract
1/2 cup melted butter 115g
1 cup granulated sugar 200g
2 cups + 2 Tablespoons Flour 270g
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon fine sea salt
11 oz strawberries 310g
2 tablespoons flour

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Instructions

Prepare a 9×5 inch loaf pan (23×13 cm) or 10×4.5 inch pan (25.5×11.5cm) by buttering it and lining it with parchment paper.
Preheat the oven to 350°F / 180°C / Gas Mark 4 (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
Add the buttermilk, eggs, vanilla, melted and cooled butter, and sugar into a large bowl.
Mix with an electric mixer or just a whisk until combined.
Hang a fine mesh strainer over the bowl, add the flour (2 cups), baking soda, baking powder, and salt. Stir it briefly with a spoon then sift into the bowl.
Whisk until almost combined.
Wash the strawberries, pat them dry with paper towels, cut off the tops then cut them into small pieces. Toss with 2 tablespoons flour until coated on all sides.
Add 2/3 of the strawberries and all the flour from the bottom of the bowl to the batter. Fold in with a silicone spatula until combined.
Transfer the batter to the loaf pan.
Top with the remaining strawberries.
Bake for 1h 10 mins or until a cake tester (or a wooden skewer) comes out clean (check after 1h). After about 30 minutes, you can cover the cake loosely with a piece of aluminum foil, if it's browning too much. The baking time may vary depending on the oven.
Leave on a cooling rack to cool slightly then cut into slices and serve.
Enjoy!

Notes

You can also use neutral-tasting vegetable oil instead of butter but it tastes so much with butter.
Cake toppings:

If you want it only lightly sweetened, dust it with powdered sugar. You can make strawberry icing (like on the photos): mix 2 tablespoons of strawberry puree with 3/4 cup powdered sugar (12 tablespoons) until combined. The cake with icing is rather on the sweet side but not too sweet.
If you want it only lightly sweetened, dust it with powdered sugar.
You can make strawberry icing (like on the photos): mix 2 tablespoons of strawberry puree with 3/4 cup powdered sugar (12 tablespoons) until combined. The cake with icing is rather on the sweet side but not too sweet.
To correctly measure the flour, you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of flour in my recipes weighs 125g.
Storage: This strawberry bread is best on the day of baking. It will keep for 24 hours at room temperature, covered with plastic foil. You can store it one day longer but in the fridge. It also freezes very well. Wrap it in plastic foil and freeze for up to 3 months. Thaw in the fridge overnight then warm up in the oven or microwave.
Calories = 1 serving (1/10 of the recipe), without the icing. This is only an estimate!