Glazed Strawberry Bread.

Super moist strawberry quick bread is mixed together in a snap. Drizzle it with a sweet vanilla glaze and get ready to indulge. This is a new favorite!

Super-moist Glazed Strawberry Bread - bursting with flavor and so simple to make any time of year! Recipe by

How was your weekend? Whatcha do?

Mine started off with a visit from my mom and sisters. We went out to lunch (complete with macarons for dessert) and Sarah asked me to be her matron of honor. She’s so crafty; I keep telling her to start a blog! Her wedding is next June, so I’ll be a matron by then.

Saturday was my first local book signing. I had no idea what to expect since the event wasn’t a typical book signing location. It was a giant conference geared towards women’s interests, health, and hobbies. I had a couple tables right in the front with balloons, signs, piles of cookbooks, jars of sprinkles, and a lot of pink. Are you surprised?

Book Signing WomenFest

I didn’t bake for the event because there is nothing fun about making cookies for 900 people. Maybe for future (smaller!) book signings.

After all the running around, it was nice to have a low key day getting caught up and baking some sweets. I made today’s glazed strawberry bread for breakfast. I had a nice thick slice with a side of fresh fruit and lots of coffee. I took the leftovers to our dog park friends (the humans) and they gobbled it all up in minutes.

Super-moist Glazed Strawberry Bread - bursting with flavor and so simple to make any time of year! Recipe by

Have you ever had strawberry bread before? I’ve only had it a couple of times and have never really been impressed. They have all been so dry, so flavorless, so… dare I say it… boring! With a pound of extra ripe strawberries in the fridge, I had my mind set on creating the ultimate strawberry quick bread.

With a little trial and error, I came up with a super moist, flavorful bread recipe bursting with strawberry and vanilla flavors. I tweaked my tried-and-true cinnamon swirl chocolate chip bread to come up with today’s lavish recipe.

Dry and flavorless strawberry bread is totally a thing of the past.

Super-moist Glazed Strawberry Bread - bursting with flavor and so simple to make any time of year! Recipe by

Here are a few helpful strawberry bread baking tips: (nerd alert)

Imparting moisture in today’s strawberry bread are a few of my very favorite baking ingredients: oil, buttermilk, and brown sugar. I use oil a lot in my cakes and breads. While butter gives unbeatable flavor in recipes, nothing beats the moisture that oil brings. There is so much flavor from the vanilla and strawberries that the flavor of butter would disappear anyway.

Don’t try to substitute the buttermilk with anything! Buttermilk is what makes my Triple Chocolate Cake so darn moist. You absolutely need buttermilk for this quick bread recipe. The lactic acid present is what will allow the baking soda to produce the carbon dioxide. Don’t have buttermilk? Most people don’t typically keep buttermilk in the house. Heck, I don’t! Save yourself a trip to the store and make a DIY version at home.

(I’ll tell ya how to do it in the recipe notes.)

You’ll use both granulated sugar and brown sugar to sweeten today’s bread. Typical strawberry bread recipes don’t call for brown sugar, but I can’t bake a quick bread without it! I simply love its flavor and the mere 1/4 cup of it truly adds a little something extra to the bread – as does the little pinch of cinnamon. Don’t leave that out!

Super-moist Glazed Strawberry Bread - bursting with flavor and so simple to make any time of year! Recipe by

Use bright red ripe strawberries for maximum flavor. Cut them into small pieces so they won’t sink to the bottom of the bread. I also like to toss the strawberry pieces into a little flour to prevent sinkage as well. I don’t suggest using frozen strawberries – I find they turn the bread purple if you aren’t careful when mixing.

The vanilla glaze on top of today’s strawberry bread was an afterthought and yet… one of the best baking decisions I’ve ever made. It soaked down into each slice, making the bread even more tender… and it makes the top of the bread melt in your mouth!

One taste tester said the bread would be just as fabulous without the glaze and perhaps lightly toasted with a light smear of strawberry cream cheese. Sounds right up my alley!

Super-moist Glazed Strawberry Bread - bursting with flavor and so simple to make any time of year! Recipe by

This bread tastes like summer in a loaf pan – but you’ll want to make it year round, I swear. You don’t even need a mixer! And if you have the patience to wait until day 2, you’ll notice the strawberry flavor is intensified. :)


Glazed Strawberry Bread

Super moist strawberry quick bread is mixed together in a snap. Drizzle it with a sweet vanilla glaze and get ready to indulge. This is a new favorite!

