I packed real strawberries into both the batter and the glossy glaze for my Strawberry Loaf With Glaze, a fuss-free quick bread made from simple pantry staples that doesn’t need yeast.
I never planned to get so hooked on a quick loaf, but this Strawberry Loaf With Glaze kept pulling me back. Real chopped fresh strawberries show up in the bread and a bright powdered sugar for glaze makes each slice dangerously good.
I like that it’s not fussy, yet somehow it looks like you spent ages on it, and yeah the top cracks in the best way. I mess up sometimes when I try new things, and this one forgives you, still it surprises me with bursts of fruit in the crumb and that sweet hit that makes you want another slice.
Ingredients
- All purpose flour: gives structure, mostly carbohydrates and some protein, can be heavy if overmixed
- Granulated sugar: adds sweetness, simple carbs, keeps crumb tender but it’s empty calories
- Fresh strawberries: bring bright fruity flavor, vitamin C and fiber, bursts of natural sweetness
- Eggs: bind ingredients, add protein and moisture, helps rise and brown the top
- Vegetable oil: gives tender, moist crumb without flavor, high in calories though
- Vanilla extract: boosts aroma and flavor, tiny amount goes a long way
- Lemon juice or zest: optional bright acid, wakes flavors, cuts sweetness
- Powdered sugar glaze: sweet finish, mostly sugar, adds glossy look and extra sweetness
Ingredient Quantities
- 2 cups (250 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (about 225 g) chopped fresh strawberries or frozen, thawed
- 1 tablespoon lemon juice or 1 teaspoon lemon zest optional
- 1 cup (120 g) powdered sugar for glaze
- 1/3 cup (about 75 g) pureed strawberries for glaze
- butter or non stick spray for the loaf pan
How to Make this
1. Preheat oven to 350F (175C) and grease a 9×5 loaf pan with butter or non stick spray, or line it with parchment for easy removal.
2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.
3. In another bowl whisk 2 large eggs, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) vegetable oil and 1 teaspoon vanilla extract (stir in 1 tablespoon lemon juice or 1 teaspoon lemon zest if using).
4. Pour the wet into the dry and stir gently until just combined, dont overmix or the bread will get tough.
5. Toss 1 1/2 cups (about 225 g) chopped fresh strawberries (or thawed frozen, patted dry) with about 1 tablespoon of the flour from step 2 to keep them from sinking, then fold them into the batter.
6. Pour batter into the prepared loaf pan, smooth the top and bake 50 to 60 minutes at 350F until a toothpick comes out with a few moist crumbs or internal temp reads about 200 to 205F; if the top browns too fast tent lightly with foil after 30 minutes.
7. Let the loaf cool in the pan 10 to 15 minutes, then turn it out onto a wire rack and cool completely before glazing so the glaze doesnt run off.
8. Make the glaze by stirring 1 cup (120 g) powdered sugar with 1/3 cup (about 75 g) pureed strawberries until smooth; if too thin add a bit more powdered sugar, if too thick add a teaspoon or two of milk or extra puree, and add a little lemon if you like brighter flavor.
9. Spoon or drizzle the strawberry glaze over the fully cooled loaf, let it set 10 to 20 minutes, then slice and serve.
Equipment Needed
1. 9×5 loaf pan greased or lined with parchment
2. 2 mixing bowls (one large for dry, one medium for wet)
3. Whisk
4. Measuring cups, spoons and kitchen scale (if you use grams)
5. Rubber spatula or wooden spoon for folding dont overmix
6. Chef knife and cutting board for the strawberries
7. Small blender or food processor or fork and bowl to puree the berries
8. Wire cooling rack and oven mitts
9. Toothpick or instant read thermometer and aluminum foil to tent the loaf if it browns too fast
FAQ
Strawberry Bread Loaf With Strawberry Glaze Recipe Substitutions and Variations
- All purpose flour: swap with whole wheat pastry flour 1:1 for a slightly nuttier, denser loaf; or use a 1-to-1 gluten free baking blend (make sure it contains xanthan gum) for gluten free baking.
- Granulated sugar: brown sugar 1:1 works fine (adds moisture and caramel notes); coconut sugar 1:1 for a less refined option; if using honey or maple syrup, use about 3/4 cup per 1 cup sugar and reduce other liquid by ~3 tablespoons, bake a tad cooler so it doesn’t brown too fast.
