Fresh Strawberry Bread
Fresh Strawberry Bread, a delicious sweet loaf, quick and easy to make. Perfect as a dessert, snack or even breakfast. Add a simple glaze to fancy it up!
It seems I can’t keep strawberries for more than 10 minutes in my house. My daughters love them. I never even liked strawberries until I was pregnant. And then all I would crave were strawberries.
I was given this recipe from my cousin, yes the same cousin who gave me Coconut Cake and It is actually a Muffin recipe but I decided to make it into a Sweet Bread. And it worked. I served this Fresh Strawberry Quick Bread as a dessert for a get together. I drizzled it with a simple white glaze, and it was pretty well eaten up by the end of the evening.
I think my eldest daughter loved it the most, every time she took a slice she remarked “you know Ma this is really good”!
How to make Strawberry Bread
In a medium bowl cream the butter and sugar, then add the egg and combine. In a medium bowl whisk together the flour, baking powder and salt.
With a wooden spoon add flour mixture alternately with the milk to the creamed mixture in three parts. Then add the vanilla, and mix just until combined, the batter will lumpy. Make sure you don’t over mix or the bread will be tough. Gently fold in the strawberries. Spoon the batter into the loaf pan.
Bake until baked through, check for doneness with a toothpick. Let cool completely before drizzling with a simple glaze.
How to make a simple glaze
In a small bowl mix together until smooth, the icing sugar, vanilla, cream and the milk. It should be quite thick. If you like your glaze very thick then just add more icing sugar. If you prefer you could even just serve it plain or with a dusting of powdered sugar.
How to store Strawberry Bread
Be sure to let the bread cool completely before storing. Be sure to wrap the bread tightly in plastic wrap or foil, then place in an airtight plastic bag or container. The bread can be stored in the fridge for up to a week or in the freezer for up to two to three months.
You can always tell when something is a success in this house, when desserts, whether they are sweet breads, muffins, cakes or pies are constantly sliced and eaten.
When one after the other they drift into the kitchen, pick up the knife, cut a slice and drift back out just to return again in 10 minutes and the cycle continues until there isn’t a crumb left.
Whether you decide to make this Strawberry Quick Bread into a sweet loaf or muffins, glazed or not, I hope you like it too! Enjoy!
Easy Fresh Strawberry Quick Bread
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter softened
- ¾ cup sugar
- 1 large egg (room temperature)
- ½ cup milk (room temperature)
- ½ teaspoon vanilla
- 1½ cups chopped strawberries
TOPPING (optional)
- 3 teaspoons brown sugar
- ½ teaspoon ground cinnamon
SIMPLE GLAZE
- ½ cup powdered / icing sugar
- ½ teaspoon vanilla
- 1 tablespoon milk
- 1 tablespoon cream
Instructions
- Pre-heat oven to 350F (180C ). Grease and flour a 9 inch (24 cm) loaf pan.
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl cream the butter and sugar, approximately 3-4 minutes, add the egg and beat to combine.
- With a wooden spoon add flour mixture alternately with the milk to the creamed mixture in three parts, then add vanilla, mix just until combined, 15-16 stirs, no more. The mixture will be thick and lumpy. Gently fold in the strawberries.
- Spoon batter into the prepared loaf pan, if desired sprinkle with the topping. Bake for approximately 45 – 50 minutes. Let cool completely before drizzling with a simple glaze.
FOR THE TOPPING
- In a small bowl combine the brown sugar and cinnamon.
SIMPLE GLAZE
- In a small bowl mix together until smooth, icing sugar, vanilla, cream and milk should be quite thick. If you want it thicker, add more powdered sugar.
Notes
Nutrition
Update from April 12, 2017.
I halved the ingredients and made four large muffins which worked perfectly. They are delicious and so easy to make. Rosemary’s oven temps and timings in answer to a previous comment about muffins worked perfectly.
I sliced the top off one and spread the bun with strawberry jam and topped with double cream then replaced the ‘lid’Something like a Swedish semla or a British Devonshire split / cream scone
Hi Anne, thanks so much, glad you like the recipe. Adding the jam and double cream sounds amazing! Take care.
Rosemary, I’ve made this fantastic loaf quite a few times but I’m wondering if I could use a Bundt pan if I double the recipe. What do you think?
Hi Dee, thanks glad you like it. I think that would work really well. Let me know how it goes. Take Care!
Been making this great recipe for several years. Without question, the best quick bread of all time!
Hi Dee, thanks so much, glad you like it. Take care and have a great week!
I am astonished ! Maybe it’s because i’m British but I have never made a loaf, cake, muffins or anything else using this method. There seemed to be waaaay too much flour compared with other ingredients. but i went along with it. It wasn’t just thick, the mixture was like a lump of dough, so thick it wouldn’t stick to the strawberries. I was not holding out much hope as i manoeuvred my lump in to the loaf tin. But my goodness ! It is wonderful !! So light and fluffy. I have been trying to work out how to make my banana bread less dense so i will try adapting this with bananas. Thank-you so much for this recipe !
Hi Arlene, thanks so much, so glad you tried it. Muffins are delicious with this method also. Take care!
The recipe made 1 dozen tasty muffins. Sprinkled the top with Swedish Pearl Sugar before baking instead of making the glaze.
Hi Colleen, thanks so much and great idea. Take care.
1/2 cup of milk is 123 grams not 60 grams
Hi Nancy, thanks you’re right, I corrected it.
Havent made this yet but will soon for my grand daughter who loves strawberries! I’ve always had a problem with the taste when making a simple glaze, just has a strange taste! Havent used cream to make it in the past. But what is the cream mentioned in the Simple Glaze Recipe…. Is this Whipping Cream???
Hi Rebekah, yes whipping cream or whole or heavy cream, It has at least 30% fat. Let me know how it goes. I hope they like it. Have a great weekend.
When strawberries are not in season, would frozen strawberries works as well ?
Hi Lucinda, yes they would, be sure to add them frozen. 🙂
When strawberries are not in season, would frozen strawberries works as well? If so, incorporating frozen strawberries water down the batter and not bake as well?
Hi Lucinda, it should work fine as long as the strawberries are still frozen when added.
How would I make these into muffins? Does the recipe change? What temp do I bake them on and for how long? Thank you.
Hi Betty, the recipe won’t change, so just spoon them 3/4 full (or even a little more) into the muffin tin, I would bake them at 400F for about 10 minutes then lower the heat to 350F for another 10-15 minutes, until the toothpick comes out clean or with a few crumbs attached. Let them cool for about 10-15 minutes in the pan before removing. Hope that helps.
Could you use fresh chopped peaches and almond extract in place of the strawberries and vanilla extract?
This looks delicious!
Hi Mary, I’m sure you could and I think it would be really good. Let me know if you make it.
I guess I am missing something, but what kind of flour?
Hi Shannan, all purpose flour, I hope you like it.
Love this recipe!