When strawberries are in season, try this quick strawberry bread recipe with a melt in your mouth glaze for the top.
If you are looking for a sweet and really yummy bread recipe to use with fresh strawberries, this is the one. It is so moist and good. I found the secret is to not go over 2 cups of strawberries in this recipe or it will fall apart. Strawberries have too much moisture which can cause a bread recipe to go mushy.
Strawberry season in Central Florida will run for a few months and I am fortunate enough to have several Pick Your Own farms in my area. This one patch was full of huge strawberries this year. Very clean and easy to walk down the isles. I loved hearing all the children having a good time picking strawberries and maybe eating a few as they went. I’m guilty of that too! It took me less than 15 minutes to fill up my bucket.
I will wash, use my handy dandy stem remover, place on a sheet pan covered with paper towels and let dry before storing in freezer bags. Using a stem remover to keep from cutting off too much good strawberry is a must. I hate to waste any of that sweet strawberry. Of course, I kept a bag full for the bread and whatever I enjoy strawberries on.
As with any bread mixture, don’t over mix it. Mix your wet ingredients first and then add the dry ingredients. I actually stir in the strawberries with the dry mixture so they will get coated and not sink to the bottom of the bread before mixing with the wet ingredients. Stir all ingredients just to combine.
Depending on your stove, start watching it at 50 minutes. Check the bread with a dry toothpick to see if it comes out clean. If not, cook for another 5 minutes longer until done. I also use metal loaf pans and that makes a difference in cooking time. This bread can be eaten with or without the glaze.
When making the glaze, depending on how juicy your strawberries will be, you may not have to add any other liquid to make the glaze thinner.
For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 large egg
- 1 tsp vanilla extract or almond extract
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1/4 tsp salt
- 2 cups diced strawberries
- 2 tbsps all-purpose flour
For the Glaze:
- 2 cups powdered sugar
- 2 tbsp melted butter
- 1/3 cup finely diced strawberries
- 1/2 tsp vanilla extract or almond extract
- 1-2 tbsp heavy cream or milk optional
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together the sugar, milk, oil, egg, and vanilla. In a separate bowl, combine the flour, baking powder, and salt. Mix in the strawberries with the dry ingredients and stir to coat them. Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
- Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. Start watching at 50 minutes and use a toothpick inserted in the center of the bread which should come out clean. If it doesn't, cook for 5 more minutes. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth. If the glaze is too thick, add a bit of milk.
- Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
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I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!