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
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). 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.
