Strawberry Bread
Homemade Strawberry Bread is the ultimate spring and summer treat! This moist, dense quick bread is soft as can be and speckled with the perfect amount of fresh strawberries. The sweet strawberry glaze really sends it over the top!
Strawberry Bread
Sorry, banana bread – strawberry bread has pretty much taken over my life lately! I’m obsessed with this strawberry quick bread recipe. It’s so soft, dense, moist, and has the best fruity flavor from real strawberries! With all of that being said… I think my very favorite part might just be the sweet, pink strawberry glaze that goes all across the top of the bread.
The beauty of breads like this is that you can enjoy it for breakfast, as a midday snack, or as a late night dessert! There’s never a bad time to enjoy a slice of strawberry bread. It’s the perfect treat year round too, but especially during the summertime when the berries are at their freshest. They’re so juicy, sweet, and perfect for mixing into this quick bread batter.
And when I say this recipe is easy, I mean that. You just have to toss everything into a bowl to create the batter, pour it into a loaf pan, bake, glaze, and dig in. It really could not be more simple! This is a recipe that even your littlest kiddos can help out with. Oh, and you should also know that the small this has while it bakes it better than any candle could ever try to recreate!
How to Make Strawberry Bread
Take a sneak peek at how easy this quick strawberry bread recipe is! For more details about the entire step by step process, just scroll down to the recipe card at the bottom of the page.
- Mix the wet ingredients. Beat the sugar and butter together with an electric mixer until fluffy. Then, beat in the banana, milk, yogurt and eggs until combined.
- Mix the dry ingredients. Whisk together the flour, baking soda and salt.
- Make the bread batter. Slowly add the dry ingredients to the wet mixture and beat just until blended. Try not to over-mix.
- Bake. Pour the batter into a loaf pan and bake at 350°F for about 1 hour.
- Cool and glaze. Once the bread has cooled off completely on a wire rack, glaze it! Make the glaze by simply combining strawberry puree, powdered sugar and heavy cream in a bowl.
Tips for the Best Strawberry Bread
Get the very best glazed strawberry bread with these easy tips and tricks:
- Check your baking soda – Did you know that baking soda is only potent within 6 months after opening the container? After that, it’s expired and doesn’t work as well.
- Spoon the flour – Don’t dig your measuring cup into the bag of flour. Instead, spoon the flour into the cup. That’s how you avoid packed flour.
- Don’t over-mix the batter – Once the batter is smooth, you’re good to go! If you mix it too much, you could ruin the texture of the bread.
How to Store and Freeze Strawberry Bread
Keep this bread either in slices or as a whole loaf in an airtight container at room temperature for up to 3 days.
You can also choose to freeze the bread if you wish! Just freeze it without the glaze in an airtight container for up to 3 months. I recommend freezing individual slices that are separated by a small square of parchment paper. That way, you can grab a slice from the freezer and let it defrost quickly on your countertop. A whole loaf will take much longer to warm back up.
Bake all of my favorite bread recipes!
For more easy baking ideas, follow us on Instagram and Facebook!
Get the Recipe: Strawberry Bread Recipe
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup butter, softened
- 2 1/2 cups roughly chopped Strawberries
- 1/4 cup 2% milk
- 1/4 cup plain fat free Greek yogurt
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
For the Glaze
- 1/4 cup pureed fresh strawberries
- 1 1/2 cups powdered sugar
- 1/2 teaspoon heavy cream
Equipment
- 1 loaf pan
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add 1/2 the strawberries, milk, greek yogurt and eggs mixing until combined.
- In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
- Fold in the remaining strawberries
- Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
- While the bread is cooking, whisk together the pureed berries, sugar and heavy cream.
- Pour the glaze over the bread and allow to sit for 20 minutes.
- Slice and serve.