Description
This delightful Strawberry Bread recipe combines tender, moist cake with fresh strawberries, creating a sweet and fruity loaf perfect for breakfast, snack, or dessert. Topped with a simple powdered sugar glaze, it’s a delicious treat that’s easy to make and sure to please.
Ingredients
Scale
Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- ¾ cup granulated sugar
- ½ cup whole milk
- ½ cup vegetable oil
- 1 large egg
- 1 ½ cups diced strawberries
- 1 tbsp all-purpose flour (for dusting strawberries)
Glaze
- 2 tbsp powdered sugar
- 1 tsp whole milk (more if needed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to ensure the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined.
- Mix Wet Ingredients: In a separate mixing bowl, combine the granulated sugar, whole milk, vegetable oil, and large egg. Stir thoroughly until uniformly mixed.
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients and stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Prepare Strawberries: Toss the diced strawberries with 1 tablespoon of all-purpose flour to coat them lightly. This helps to prevent them from sinking to the bottom of the loaf during baking. Gently fold the coated strawberries into the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it carefully onto a wire rack to cool completely at room temperature.
- Make the Glaze: In a small bowl, combine the powdered sugar and whole milk. Stir together until smooth, adding a bit more milk if necessary to reach a pourable consistency.
- Glaze the Bread: Once the bread is fully cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Ensure strawberries are diced evenly for consistent texture throughout the bread.
- Coating strawberries with flour prevents them from sinking to the bottom.
- Do not overmix the batter to keep the bread light and tender.
- Check doneness with a toothpick starting at 50 minutes to avoid overbaking.
- The glaze can be adjusted in thickness by varying the milk amount.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
