Strawberry Bread
A delightful quick bread infused with fresh strawberries, perfect for breakfast, brunch, or as a snack.
Ingredients
For the bread
- 3/4 cup granulated sugar
- 1/2 cup 2% milk Can substitute with any milk of choice
- 1/2 cup canola oil or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract or almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups diced strawberries Fresh strawberries, diced
- 2 tablespoons all-purpose flour For tossing with strawberries
For the glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1/3 cup finely diced strawberries For the glaze
- 1/2 teaspoon vanilla extract or almond extract For the glaze
- 1-2 tablespoons heavy cream or milk Optional, for adjusting glaze consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the granulated sugar, 2% milk, oil, egg, and vanilla or almond extract. Stir until well mixed.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Toss the diced strawberries with 2 tablespoons of all-purpose flour to coat.
- Gently fold the floured strawberries into the batter.
- Pour the batter into a greased 9x5-inch bread pan.
Baking
- Bake for 50-55 minutes, checking for doneness with a toothpick.
- Once baked, let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Glazing
- In a small bowl, whisk together the powdered sugar, melted butter, finely diced strawberries, and vanilla extract. Adjust with heavy cream or milk if necessary.
- Once the bread is cooled completely, spread the glaze generously over the top.
Serving
- Slice the bread into generous pieces and enjoy.
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Notes
Store in an airtight container. Can be refrigerated for up to 3 days or frozen for up to 3 months.