Strawberry Bread is a sweet and fruity loaf perfect for breakfast, an afternoon snack, or a quick dessert. Fresh strawberries and a lemon vanilla icing make this loaf a delight for spring and summer. Soft, moist, and bursting with berry flavor, you’re going to love this quick bread recipe!
Strawberry Bread
Strawberry bread is a quick bread that’s both dense and fluffy. More cake like than a traditional bread loaf, this treat is just sweet enough with fresh strawberries and a homemade vanilla lemon glaze. It’s a simple recipe that’s easy to mix together in about 15 minutes. No need to mess with a mixer; it can all be done by hand. Once out of the oven and drizzled with icing, slice it up and serve it with a steaming cup of coffee for breakfast. Have a piece for an afternoon pick me up. Or treat yourself to an after dinner dessert that’s just right!
For more fruity flavored bread loaves, try this fan and family favorite Banana Bread or this Amazing Cranberry Bread!
Can I use frozen strawberries?
You sure can! If fresh strawberries are out of season or if you just happen to already have frozen ones on hand when the baking urge strikes you absolutely can toss those in as a substitution. 1 bag of sliced strawberries should do the trick.
How To Make Strawberry Bread
- Preheat. Preheat your oven to 350°F. Grease a loaf pan or line with parchment paper and set aside.
- Whisk. In a large bowl whisk together the flour, baking powder, and salt.
- Mix. In a separate bowl pour in the milk, sugar, melted butter, lemon juice, and vanilla. Mix together thoroughly.
- Combine. Pour the flour mixture into the milk mixture and mix until combined. Carefully fold in the diced strawberries.
- Bake. Pour the bread batter into the pan and bake for 45-50 minutes. A toothpick inserted in the middle should come out clean when done.
- Whisk. As the bread cools, make the glaze. Whisk together the powdered sugar, lemon juice, and vanilla. Whisk until smooth.
- Glaze. Once the strawberry bread has cooled for about 30 minutes or so, drizzle the glaze over top.
- Serve. Slice and serve for breakfast or dessert and enjoy!
Storing Strawberry Bread
Leftover bread can be stored in an airtight container right on the kitchen counter for 5 days. Great for breakfast all week!
You can also freeze the strawberry bread for 2 months. Just thaw in the refrigerator and enjoy. I recommend freezing without the glaze and making the glaze when you want to serve the bread. It’s best to store the bread as individual slices (not the whole loaf) so it thaws quickly.
Ingredients Notes for Strawberry Bread
For the Bread:
- Flour – Be sure to sift the flour to avoid clumps.
- Baking Powder – This will allow the bread to rise. Double check the expiration date before using!
- Salt – Just a pinch to enhance the other flavors.
- Milk – I like to use whole milk, especially when baking as it gives a richer flavor. You can substitute 2% or a non dairy option, you may need to adjust for the correct batter consistency.
- Sugar – To make this bread sweet.
- Butter – You’ll want to melt the butter completely, then allow it to cool back down to room temperature before incorporating.
- Lemon Juice – Fresh is best, but you can use the concentrated version.
- Vanilla Extract – This gives the bread a lovely warm flavor.
- Strawberries – Diced into small chunks.
For the Glaze:
- Powdered Sugar – Sift it so it has a smoother consistency.
- Lemon Juice and Vanilla – This simple combo creates the best flavor!
- Optional – If the glaze isn’t as thin as you’d like it, you can add a splash of milk to thin it out. For a thicker glaze, add more powdered sugar.
Enjoy!
~Nichole
Strawberry Bread
Ingredients
- 1 1/2 Cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 Cup Milk
- 1/2 Cup Granulated sugar
- 1/4 Cup Butter melted and cooled to room temperature
- 2 Tbsp Lemon juice
- 1 tsp Vanilla extract
- 1 Cup Fresh strawberries diced
Glaze Ingredients
- 1/2 Cup Powdered sugar
- 1 Tbsp Lemon juice
- 1/2 tsp Vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix the milk, sugar, melted butter, lemon juice, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the diced strawberries.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- While the loaf cools, make the glaze by sifting the powdered sugar in a medium bowl then whisk in the lemon juice and vanilla until smooth.
- Let the loaf cool for 30-45 minutes then drizzle with the glaze, slice, and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