Yield: 1 loaf

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes plus cooling



  • 2 cups (250g) all-purpose flour (accurately measured)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, at room temperature*
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 cup (240ml) buttermilk (no substitutions)
  • 1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups fresh strawberries, rinsed, dried, chopped, and tossed in 1 Tablespoon of flour


  • 1 cup (120g) confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons (30ml) heavy cream or milk


Preheat oven to 350F degrees. Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.

Make the bread: In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Set aside. In a medium bowl, whisk the egg, granulated sugar, and brown sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread. Fold in the strawberries.

Bake the bread for 50 minutes to 1 hour. I cover the bread loosely with aluminum foil after 30 minutes to prevent the top from getting too brown. Poke the center of the bread with a toothpick at 50 minutes. If it comes out clean, the bread is done. If it comes out wet, bake longer. Oven times will vary between ovens. My bread took 58 minutes exactly. Allow bread to cool completely in the pan on a wire rack before glazing and slicing. 

Make the glaze: Whisk the confectioners' sugar, vanilla, and cream together until combined and creamy. Drizzle over bread immediately before serving.

Bread stays fresh covered tightly at room temperature for up to 6 days. Bread's flavor and moisture are intensified on day 2. Bread freezes well, up to 2 months.

Additional Notes:

*This bread can be baked as muffins. 16-18 minutes bake time at 350F.

*Room temperature egg is highly suggested for this bread. It will disburse more evenly when mixed. To bring the egg to room temperature quickly, drop into a cup of warm water for 5 minutes.

*Buttermilk is required for this recipe. You can make your own DIY buttermilk at home. Measure 1 Tablespoon of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Add these two similar bread recipes to your must-bake list…

Cinnamon-Swirl Chocolate Chip Bread

Cinnamon-Swirl Chocolate Chip Bread


Orange Glazed Cranberry Bread

Orange Glazed Cranberry Bread


You’re going to crave this bread year round. Enjoy!

Incredibly moist and flavorful Vanilla Glazed Strawberry Bread. It's so simple to make, you'll crave it year round!


153 Responses to “Glazed Strawberry Bread.”

  1. #
    Lisposted April 30, 2014 at 7:57 am

    Meant flour tossed with strawberries….not in bread. :)



  2. #
    Ammieposted April 30, 2014 at 1:18 pm

    Hello there ;)

    I actually came across this recipe on tumblr and I had a quick question before I make it, is this bread very cinammony? I mean, is it very obvious that there’s cinammon in the bread and if so, do you think that could be sorted by adding a bit less?

    Congrats on the book singing by the way!:) x


    • Sallyreplied on April 30th, 2014 at 5:00 pm

      The cinnamon just gives it a little something extra. I don’t taste it much at all. You may leave it out.


      • Melaniereplied on June 6th, 2014 at 7:37 pm

        I made this bread twice. The first time, I couldn’t taste that it was strawberry because of the cinnamon. It was good and moist, but didn’t taste like strawberry. So, I decided to make it without the cinnamon and it was fabbo! It actually tasted like strawberry bread instead of cinnamon bread with strawberries in it. This is a wonderful recipe minus the cinnamon. Great job, Sally!

  3. #
    Avaniposted April 30, 2014 at 10:31 pm

    just made them in muffin form! delicious!!


  4. #
    Lauraposted May 1, 2014 at 6:05 am

    I am so jealous of all these blogs saying “it’s strawberry season!” There is frost on the ground this morning – fresh local strawberries are still a long way away in Nova Scotia! Luckily I had a big box of strawberries from Costco. Made this the other day and it is delicious! I made a mini loaf with some chocolate chips in it too – divine!


  5. #
    Luis Cposted May 4, 2014 at 7:43 pm

    I’m baking this bread now and I’m not sure what’s going on. I have a feeling it has something to do with my oven. Its baking at the correct temperature for the right time but 40 minutes in my bread looks like its about to burn yet its still very wet on the inside.

    Do you have any suggestions on what I can do to possibly even out the baking for the bread? I’ve made other things on your site (Awesome I might add), but for some reason, this doesn’t appear to be turning out like it should.


    • Sallyreplied on May 5th, 2014 at 9:08 am

      Hi Luis! Try lowering the oven temperature to 325, loosely covering with aluminum foil, and baking for up to 1 hour. That should definitely help.


      • Luisreplied on May 5th, 2014 at 10:13 am

        Awesome. Thanks for the reply. I’ll try it next time. Because of your site, I’ve had to start designating Sundays as my baking days. There was a point where I was baking something from your site or altering something from your site with new additions almost every other day.

