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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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. :)

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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

Ingredients:

Bread

  • 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) 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

Glaze

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

Directions:

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.

*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!

   

149 Responses to “Glazed Strawberry Bread.”

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    Sarah@WholeandHeavenlyOvenposted April 27, 2014 at 7:36 pm

    Sally, I love this bread! It looks so soft and moist and perfect for spring with those gorgeous juicy strawberries! Love that beautiful glaze on top. I could so eat a loaf of this bread by myself it looks so good. :D Pinned!

    Reply

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    Caleyposted April 27, 2014 at 7:37 pm

    I love strawberries, but I actually have never had strawberry bread! It sounds like I haven’t been missing much until now and your recipe that fixes the dry, tasteless problems :D This looks delicious, and I LOVE the idea of strawberry cream cheese with it. Congratulations on your book signing! 900 people…I totally don’t blame you for not wanting to make them all cookies ;) I hope you have a signing someday in Colorado :)

    Reply

    • Sallyreplied on April 27th, 2014 at 8:29 pm

      I have to do a signing there – gives me an excuse to visit again after this May, Caley. You’d love this bread – it’s a must try!

      Reply

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    Hayleyposted April 27, 2014 at 8:18 pm

    This looks wonderful! I just picked up some strawberries yesterday so I am definitely making this bread tonight! :)

    Reply

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    Averie @ Averie Cooksposted April 27, 2014 at 8:22 pm

    Ok whew. I was looking thru my about-to-make for May recipes and strawberry bread was on the list. That’s getting scrapped now :) I did just make blueberry bread and berry scones and have berry smoothies so I’m covered anyway. LOL

    Onto this gorgeous bread…I can see that it’s so soft, moist, and the glaze, mmm, glazed soft quickbreads are like heaven on earth! pinned

    And congrats on your big book signing weekend!

    Reply

    • Sallyreplied on April 27th, 2014 at 8:31 pm

      Thanks Averie – it was a fun weekend! I want to try this bread with blueberries next. :)

      Reply

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    Gayle @ Pumpkin 'N Spiceposted April 27, 2014 at 8:51 pm

    Sounds like you had a wonderful weekend! And I am DROOLING over this bread. It looks absolutely delish! Pinned!

    Reply

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    Lisposted April 27, 2014 at 8:58 pm

    This bread looks awesome!! A question, if I were to make this bread ahead or freeze it … Would I wait to glaze it? Baking for a friends luncheon this Friday … This will definitely be on the list!! Looking forward to your book signing in nyc

    Reply

    • Sallyreplied on April 27th, 2014 at 9:05 pm

      Hey Lis! Definitely wait to glaze it. I always glaze breads immediately before serving.

      Reply

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    Dorothy @ Crazy for Crustposted April 27, 2014 at 9:17 pm

    I love this bread, it looks so gorgeous! I NEED quick bread right now so this is not helping my craving. :)

    And requests? I have one. The Roseville, CA Barnes and Noble. LOL :)

    Reply

    • Sallyreplied on April 27th, 2014 at 9:52 pm

      Haha yes, I have to come to that location!

      Reply

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    Andrea | Cooking with a Wallflowerposted April 27, 2014 at 9:34 pm

    Congratulations on your first book signing, Sally!

    I love strawberry anything. This mouthwatering bread is right up my alley and I’m definitely going to have to give it a try some time soon. Thank you so much for sharing.

    Reply

    • Sallyreplied on April 27th, 2014 at 9:52 pm

      Hi Andrea! Let me know if you give it a try.

      Reply

      • Andrea | Cooking with a Wallflowerreplied on May 3rd, 2014 at 6:59 pm

        Hi Sally! I tried the bread and I thought it was absolutely amazing. I don’t think it’ll last that long. =) I’ll have to make another batch soon!

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    Joy Gallagherposted April 27, 2014 at 9:37 pm

    Ummm….I assume you fold the strawberries in after combining the wet and dry ingredients? I read the recipe twice, but didn’t find where you added them. Thanks.

    Reply

    • Sallyreplied on April 27th, 2014 at 9:52 pm

      Thanks Joy – and yes.

      Reply

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    riiaposted April 27, 2014 at 10:03 pm

    hiyaa sally! just found this amazing your blog & delicious recipes. I can’t wait to try them! i actually left earlier a comment in your raspberry choc chip layer cake recipe and this question is about it. the recipe just sounded too perfect and I wanna try it soo bad. the only problem is that my boyfriend has celiac disease and I’d love to bake this to our house warming party. do you know if it’s possible to change the flour to gluten free ones?
    greeting from Finland btw xx

    Reply

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    Tiffanyposted April 27, 2014 at 11:35 pm

    Looks amazing and I just bought a ton of strawberries today! Question: could this be baked as muffins instead?

    Reply

    • Sallyreplied on April 28th, 2014 at 9:32 am

      Definitely! I would say 16-18 minutes bake time for muffins.

      Reply

      • Tiffanyreplied on April 29th, 2014 at 6:08 pm

        I made these as little mini muffins with my daughters yesterday. I love the minis because they are great in lunches. My girls loved them!!! My four year old said they were even better than blueberry muffins, which is high praise coming from her! I used whole wheat flour and they turned out perfectly.

