Introduction

This Best Strawberry Bread with Glaze is super moist, flavorful, and easy to make. Packed with fresh strawberries and topped with a sweet strawberry glaze, it’s a perfect treat for breakfast or dessert. Enjoy the tender crumb and fruity sweetness in every bite.

Best Strawberry Bread with Glaze (Super Moist & Easy) Recipe - Recipe Image

Ingredients

2½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup sugar
½ cup milk
½ cup oil
1 large egg
1 tsp vanilla extract
2 cups fresh strawberries, diced
2 tbsp all-purpose flour (for coating strawberries)
1 cup powdered sugar
1 tbsp melted butter
½ tsp vanilla extract (for glaze)
⅓ cup chopped fresh strawberries (for glaze)
1–2 tbsp heavy cream (optional, for glaze consistency)

Instructions

Step 1: In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together and set aside.
Step 2: In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla extract until the mixture is smooth.
Step 3: Add half of the dry ingredients to the wet mixture and whisk lightly to combine.
Step 4: Add the remaining dry ingredients and gently fold them in with a spatula. Avoid overmixing to keep the bread tender.
Step 5: Dice 2 cups of fresh strawberries into small pieces. Toss them with 2 tablespoons of flour to coat them lightly.
Step 6: Fold the coated strawberries gently into the batter until evenly distributed.
Step 7: Grease a 9×5-inch loaf pan and pour the thick batter into it.
Step 8: Bake at 350°F (180°C) for 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes.
Step 9: To make the glaze, mix powdered sugar, melted butter, vanilla extract, and chopped fresh strawberries. Add 1 to 2 tablespoons of heavy cream if needed to achieve a drizzling consistency. Let the glaze cool.
Step 10: Once the bread is completely cooled, drizzle the glaze over the top. Allow it to set before slicing and serving.

Tips & Variations

Coating the strawberries with flour helps prevent them from sinking to the bottom of the bread.
Use fresh, ripe strawberries for the best flavor and moisture.
For a nuttier twist, add ½ cup of chopped nuts like walnuts or pecans to the batter.
If fresh strawberries aren’t available, frozen strawberries can be used but thaw and drain excess moisture first.

Storage

Store the strawberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving. Glazing is best added fresh but can be stored separately in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but it’s best to thaw and drain them well to avoid extra moisture in the batter, which can make the bread soggy.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs. The bread should also be golden brown on top.

Best Strawberry Bread with Glaze (Super Moist & Easy) Recipe

Print Recipe

★★★★★

5 from 109 reviews

Enjoy this Best Strawberry Bread with Glaze recipe that’s super moist, easy to make, and perfect for breakfast or dessert. Featuring fresh diced strawberries folded into a tender, flavorful loaf and topped with a sweet strawberry glaze, this bread is a delightful treat for strawberry lovers and bakers of all skill levels.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp all-purpose flour (for coating strawberries)

Wet Ingredients

¾ cup sugar
½ cup milk
½ cup oil
1 large egg
1 tsp vanilla extract
2 cups fresh strawberries, diced

Strawberry Glaze

1 cup powdered sugar
1 tbsp melted butter
½ tsp vanilla extract
⅓ cup chopped fresh strawberries
1–2 tbsp heavy cream (optional, for consistency)

Instructions

Mix the Dry Ingredients: In a medium bowl, combine 2½ cups all-purpose flour, baking powder, baking soda, and salt. Whisk well and set aside to prepare the wet ingredients.
Prepare the Wet Ingredients: In a large bowl, whisk together sugar, milk, oil, egg, and vanilla extract until the mixture is smooth and well combined.
Combine Wet & Dry Mixtures: Add half of the dry ingredients to the wet ingredients and whisk lightly. Then add the remaining dry ingredients and fold gently with a spatula to avoid overmixing, ensuring a tender bread texture.
Prepare the Strawberries: Dice 2 cups of fresh strawberries into small pieces, sprinkle with 2 tablespoons of flour, and toss gently to coat. This prevents the strawberries from sinking in the batter.
Incorporate Strawberries into Batter: Fold the coated strawberries gently into the batter until evenly distributed, taking care not to overmix.
Bake the Bread: Grease a 9×5-inch loaf pan thoroughly. Pour the thick strawberry batter into the pan, leveling the top. Bake in a preheated oven at 350°F (180°C) for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before removing it.
Make the Strawberry Glaze: In a small bowl, mix powdered sugar, melted butter, vanilla extract, and finely chopped strawberries. If the glaze is too thick, add 1 to 2 tablespoons of heavy cream to adjust the consistency. Allow the glaze to cool slightly before using.
Glaze the Bread: Once the bread is completely cooled, drizzle the strawberry glaze evenly over the top. Let it set for a few minutes before slicing and serving.

Notes

Use fresh ripe strawberries for the best flavor and texture.
Do not overmix the batter to keep the bread moist and tender.
Coating strawberries in flour prevents them from sinking to the bottom of the loaf.
Adjust heavy cream in the glaze for desired consistency—add gradually.
Store leftover bread wrapped tightly at room temperature for 2-3 days or refrigerate for up to a week.
For a dairy-free option, substitute milk and butter with plant-based alternatives.

Keywords: strawberry bread, strawberry glaze, quick bread, moist bread, fruit bread, easy baking, dessert bread