        It wasn’t good for my diet! lol

  6. #
    Lorraineposted May 4, 2014 at 9:03 pm

    Another winner! I made this today and it came out so moist and delicious. Congrats on your cookbook! In addition to my own copy, I have added it to my list of go to items for bridal shower gifts!


    • Sallyreplied on May 5th, 2014 at 9:06 am

      Thanks Lorraine! I’ve heard from a lot of readers who are doing the same thing with my book – giving it as mother’s day, bridal shower, baby shower, etc gifts. I know I personally love receiving new cookbooks! So happy you enjoyed this bread.


  7. #
    Laurenposted May 8, 2014 at 9:28 pm

    Thank you so much for this recipe! I am a poor college kid so I don’t get too much fresh fruit, so my dad came up this weekend and brought me two quarts of strawberries to munch on. I went on your website looking for a cookie recipe and found this instead, and I’m so glad! I made this two nights ago for my boyfriend and I, and between us and his two roommates the whole loaf was almost gone in the first two hours it was out of the oven. Definitely making this again!


  8. #
    Krissieposted May 9, 2014 at 10:31 am

    OMG!! I made this two days ago. I baked it in two small pans one for a neighbor whos’ husband just passed and the other for my friends and I to taste test. My friends all loved it we ate the entire pan! My neighbor’s grandson emailed me to say thanks for the breakfast and could we have the recipe too! I am making it again today. Thanks for sharing your ideas


  9. #
    dinaposted May 10, 2014 at 10:19 am

    this looks yummy!


  10. #
    Lisaposted May 13, 2014 at 8:37 am

    I never bake with strawberries because I also never liked anything so far. I think they are best raw in desserts or in no bake cakes (in Germany, this is usually how they appear in bakeries- in gelantin on a crust), bit this recipe looks good! I can imagine the glaze turns it something more similar to pastries than to a quick bread. Regarding moisture: When checking out tapioca flour (some baking failures in there), I found its perfect use. A teaspoon per cup flour adds amazing softness to cakes and they don’t dry out so fast. Cheers, Lisa


  11. #
    Jasmine P.posted May 15, 2014 at 7:03 pm

    FIVE STAR RECIPE! TOTALLY RECOMMEND TO EVERYBODY!! I made this today and it was delicious! NICE and MOIST. I couldn’t wait to eat it so I ate it warm and it was delicious. I did no modifications!! I baked it in a 9×5 glass pan and the edges did get brown and nice and crunchy. I also mixed it by hand to ensure a smooth bread. I did what you recommended and covered it for the first 30 minutes of baking and then leave uncovered. but like after my timer rang when the 30 minutes was up, I didn’t set it again so this bread took more than an hour to cook because the toothpick inserted in the middle (in some areas, the top) did not come out clean. But this bread ROSE A LOT! It was like a hill. This recipe is going to stay in my favorites list for a long time. What I love most about this recipe is that even without the strawberries folded into the mix, I know this would come out great! I just wonder what makes it super moist?! Thank you very much :)


  12. #
    Jennaposted May 20, 2014 at 10:22 am

    I made this last night and loved it, It was so moist! I threw in a handful of chopped pecans because I had some in my freezer! I added this recipe to my blog.



    • Sallyreplied on May 20th, 2014 at 11:04 am

      Yours looks great! Thanks Jenna.


  13. #
    Elizabethposted May 26, 2014 at 6:33 pm

    Wondering what the measurement alterations would be if I wanted to use some whole wheat (either the entire loaf or just one cup a-p flour and one cup WW flour). I know the buttermilk would help it rise, as I use buttermilk with my WW pancakes. Any ideas?

    We grow strawberries in our landscaping and are overflowing with them right now, so I’m excited to try this recipe!



    • Sallyreplied on May 26th, 2014 at 6:40 pm

      I fear the bread will be quite dense with WW flour. When testing WW recipes, I usually do 10% WW flour and then increase until I find the right balance.


  14. #
    Kimposted May 29, 2014 at 4:13 pm

    I made this last night (because I make all of my desserts from you!) and it was amazing. I’ve made banana bread in the past, but that was the extent of my quick breads. My husband said this was the best fruit loaf I’ve ever made!!

    I used whole wheat pastry flour exclusively and it was still extremely tender and moist. It wasn’t dense at all! I ended up throwing half a cup of blueberries in with the strawberries because I didn’t have enough strawberries on hand. I made a buttermilk alternative using unsweetened cranberry juice (it’s almost – if not more – sour than lemon juice!) and threw a tablespoon of it into the glaze.

