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