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.
This was a delicious bread and easy to make. I made the brown sugar topping instead of the glaze. Everyone loved it!
Hi Nancy, thanks so much, so glad everyone enjoyed it. Take care.
can you use cream cheese or yogurt in this any where because I bought yogurt thinking it was in this or the cheese that I found in freezer
Hi Ydelle, if it is plain yogurt then you can substitute it for the milk (one for one), the cream cheese you could make a cream cheese glaze rather then the simple glaze. Hope that helps.
Yes it does thank you
So moist and delicious. My young granddaughters said it was “ABSOLUTELY AMAZING”
Thanks Judy, so glad everyone enjoyed it. Take care.
Hi!
I have my bread in the oven now and just made the glaze. Does it set up and garden at all once on the bread?
Thank you for your wonderful recipes!!
Hi Kimberly, be sure to pour the glaze once the bread is completely cool, I usually make a runnier glaze but if you want it a firmer glaze then you should add a little more icing sugar. Hope that helps, Let me know how it turns out.
I used a bundt pan. Turned out great and saved some of the strawberry juice to put in the glaze and it turned out awesome. Thank you
Thanks Lana, great idea. Take care.
Delicious! For high altitude had to add 1/4 cup of flour more or you can eliminate 1/2 cup strawberries. Without these two adjustments had to cook 15min longer, put foil on to prevent even more browning. Came out wonderful in the end. A keeper
Hi Teresa, thanks so much and thanks for the high altitude info.
Could you use frozen strawberries?
Hi Joyce yes you probably can, just don’t thaw them. Let me know how it goes.
I just made these into muffins. Should I store them in the fridge or on the counter? TY!!
Hi Lori, you can store them at room temperature in an air tight container for a or 2 (no more) more than that and they can be refrigerated for up to a week. You could probably warm them to room temperature in the micro.
Made this for a weekend breakfast and it was absolutely delicious. I have tried several of your recipes and they all have been terrific and have impressed everyone. Love the fact that they are all so straight forward and not intimating. Keep them coming!
Hi Barbara, thanks so much, this strawberry bread is one of our favourites too. Have a wonderful Sunday.
Needed a quick recipe for an improtu dinner and this was it! Easy and so moist but not soggy. Everyone raves about the bread. You made me look like a super chef!
Hi Lisa, thanks so much, so glad everyone loved it and you looked like a super chef! Have a great week.
Just made and put in the oven. Is it supposed to be very thick and hard to mix? I hope I didn’t do anything wrong. I’ll keep you posted. Wish me luck.
Hi Maureen, yes it is quite thick. Let me know how it turns out.
I made this today & it is as easy and delicious as described! Thanks so much for a great recipe.
Just one question- how do you keep the glaze so white? Mine darkened a bit from the vanilla & is not as pretty as yours.
Hi Katherine, thanks so much, I think it is the vanilla, vanilla here is a clear colour and I noticed in Canada anyway it has a bit of a yellow tint. But as long as it’s good.:) Have a wonderful Easter.
Strawberries always disappear quickly here as well! Looking forward to trying your bread! Happy Easter!
Thanks so much Michelle, have a great week.
So happy everyone liked it so much!! I will have to try making it as a loaf. I like that idea !
Janet
Hi Janet, they sure did, let me know how you like it as a loaf! 🙂
We can’t keep strawberries in our house very long either. This would be a great little snack during an Easter Egg hunt 🙂
Hi Benny, thanks, sounds good to me. Have a wonderful Easter.