Description
A tender, bakery-style strawberry bread studded with juicy berries and finished with a bright, sweet glaze—perfect for breakfast or a refreshing dessert.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup chopped fresh strawberries
- 1/2 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 cup chopped strawberries
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
3. In a separate bowl, whisk together the melted butter and eggs until smooth, then stir in the chopped strawberries and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
5. Transfer the batter to the prepared loaf pan and level the top.
6. Bake for 50 to 60 minutes, rotating halfway through, until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. To make the glaze, whisk together the powdered sugar, milk, and reserved chopped strawberries, adding more milk if needed for the desired consistency.
9. Drizzle the glaze over the cooled loaf and let it set before slicing and serving.
Notes
Store the bread at room temperature for up to 2 days if unglazed.
If glazed, refrigerate the loaf for best freshness.
For a thicker glaze, chill it briefly before drizzling.
Weighing the flour is recommended for the most accurate results.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal