Strawberry Bread

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Do you have some fresh strawberries from your garden? Fresh strawberry bread with a melt-in-your-mouth strawberry glaze is a must-try. This quick bread recipe takes about 10 minutes to make. You’ll adore our cherry bread if you like fruit bread.


To make the bread:
3/4 cup sugar, granulated
1/2 gallon of milk
half a cup of oil
a single huge egg
1 tsp almond extract or 1 tsp vanilla extract
2 cups flour (all-purpose)
2 tsp baking powder (optional) (see notes)
salt (1/4 teaspoon)
2 cups strawberries, chopped
2 tblsp flour (all-purpose)

To make the glaze:
2 c. sugar (powdered)
2 tblsp. butter, melted
1/3 cup strawberries, finely diced
1 tsp almond extract or 1/2 tsp vanilla extract
1-2 tbsp heavy cream (or milk)** (optional)


Preheat oven to 350 degrees Fahrenheit.

Combine the sugar, milk, oil, egg, and vanilla in a medium mixing bowl. Combine the flour, baking powder, and salt in a separate basin. Combine the dry and wet ingredients in a mixing bowl and whisk until just incorporated.

Toss the strawberries with the 2 tablespoons of flour in a small mixing dish to coat them. Gently fold the floured strawberries into the batter.

Fill a greased 9″x5″ bread pan halfway with the bread batter. Preheat oven to 350°F and bake for 50-55 minutes. In the center of the bread, a toothpick inserted should come out clean. Allow the bread to cool for 10 minutes before transferring it to a wire rack to finish cooling.

Combine the powdered sugar, melted butter, chopped strawberries, and extract in a small mixing dish. Mix until it’s completely smooth.

Spread the glaze on top of the bread once it has cooled. Cut into slices and serve.

*For an extra burst of flavor, I typically add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients). This is especially true if I’m not going to glaze the top. When you add the strawberry glaze to the bread, it gives it the greatest taste!

*To the batter, we’ve added up to 2 1/2 cups sliced strawberries. When you use roughly 2 cups of bread, it sticks together with the best.

**We prefer the strawberry bread just as it is, but if you want it to rise more, reduce the baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. This will alter the texture slightly, although some people prefer it.

**We didn’t use any milk or cream to make the glaze spreadable, but the juiciness of your strawberries may affect this. The glaze will be thick and appear to be sticking together, but if you keep mixing, it will turn into a beautiful creamy pink ice, as shown below. If it doesn’t, add 1 tablespoon of milk or heavy cream at a time until it does. Because the sugar draws out the juices from the strawberries, the glaze will soften as it sets. When adding milk, keep this in mind, and don’t overdo it!

***Many individuals find that half of a glaze recipe is sufficient. If you don’t want as much glaze, cut the ingredients in half.

****Calories are based on cutting the bread into 10 pieces (and using all of the icings), with 1 serving equaling 1 slice of bread. The calories provided are only an estimate because different brands of products have varying nutritional information.

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