    My picky kids (who love all of your cakes and cookies, but have never been big on breads like this) kept asking for more!


  15. #
    Sarahposted June 6, 2014 at 12:27 pm

    This looks delicious! I’m thinking of making it and serving with homemade ricotta for breakfast. Do you think it’d need any extra vanilla or sugar if I am not going to serve with glaze?


    • Sallyreplied on June 6th, 2014 at 2:13 pm

      No it will still be plenty sweet. Enjoy!


  16. #
    Kimposted June 6, 2014 at 4:58 pm

    I want to make mini bread loaves of the glazed strawberry bread. Would like to use as teacher gifts. What do you recommend for adapting cook time and temp? Thanks! Kim


    • Sallyreplied on June 7th, 2014 at 11:37 am

      I’m unsure; I’ve never baked this bread as mini loaves. The bake time will be significantly less. Great present for the teachers, hope they enjoy. Thanks Kim!


  17. #
    Joannaposted June 11, 2014 at 7:19 pm

    This looks amazing, can’t wait to try it now that it’s strawberry season! I was just wondering if it’s possible to make homemade buttermilk with Lactaid milk to make the recipe lactose free? Or would Lactaid milk not curdle the same?


    • Sallyreplied on June 11th, 2014 at 9:23 pm

      Actually, that should be fine Joanna – I’ve had a reader write in with success using Lactaid as the milk in the DIY buttermilk. Enjoy!


  18. #
    Claire Talbotposted June 16, 2014 at 11:01 am

    I just picked strawberries this morning, and can’t wait to try this! Your chocolate chip cinnamon swirl bread is a new favorite in my house! Thanks for sharing.


  19. #
    Kateposted June 17, 2014 at 10:33 pm

    LOVE LOVE LOVE this bread! made it with all the fresh picked strawberries this week, and cant stop eating it! I did a double batch, and an out of oil, so I substituted 1/2 the oil with applesauce. so moist! definitely a keeper. I have 3 loaves in the freezer already! thank you!


  20. #
    Austriaposted June 26, 2014 at 8:56 am

    Hi Sally,
    I finally got around to making this strawberry bread yesterday. It turned out beautifully!! The smell alone was soooo delicious! The bread came out super moist & super tasty!! I didn’t even bother with the glaze, it doesn’t need it. Definitely a new favorite of mine!! Sadly, it went to my mother-in-law’s, so i’m going to get more strawberries and make another loaf today. My coworkers will love it tomorrow! Thanks for this wonderful recipe!


    • Sallyreplied on June 26th, 2014 at 10:55 am

      I’m glad you made it and enjoy the 2nd loaf you bake today, Austria!


  21. #
    Nellieposted June 29, 2014 at 11:58 am

    Followed the recipe exactly and used coconut oil. It turned out beautifully, boyfriend loved it and so did others in our household. The glaze was nice but the bread was just as delicious without it. This was a great way to take advantage of the $1.50 strawberry sales here in Texas! Thanks for a wonderful recipe, will make again.


  22. #
    Cindy H.posted June 30, 2014 at 11:52 pm

    I made 2 batches last week. I baked one as a loaf and the other as cupcakes. As with all of your recipes I have tried, it was delicious! My husband took the loaf to work and it was a big hit. We kept the cupcakes at home for us and some guests. Everyone loved them.

    My husband and I have lost a lot of weight over the past year so I was afraid to buy your cookbook. I couldn’t resist though and bought it anyway. I calculate Weight Watchers Points Plus values for each of the recipes I bake. It truly is about portion control! We’re enjoying many of your recipes AND maintaining our goal weight.

    Thanks for so many great recipes in one place!


  23. #
    Xenaposted July 4, 2014 at 3:18 am

    This looks divine and I love baking quick breads but I live in the Maldives and we have to do with frozen strawberries!!!!! Please tell me how this work with frozen strawberries …


    • Sallyreplied on July 4th, 2014 at 10:35 am

      I really don’t suggest it. Though chopped frozen strawberries are “fine” – I find they turn the bread purple. Do not thaw if using.


  24. #
    Candaceposted July 10, 2014 at 6:28 pm

    I can’t wait to try this recipe! I was wondering if I could possibly substitute soy (or almond) milk in the glaze? I’m lactose intolerant and try to sub it when I can.


