There’s something downright magical about a fresh-baked loaf that melds the sweet juiciness of strawberries with a tender crumb and a luscious glaze. This Strawberry Bread with Vanilla Glaze Recipe is the perfect way to brighten your day and treat yourself to a delightful homemade dessert or breakfast. It’s simple to make, irresistibly flavorful, and comes with a velvety vanilla glaze that just takes it over the top.
Why You Should Make This Recipe
Bright, fresh flavors: The strawberries pack a juicy burst in every bite, making it feel like you’re indulging in a berry patch treasure.
Super moist texture: Thanks to the combination of oil and milk, this bread stays tender and wonderfully soft.
Simple ingredients: You likely have everything on hand, so it’s a stress-free recipe to whip up any day.
Versatile treat: It’s great for breakfast, snack time, or paired with tea or coffee for a cozy break.
Ingredients & Substitutions
This recipe calls for straightforward, pantry-friendly ingredients that each play an important role. From the flour that gives structure, to the fresh strawberries that create flavor and color, every component is essential to achieving the perfect strawberry bread with its moist crumb and lovely crumbly topping.
- All-purpose flour: The base for the bread, providing the structure that holds the loaf together beautifully.
- Baking powder: Helps your strawberry bread rise to that perfect lightness without being dense.
- Granulated sugar: Sweetens the bread just right without overpowering the natural strawberry flavor.
- Whole milk: Adds richness and moisture; you can substitute with almond or oat milk for a dairy-free twist.
- Vegetable oil: Keeps the bread tender and moist; avocado oil or light olive oil would work too.
- Egg: Acts as a binder and adds to the bread’s soft texture.
- Fresh strawberries: The star of the show! Dice them evenly and toss with flour to prevent sinking.
- Powdered sugar and milk for glaze: Whisk up a quick vanilla glaze that beautifully crowns the loaf.
How to Make Strawberry Bread with Vanilla Glaze Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×5 inch loaf pan. This ensures your bread won’t stick and bakes evenly into a perfect golden crust.
Step 2: Combine Dry Ingredients
Mix the all-purpose flour, baking powder, and kosher salt in a medium bowl. This blend forms the backbone of your bread, helping it rise and providing the right texture.
Step 3: Mix Wet Ingredients
In a separate mixing bowl, stir together the granulated sugar, whole milk, vegetable oil, and the egg until everything is well combined and smooth. This mixture infuses the bread with moisture and richness.
Step 4: Combine Wet and Dry, Then Add Strawberries
Gently fold the dry ingredients into the wet, stirring just until mixed. Now here’s a pro tip: toss your diced strawberries in a tablespoon of flour before folding them in; this stops them from sinking to the bottom and keeps the fruit evenly distributed for delicious pockets of flavor.
Step 5: Bake the Bread
Pour the batter into your prepared loaf pan and slide it into the oven. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. You’ll love the way your kitchen fills with a sweet, berry aroma!
Step 6: Cool and Glaze
Let the bread cool in the pan for about 10 to 15 minutes before transferring it to a wire rack to cool completely. While the bread cools, stir together powdered sugar and milk to create your vanilla glaze. Drizzle the glaze generously over the loaf once it’s at room temperature for that final, irresistible touch.
How to Serve Strawberry Bread with Vanilla Glaze Recipe
Garnishes
Enhance your strawberry bread by topping it with fresh strawberry slices or a sprinkling of chopped pistachios for a pleasant crunch. A light dusting of powdered sugar adds a dainty, pretty finish that looks as inviting as it tastes.
Side Dishes
This bread pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For breakfast vibes, try serving it alongside a cup of creamy yogurt or a fresh green salad to balance out the sweetness.
Creative Ways to Present
Slice the bread and create mini finger sandwiches by spreading cream cheese or mascarpone between two slices. Or serve thick slices with a brush of melted butter and a drizzle of honey for a rustic, charming treat that pleases every guest at the table.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover strawberry bread tightly in plastic wrap or store it in an airtight container at room temperature. It should stay fresh and moist for up to 3 days—perfect for enjoying over a few breakfasts or snacks.
Freezing
This Strawberry Bread with Vanilla Glaze Recipe freezes beautifully. Wrap individual slices or the whole loaf (without glaze) in foil and plastic wrap, then freeze for up to 3 months. Thaw at room temperature when you’re ready for a sweet delight.
Reheating
To revive your bread’s fresh-baked texture, warm slices in the toaster oven or microwave for a few seconds. If frozen, allow it to thaw first, then heat and refresh that glaze if desired for a warm, wonderfully fragrant experience.
FAQs
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Can I use frozen strawberries for this bread?
Yes! Just make sure to thaw and drain them well, then toss with the flour as usual before folding into the batter. This prevents extra moisture that could make the bread soggy.
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Can I make the glaze ahead of time?
Absolutely. Prepare the glaze and store it in the refrigerator in an airtight container for up to 3 days. Stir in a tiny bit of milk if it thickens before using.
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What’s the best way to prevent strawberries from sinking?
The key is tossing diced strawberries with a tablespoon of flour before folding them into the batter. This coats the fruit and helps suspend it evenly throughout the loaf.
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Is it okay to substitute oil with butter?
Yes, melted unsalted butter can replace vegetable oil for a richer flavor, but it may change the texture slightly, making it a bit denser.
Final Thoughts
There’s just something so comforting and joyful about this Strawberry Bread with Vanilla Glaze Recipe. Whether you’re baking for yourself, family, or friends, it brings a smile to all who taste it. So, grab those strawberries and get baking—you’re in for a treat that’s as sweet in flavor as it is in memory.
Print
Strawberry Bread with Vanilla Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 1 loaf (approximately 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This homemade Strawberry Bread is a moist and flavorful loaf bursting with fresh diced strawberries, perfect for breakfast or a sweet snack. Topped with a simple powdered sugar glaze, it offers a delightful balance of sweetness and fruity freshness.
Ingredients
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). Grease a 9×5 inch loaf pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
- Combine wet ingredients: In a separate bowl, mix the granulated sugar, whole milk, vegetable oil, and large egg by stirring until smooth.
- Combine wet and dry: Pour the dry ingredients into the wet ingredients and stir gently just until everything is combined to avoid overmixing.
- Prepare strawberries: Toss the diced strawberries in 1 tablespoon of flour to coat them evenly. This helps prevent them from sinking to the bottom during baking.
- Fold in strawberries: Gently fold the floured strawberries into the batter, taking care not to crush them.
- Bake the bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze: Mix the powdered sugar and whole milk together in a small bowl. Adjust the milk quantity to achieve a smooth, pourable consistency.
- Glaze the bread: Once the bread is completely cooled, drizzle the glaze evenly over the top of the loaf. Allow the glaze to set before slicing and serving.
Notes
- Make sure not to overmix the batter to keep the bread light and tender.
- Coating strawberries with flour prevents them from sinking during baking.
- The bread should be completely cooled before glazing to prevent the glaze from melting and sliding off.
- You can substitute vegetable oil with melted butter or another neutral oil if preferred.
- For an extra touch, add a teaspoon of vanilla extract to the wet ingredients.
