"This is one of my favorite quick bread recipes to make in spring or summertime. This bread makes it hard to stop at one slice because it's just so damn good."
This easy bread is a delicious baked treat made with fresh strawberries. It is a sweet and moist bread that can be enjoyed for breakfast or as a snack. This is the delicious outcome of when you go strawberrie picking for the first time in your life, and you loose track of time enjoying feeling like a kid again... You fill to many buckets of strawberries, knowing damn well you can only eat so many... So what is one to do with all the left overs? You make Straberry Bread! And... Strawberry Shortcake, Strawberry Cookies, Strawberry Cake, Strawberry Parfaits, and Strawberry Oatmeal... Ok ok you get the point... I could go on forever. I am starting to sound like Bubba from Forest Gump! When you know... You Know! 🤭
Strawberry Bread
Servings – 8 Prep Time – 10 Minutes Cook Time – 1 Hour
Ingredients:
Bread
3/4 cup granulated sugar
1 egg
1/3 teaspoon salt
2 teaspoon vanilla extract
1 stick butter or margarine, melted
1 teaspoon lemon zest
3/4 cup milk
1/3 teaspoon cinnamon
2 cups flour
2 teaspoon baking powder
2 cups strawberries, chopped
1/2 cup walnuts, pecans, pistachios, chopped - optional
Coarse sanding sugar, for garnish topping - optional I used pink to add some color
Powdered sugar for garnish, optional
Strawberry glaze - optional
1/3 cup strawberries
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoon milk
Directions:
Preheat the oven to 350 degrees and prepare a 9 by 5-inch loaf pan with parchment paper.
Into a large mixing bowl, add the melted butter or margarine, egg, lemon zest, granulated sugar, milk, and vanilla extract and mix with a whisk until well combined.
Add the flour, salt, baking powder, and cinnamon and mix until almost combined.
Add the chopped strawberries and mix until just combined and there are no lumps of flour visible. Do not over-mix this - it will bleed your berries!... But... if you are going for pink bread... DO IT and get on with your bad self! 🤭
Pour the batter into the prepared loaf pan and spread it with an offset spatula. Top with extra chopped strawberries, or red/pink colored coarse sugar if you would like. You can see in my pictured below I have made this a few times adding the sugar, leaving it plain and also adding a few chopped strawberries.
Bake in a 350 degree oven for about an hour-depending on the oven or until a toothpick inserted into the cake comes out clean.
Let the bread cool to room temperature before you add the optional glaze.
Strawberry glaze
In a medium-sized mixing bowl, add the powdered sugar, chopped strawberries, vanilla extract, and milk. Mix with a spoon or a mini whisk until the mixture is smooth and silky.
Add more powdered sugar if your mixture is too watery until you get your liked texture.
Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Notes: (You can use these basic notes on any baking recipe.)
Use room temperature ingredients - It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture bakes perfectly. You don’t want to place cold batter into the oven - it will shock the ingredients.
Sweet strawberry glaze - if your strawberries are extra juicy, you may need to add more powdered sugar to thicken up the glaze until you reach the right consistency. This is normal.
Let the loaf cool completely before you top it with the glaze - to prevent it from melting everywhere. You will end up with a pool of sweet goo... 🤭
Avoid peeking! - opening the oven door to check if the bread is ready. This can cause the bread to sink in the middle... oh and don't bounce around the oven as it bakes... I have had deflated cake and loaves in the past! This was instilled in me when I was a child.
Don’t over-mix the batter - you don’t want to develop the gluten in the flour. This step ensures you have moist bread and not dense and dry bread.
Use fresh ingredients! It is important that you check if your baking powder is active and isn't expired. This can make or break how your bread rises.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Be patient! I know it’s extremely tempting to eat this bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be firmer and won’t crumble up and fall apart.
Nutrition:
Calories: 347 | Carbohydrates: 71g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 221mg | Potassium: 146mg | Fiber: 2g | Sugar: 22g | Vitamin A: 75 | Vitamin C: 25mg | Calcium: 105mg | Iron: 2mg
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.
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