    • Sallyreplied on July 11th, 2014 at 5:34 am

      Either would be fine for the glaze.


  25. #
    Karinposted July 13, 2014 at 10:25 am

    Made it this morning. It’s amazing. Thank you for this recipe and greetings from the Netherlands.


  26. #
    Rebeccaposted July 16, 2014 at 12:09 pm

    Does the glaze harden after it’s dried? I like to slice my bread and wrap them in individual pieces after it’s cooled and just want to make sure the glaze won’t stick to the syran wrap. Thank you!


    • Sallyreplied on July 16th, 2014 at 3:36 pm

      Hi Rebecca – it only slightly sets up. I find it does slightly stick to wrapping. I always glaze before serving. Or just send off to friends without glaze.


  27. #
    Jodiposted July 17, 2014 at 7:20 am

    I made this bread last night, my husband and I agree that it is delish! I can’t wait to give a piece to my kiddos today when they get home from grandmas. Thanks for sharing.


  28. #
    Debbieposted July 23, 2014 at 12:47 pm

    This looks really good. Wondering if you could substitute blueberries for the strawberries.


    • Sallyreplied on July 23rd, 2014 at 1:52 pm



  29. #
    Wendiposted July 27, 2014 at 10:44 pm

    Does this recipe have a non-milk option for in the bread and the glaze? It sounds good but I can’t do milk, nit even lactose free.


    • Sallyreplied on July 28th, 2014 at 5:46 am

      Unfortunately you need buttermilk in this recipe as I explained in the post.


  30. #
    Annaposted August 1, 2014 at 11:54 am…gosh.. Sally!!! Every day when my urge to bake kicks in, it is your website I come to. And it never lets me down :) Made this loaf yesterday in a hurry before work because I saw my whole container of strawberry’s going bad. This bread is so moist and flavorful, and the glaze makes it heaven. Added 1 cup slivered almonds too! My friends and I sucked it down last night. Thanks again for this amazing recipe which im sure will become a staple in my house :) (just like your blueberry muffins!)


    • Sallyreplied on August 1st, 2014 at 4:30 pm

      Thanks Anna! I’m glad you love this bread. I need to try adding some almonds. Great suggestion!


  31. #
    Becposted August 3, 2014 at 3:00 am

    Hi Sally,

    Thanks for sharing this beautiful recipe! I have only had a little bit (saving it for dessert!) and it is delicious – though next time I will remember the foil!


  32. #
    Courtneyposted August 10, 2014 at 6:48 pm

    I just shared this recipe on my “Weekly Round-up” series of top recipe finds! This week was all about strawberries, so I knew this was a must add. Thank you for sharing such a wonderful recipe with us!


  33. #
    Jenniferposted August 16, 2014 at 8:30 pm

    Hi Sally! I love your blog! I had a question. Do you think this would hold up well as a 1/4 sheet cake? It does seem similar to a cake recipe and I have a friend who loves this bread so much that she wants me to make a cake with it. What temp do you suggest baking at for a 9×13 inch pan?


    • Sallyreplied on August 18th, 2014 at 7:55 pm

      Hi Jennifer, there may not be enough batter for a 9×13 pan. Maybe try an 11×7? Same oven temp, but I’m unsure about the bake time for any size pan other than the loaf pan – sorry!


  34. #
    Kaylaposted September 13, 2014 at 10:38 am

    Made this last weekend and it turned out amazing! It’s especially good the next day when a the flavours of the bread soak in. I stayed 100% true to the recipe and I honestly wouldn’t change one thing. The strawberries took about 3 hours to completely dehydrate in the oven, but the wait was worth it!

    Thanks so much for sharing this! 5 stars! :)


  35. #
    Nadiaposted November 26, 2014 at 9:09 am

    Can I use fresh cranberries as a substitute? If so, would I add more sugar or keep the same amount?


  36. #
    Stephanieposted January 25, 2015 at 9:54 pm

    If making this as muffins, can the sky high trick be used? Would the initial temp be 400 reduced to 350 after 5 mins?


    • Sallyreplied on January 26th, 2015 at 10:39 am

      I would begin at 425 for 5 minutes then reduce to 350.


  37. #
    Lathaposted January 27, 2015 at 5:29 pm

    Hi Sally, Made this recipe last weekend and have posted about it as well. Like you have mentioned, it is very moist and very delicious. I enjoy your site and so does my daughter. Thanks for the great recipes.


  38. #
    chris hposted February 7, 2015 at 3:04 pm

    have to make this bread. looks yummy thanks for posting.


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