Strawberry Bread
User Reviews
4.8
Strawberry Bread
Description
This loaf features a sweet, soft crumb highlighted by fresh strawberry pieces that add bursts of fruitiness. The batter includes sugar, milk, vegetable oil, egg, and vanilla extract combined with flour, baking powder, and salt. After gently folding floured diced strawberries into the batter, it bakes about an hour until a skewer comes out clean.
The glaze is a simple mix of mashed fresh strawberries, powdered sugar, and milk spooned over the cooled bread and left to set, imparting sweetness and a glossy finish. The bread is great for breakfast or snacks, offering a fresh strawberry flavor and tender texture.
Key tips include avoiding overmixing the batter to keep the bread light, measuring flour accurately—preferably by weight or fluffing and leveling when using cups—and not opening the oven early to prevent collapse. Extra strawberries can be reserved for decorative topping. If the glaze is too thin due to strawberry juiciness, adjusting powdered sugar or omitting milk can thicken it. For an alternative topping, a cream cheese frosting can be used.
Ingredients
For the Bread:
- ¾ cup granulated sugar (150g)
- ½ cup milk 120mL, whole
- ½ cup vegetable oil (120 mL)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour 255g, plus 2 tablespoons
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups strawberries 230g, diced, fresh
For the Glaze:
- 3 tablespoons strawberries diced, fresh
- 1 cup powdered sugar (120g)
- 1 teaspoon milk whole
Instructions
For the Bread:
- Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with baking spray.
- In a medium bowl, whisk together the sugar, milk, oil, egg, and vanilla. In another medium bowl, stir together 2 cups of flour, baking powder, and salt. Add the flour mixture to the sugar mixture and stir until just combined.
- In a small bowl, combine strawberries and 2 tablespoons flour, tossing to coat strawberries. Fold the strawberries into the batter. Pour the batter into the prepared loaf pan.
- Bake for 55 to 60 minutes or until a wooden pick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.
For the Glaze:
- Place the strawberries in a small bowl and mash. Stir in the powdered sugar and milk. Spoon over the cooled bread. Let stand for 30 minutes or until the glaze sets before serving.
Notes
- The glaze consistency may need adjusting depending on strawberry juiciness by increasing powdered sugar or omitting milk.
- Always toss strawberries in flour before folding into batter to prevent sinking.
- Avoid opening the oven door during baking to maintain bread structure.
- Use a scale for flour measurement for best results, or fluff and spoon flour lightly then level if using cups.
- Do not overmix batter to keep the bread tender, avoiding toughness.
- Reserve some strawberries to sprinkle on top of the batter before baking for decoration.
- If you lack strawberries for the glaze, cream cheese frosting is a suitable alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 268mg | 11% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 19mg | 21% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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