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    Laura (Tutti Dolci)posted April 28, 2014 at 12:10 am

    Such a pretty bread, love the strawberries and glaze!

    Reply

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    Natalie Munroeposted April 28, 2014 at 12:32 am

    Sounds like you had a fun weekend. Congrats on your book signing event and upcoming matron-of-honor duties! I had a good weekend, too. For one thing, I discovered a new frozen yogurt flavor (at one of the FIVE fro-yo places around town) that blew my mind and my taste buds: TARO. (Yes, the root vegetable. For fro-yo. Who knew?) Omigod, it tasted a bit like vanilla with notes of coconut or something…it was fabulous. So good, I went back the next day for more. Haha.

    Thanks for linking to your tips on measuring– although I typically spoon my flour into the measuring cup, I often tap it so it settles, so some of my recipes are probably over-measured. And I go back and forth on the semi-liquid ingredient measurement vessels, so I’m relieved to have definitive word that I should be using dry measuring cups for those. Such helpful tips!

    Looking forward to trying this recipe soon–possibly for my husband’s meeting Friday.

    Reply

    • Sallyreplied on April 28th, 2014 at 9:32 am

      Oh that fro-yo sounds delicious Natalie! I love vanilla/coconut flavored frozen yogurt. I think I’d go back everyday, so I don’t blame you for visiting again haha. Measuring must be super, super precise when it comes to baking. There isn’t much wiggle room like there is with cooking. I find I accidentally overmeasure flour a lot, that’s why a food scale is always handy.

      Reply

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    Liz S.posted April 28, 2014 at 12:57 am

    Beautiful book-signing table (congratulations on the event!), fun weekend, and a DELECTABLE glazed strawberry bread!

    Reply

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    Alaposted April 28, 2014 at 3:13 am

    I’m so glad you’re a mind-reader sometimes, Sally! I was just looking for a quick bread recipe and a way to use up this bright, sunny flat of strawberries I bought from the farmer’s market the other day. Thanks for sharing this, the glaze looks scrumptious to boot!

    Reply

    • Sallyreplied on April 28th, 2014 at 9:30 am

      How perfect, Ala. I haven’t been to the farmer’s market yet this spring – but I always look forward to the strawberries!

      Reply

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    Shiran @ Pretty. Simple. Sweet.posted April 28, 2014 at 5:15 am

    I love your stories about the book. It’s fun to hear :) And the bread… the strawberries make it look absolutely perfect!

    Reply

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    Amyposted April 28, 2014 at 6:05 am

    Oh Sally, I wish you could come down to Australia for a book signing! You definitely have a lot of fans down here :)
    I can’t wait for our local strawberry farm to open up again in June, and when it does a loaf of this strawberry bread will be baking in my oven quick smart!
    Thanks for sharing Sally :)

    Reply

    • Sallyreplied on April 28th, 2014 at 9:28 am

      Amy, how cool would it be if I came to Australia!! I would love to travel there one day. Hope you try this bread!

      Reply

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    Chloe @ foodlikecakeposted April 28, 2014 at 7:48 am

    That bread looks amazing! I love strawberries :-) Pinned!

    Reply

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    Chelsea @chelseasmessyapronposted April 28, 2014 at 7:50 am

    What a gorgeous bread Sally! Can I ask how you kept your strawberries looking so vibrant? It’s amazing! I just made some strawberry bread but the strawberries look so colorless after being baked. Congrats on your first book signing that is so exciting!

    Reply

    • Sallyreplied on April 28th, 2014 at 9:28 am

      Great question Chelsea – I just used super, super red strawberries. I find the pink/white parts of the strawberries lose color the quickest. The outer most part of strawberries are always the juicest, reddest, and sweetest. Use those and eat the other part as you’re chopping.

      Reply

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    Shelby S http://bellabakes.netposted April 28, 2014 at 8:06 am

    This bread is beautiful! I can’t wait to try it! You should come to Atlanta for a book signing! ;)

    Reply

    • Sallyreplied on April 28th, 2014 at 9:27 am

      I’ve never been there! And I would love love love to visit.

      Reply

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    Rachel @ Baked by Rachelposted April 28, 2014 at 8:13 am

    So excited for you. The book signing must’ve been so much fun! And this bread omg I NEED some!

    Reply

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    Melanie @ Carmel Momentsposted April 28, 2014 at 8:44 am

    You are just too cute! What a fun time in your life.
    You’re breads are always gorgeous Sally!
    Have a beautiful Monday!

    Reply

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    Liz @ Fictional Candyposted April 28, 2014 at 9:15 am

    This looks so delicious – I can not wait to try it!

    Reply

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    Mary Frances @ The Sweet {Tooth} Lifeposted April 28, 2014 at 9:17 am

    Ha! As if you could create something dry and boring … I think its impossible ;) I love using fruit in quick breads! It really helps to keep the bread so nice and moist. A little glaze never hurt either! You made sure this bread would deliver and it shows! Both you and this bread are just gorgeous. You are doing an amazing job, girl, soon everyone will know you (and this bread ;)

    Reply

    • Sallyreplied on April 28th, 2014 at 9:26 am

      You’re as sweet as the glaze on this bread, Mary Frances! Always so supportive. I knew you’d love this fruity recipe!

