Fresh strawberry glazed bread

Strawberry bread celebrates the sweetness of fresh berries in a moist, tender loaf that's perfect for any time of day. This easy quick bread bursts with juicy strawberry pieces throughout and is crowned with a vibrant pink glaze that adds another layer of berry flavor. Simple to prepare with basic ingredients, this recipe transforms ordinary strawberries into an extraordinary treat that's sure to become a seasonal favorite.

I first made this bread after coming home from strawberry picking with way too many berries. My neighbor, who claims she doesn't have a sweet tooth, asked for a second slice and then requested the recipe. There's something magical about how the berries soften and release their flavor throughout the loaf during baking. When my daughter's friends come over for playdates, this is always the snack they request – the pink glaze makes it irresistible to kids and adults alike.

Essential Ingredients

• Fresh Strawberries: Select the ripest, reddest berries for maximum flavor and natural sweetness
• Vegetable Oil: Creates an exceptionally moist texture that stays tender for days after baking
• Whole Milk: Adds richness and tenderness to the crumb while activating the baking powder
• Vanilla Extract: Enhances the berry flavor and adds aromatic depth to the bread
• Powdered Sugar: Forms the base of the glaze, dissolving perfectly for a smooth, sweet topping

Step-by-Step Instructions

Step 1: Prepare your equipment.

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving an overhang on the long sides for easy removal after baking.

Step 2: Mix the wet ingredients.

In a medium bowl, whisk together 1 cup granulated sugar, ½ cup whole milk, ½ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth and well combined. The mixture should appear pale and slightly thickened.

Step 3: Combine the dry ingredients.

In a separate bowl, stir together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt until evenly distributed. This ensures the leavening agents are properly incorporated throughout the batter.

Step 4: Prepare the strawberries.

Hull and dice 1½ cups fresh strawberries into small, roughly ¼-inch pieces. Place them in a small bowl and toss with 2 tablespoons of flour until coated. This crucial step prevents the berries from sinking to the bottom of the loaf while baking.

Step 5: Combine wet and dry mixtures.

Add the flour mixture to the sugar mixture and stir just until combined. Be careful not to overmix – a few small streaks of flour are preferable to overmixing, which can create a tough texture.

Step 6: Fold in the strawberries.

Gently fold the flour-coated strawberries into the batter using a rubber spatula. This gentle action preserves the integrity of the berries and prevents the batter from turning completely pink.

Step 7: Bake the bread.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. If the top begins to brown too quickly, tent loosely with aluminum foil.

Step 8: Cool completely.

Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely. Patience is key here – the bread needs to be fully cooled before adding the glaze.

Step 9: Make the strawberry glaze.

Place ¼ cup diced fresh strawberries in a small bowl and mash with a fork until pureed. Add 1 cup powdered sugar and 1-2 tablespoons milk, stirring until smooth. The glaze should be thick but pourable – adjust with more powdered sugar or milk as needed.

Step 10: Glaze and serve.

Once the bread is completely cool, drizzle or spread the strawberry glaze over the top, allowing it to drip down the sides slightly. Let the glaze set for about 30 minutes before slicing and serving.

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I'm particularly attentive to the size of the strawberry pieces in this recipe. After making this bread dozens of times, I've discovered that smaller, ¼-inch dices work best – large chunks tend to make the bread fall apart when sliced, while pieces that are too small disappear into the batter. My aunt, who's an experienced baker, suggested tossing the diced strawberries with sugar and letting them sit for 15 minutes before folding them in. This draws out some moisture and intensifies their flavor, which I now do whenever the berries aren't at peak sweetness.

Serving and Storage Tips

The beauty of this strawberry bread is how well it keeps. Stored in an airtight container at room temperature, it remains deliciously moist for up to four days. For longer storage, individual slices can be wrapped in plastic wrap and frozen for up to three months. I often make a double batch specifically to freeze – a slice thawed at room temperature makes for a perfect impromptu breakfast or afternoon treat. For an extra special dessert, try warming a slice slightly and topping it with a scoop of vanilla ice cream.

Seasonal Variations

While perfect with fresh strawberries during spring and summer, this versatile recipe adapts beautifully to other seasons. In autumn, I substitute diced apples and add a teaspoon of cinnamon to the batter. Winter holidays call for cranberries with orange zest and a touch of nutmeg. Regardless of the fruit used, the technique remains the same – coat the fruit in flour to prevent sinking, and adjust the glaze to complement the flavors in the bread.

Perfect Pairings

This bread makes a delightful addition to brunch spreads or afternoon tea. I love serving it alongside a creamy yogurt parfait for breakfast or with a cup of Earl Grey tea for an afternoon pick-me-up. For more formal occasions, try slicing it thinly and serving with sweetened mascarpone cheese and fresh berries for an elegant dessert plate that requires minimal effort but delivers maximum impact.

Chef's Helpful Tips

Room temperature ingredients: Allow the egg and milk to come to room temperature before mixing for better incorporation Tester location: Insert your toothpick in several places when checking for doneness, as areas with strawberry pieces will appear moister Glaze consistency: If your glaze is too thin, add more powdered sugar; if too thick, add milk a teaspoon at a time

I discovered this recipe during strawberry season several years ago when looking for creative ways to use our farmers' market haul. What began as a simple quick bread has evolved into one of my signature bakes that friends and family request by name. There's something deeply satisfying about transforming simple ingredients into something so flavorful and pretty. The vibrant color and sweet-tart flavor capture the essence of strawberry season in every slice – even when made with grocery store berries in the middle of winter.