- Vegetable oil: melted butter 1:1 gives richer flavor; light olive or avocado oil 1:1 also ok; unsweetened applesauce 1:1 is a low fat swap but makes the crumb a bit denser and moister.
- Eggs: flax “egg” for each egg use 1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes; or 1/4 cup unsweetened applesauce per egg for binding and moisture; commercial egg replacer per package directions also works.
Pro Tips
1) Don’t overmix the batter, stop when it’s just combined and you still see a few streaks of flour. Overworking makes the loaf dense and chewy, so be gentle — a few lumps are ok.
2) If you use frozen berries, thaw them completely and pat them dry, then toss them in a little flour or cornstarch so they don’t all sink to the bottom.
3) Use an instant-read thermometer or a toothpick to test doneness since ovens vary. If the top starts to brown too much, loosely cover with foil partway through baking so the center can finish without burning.
4) Make sure the loaf is totally cool before glazing. If the glaze is too thin, thicken with more powdered sugar, or chill the loaf a bit so the glaze sets nicer. A splash of lemon or a pinch of salt in the glaze really lifts the flavor.
Strawberry Bread Loaf With Strawberry Glaze Recipe
I packed real strawberries into both the batter and the glossy glaze for my Strawberry Loaf With Glaze, a fuss-free quick bread made from simple pantry staples that doesn’t need yeast.
10
servings
353
kcal
Equipment: 1. 9×5 loaf pan greased or lined with parchment
2. 2 mixing bowls (one large for dry, one medium for wet)
3. Whisk
4. Measuring cups, spoons and kitchen scale (if you use grams)
5. Rubber spatula or wooden spoon for folding dont overmix
6. Chef knife and cutting board for the strawberries
7. Small blender or food processor or fork and bowl to puree the berries
8. Wire cooling rack and oven mitts
9. Toothpick or instant read thermometer and aluminum foil to tent the loaf if it browns too fast
Ingredients
-
2 cups (250 g) all purpose flour
-
1 cup (200 g) granulated sugar
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
2 large eggs
-
1/2 cup (120 ml) whole milk
-
1/2 cup (120 ml) vegetable oil
-
1 teaspoon vanilla extract
-
1 1/2 cups (about 225 g) chopped fresh strawberries or frozen, thawed
-
1 tablespoon lemon juice or 1 teaspoon lemon zest optional
-
1 cup (120 g) powdered sugar for glaze
-
1/3 cup (about 75 g) pureed strawberries for glaze
-
butter or non stick spray for the loaf pan
Directions
- Preheat oven to 350F (175C) and grease a 9×5 loaf pan with butter or non stick spray, or line it with parchment for easy removal.
- In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.
- In another bowl whisk 2 large eggs, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) vegetable oil and 1 teaspoon vanilla extract (stir in 1 tablespoon lemon juice or 1 teaspoon lemon zest if using).
- Pour the wet into the dry and stir gently until just combined, dont overmix or the bread will get tough.
- Toss 1 1/2 cups (about 225 g) chopped fresh strawberries (or thawed frozen, patted dry) with about 1 tablespoon of the flour from step 2 to keep them from sinking, then fold them into the batter.
- Pour batter into the prepared loaf pan, smooth the top and bake 50 to 60 minutes at 350F until a toothpick comes out with a few moist crumbs or internal temp reads about 200 to 205F; if the top browns too fast tent lightly with foil after 30 minutes.
- Let the loaf cool in the pan 10 to 15 minutes, then turn it out onto a wire rack and cool completely before glazing so the glaze doesnt run off.
- Make the glaze by stirring 1 cup (120 g) powdered sugar with 1/3 cup (about 75 g) pureed strawberries until smooth; if too thin add a bit more powdered sugar, if too thick add a teaspoon or two of milk or extra puree, and add a little lemon if you like brighter flavor.
- Spoon or drizzle the strawberry glaze over the fully cooled loaf, let it set 10 to 20 minutes, then slice and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 123g
- Total number of serves: 10
- Calories: 353kcal
- Fat: 13.7g
- Saturated Fat: 2.3g
- Trans Fat: 0.02g
- Polyunsaturated: 5g
- Monounsaturated: 5g
- Cholesterol: 38mg
- Sodium: 286mg
- Potassium: 103mg
- Carbohydrates: 54g
- Fiber: 1.3g
- Sugar: 35g
- Protein: 4.4g
- Vitamin A: 57IU
- Vitamin C: 17.6mg
- Calcium: 28mg
- Iron: 0.48mg
