Strawberry Bread
User Reviews
5
Strawberry Bread
Description
This Strawberry Bread recipe features a tender crumb created by creaming softened butter and sugar with eggs, then adding light cream and lemon juice for moisture and a slight citrus brightness. The dry ingredients include all-purpose flour, baking powder for leavening, and salt for balance. Fresh strawberries are folded into the batter after being lightly tossed in flour to keep them from sinking to the bottom during baking. Extra reserved strawberries are arranged on top of the batter before baking for visual appeal and extra fruit flavor.
Baked in a greased 8x4-inch metal loaf pan, the bread requires 60 to 70 minutes in a 350°F oven until a toothpick inserted in the center comes out clean. The finished bread is moist with sweet and slightly tangy notes from the berries and lemon juice, complemented by a simple glaze made from powdered sugar and milk that adds a touch of sweetness and a glossy finish.
This bread is ideal for breakfast, brunch, or a snack and pairs well with coffee or tea. Cooling completely before slicing helps maintain its shape and texture. Using a metal pan promotes even baking and browning.
Make sure butter and eggs are at room temperature for better mixing. Avoid overmixing the batter to prevent toughness. Check doneness with a toothpick and remove promptly when clean. The pan may be greased or lined with parchment paper as preferred.
Ingredients
- 1 ½ cups all-purpose flour + 1 tablespoon for dusting strawberries
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- ½ cup butter 1 stick), softened, salted, brand Challenge
- ¼ teaspoon salt
- 2 large egg room temperature
- ½ cup light cream
- 1 tablespoon lemon juice fresh
- 1 ¼ cups strawberry diced, divided, fresh
Glaze
- 2 tablespoons powdered sugar
- 1 teaspoon milk or as needed
Instructions
- Preheat oven to 350°F. Grease an 8x4-inch metal loaf pan.
- In a bowl, combine flour, baking powder, and salt with a whisk. Set aside.
- In a separate medium bowl, cream sugar and butter together. Add eggs, cream, and lemon juice. Mix well to combine.
- Add the dry mixture to the butter mixture and stir just until combined. Do not overmix.
- Set aside 2 tablespoons of strawberries for topping the bread. Toss the remaining strawberries with 1 tablespoon flour. Remove any excess flour and very gently fold them into the batter.
- Spread the batter into the baking pan and top with reserved strawberries.
- Bake for 60-70 minutes or until a toothpick comes out clean. Remove from pan and cool on a wire rack.
Glaze
- Once the bread has cooled, combine the glaze ingredients in a bowl until smooth.
- Drizzle over the top of the bread and let set.
Notes
- Use room temperature butter and eggs to ensure smooth mixing and proper texture.
- Avoid overmixing the batter to keep the bread tender and prevent it from becoming tough.
- Use a metal baking pan for even heat distribution and best results; the pan can be greased or lined with parchment paper.
- Check doneness with a toothpick inserted in the center; it should come out clean without wet batter.
- Cool the bread completely on a wire rack before slicing to maintain structure and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315 | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 268mg | 11% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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