      Reply

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    Nanaposted April 28, 2014 at 9:18 am

    I am going to try this as it looks very appealing. My suggestion regarding the buttermilk problem is to use powdered buttermilk. I never keep the liquid buttermilk, but if you have the powdered type, it is always available. I buy mine at a bulk food store but it is also available in a canister at most supermarkets at a higher price. It keeps longer if the powder is stored in the fridge.

    Reply

    • Sallyreplied on April 28th, 2014 at 9:26 am

      Powdered buttermilk is a great option, Nana – you’re absolutely right. Great tip about keeping in the fridge too – thanks!

      Reply

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    Jennyposted April 28, 2014 at 9:19 am

    Wow this looks amazing! I’ve been on such a strawberry kick lately and I know my roommates would love this bread.
    Could I substitute yogurt or applesauce for the oil? Or would that mess things up?

    Reply

    • Sallyreplied on April 28th, 2014 at 9:25 am

      I don’t recommend it – you’ll lose a lot of the moisture. But let me know if you try it!

      Reply

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    Janetposted April 28, 2014 at 9:29 am

    I would love for you to come to my home for a book signing and a baking demo!! Have you ever thought of anything like that?

    The bread looks delicious. Thanks for the recipe! Have a beautiful day!!

    Seriously come to my home!!

    Reply

    • Sallyreplied on April 28th, 2014 at 9:36 am

      I don’t think my publisher would sponsor home visits – but I’d love to do a baking demo at a local kitchen store like Williams Sonoma. Hopefully I can book something like that this summer.

      Reply

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    Elaine @ Cooking to Perfectionposted April 28, 2014 at 10:06 am

    This is making my mouth water, Sally! My parents live by a pick your own strawberry farm. Going down there soon to do some picking, and will definitely have to make this bread!

    Reply

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    Mirposted April 28, 2014 at 10:13 am

    Wow, baking cookies for 900 people sounds like the opposite of fun.
    This bread looks amazing! The texture is making me drool. Could you do a chocolate glaze on top, like a chocolate-covered strawberry? Sorry, I have a teeny (huge) chocolate addiction!

    Reply

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    mjposted April 28, 2014 at 10:24 am

    Oh, this looks divine!
    Hey, I just got your cookbook and have already made several things from it, such as: the gingersnaps( so delicious), your breakfast cookies, and the chocolate caramel cookies( which are the best chocolate cookies ever, my family ate them up so quickly.) I absolutely love your cookbook. :))

    Reply

    • Sallyreplied on April 28th, 2014 at 3:11 pm

      Nice!! I”m so glad you are loving the recipes so far. Love those gingersnaps!

      Reply

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    Laurenposted April 28, 2014 at 11:08 am

    this will be PERFECT for mothers day! thank you :)

    Reply

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    Anna @ Crunchy Creamy Sweetposted April 28, 2014 at 11:25 am

    This makes me even more excited for the strawberry season! Gorgeous bread, Sally!

    Reply

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    Matt Robinsonposted April 28, 2014 at 11:32 am

    LOVE this! Especially with fresh strawberries, which we have plenty of here in Southern California. Can’t wait to try this. Beautiful pictures too!

    Reply

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    Eve @ Baking the Dayposted April 28, 2014 at 11:37 am

    This looks so great, strawberries in any form are my berry of choice, all the time. It must be so exciting having your own book signing, good work!!!
    I need to make this bread asap but no ripe strawberries will be in stock in Scotland anywhere until June, darn! :)

    Reply

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    Avaniposted April 28, 2014 at 11:42 am

    I threw some fresh, chopped strawberries in the freezer recently to use for smoothies and such. Do you think that would work if they’re brought to room temp?

    Reply

    • Sallyreplied on April 28th, 2014 at 3:06 pm

      That may be ok – the batter might turn a little pink so be careful mixing!

      Reply

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    marcieposted April 28, 2014 at 12:08 pm

    This bread looks incredibly moist and that icing is such a luscious way to top it off! I’ve had strawberry muffins before, but not bread. I’m going to have to try it!

    Reply

    • Sallyreplied on April 28th, 2014 at 3:05 pm

      I think I love strawberry bread even more than muffins at this point – you have to try this recipe Marcie!

      Reply

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    Julia - Vintage with Lacesposted April 28, 2014 at 2:04 pm

    Hi Sally, I read your recipe this morning. I had everything at home and followed your tip to make buttermilk. 2 hours later the bread came out of the oven and we had it with coffee this afternoon. It was very delicious. Thank you for sharing!
    Have a yummy week :)!
    Julia

    Reply

    • Sallyreplied on April 28th, 2014 at 3:03 pm

      So happy you already made it and are enjoying it now, Julia! You’re fast. :)

      Reply

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    Julie @ This Gal Cooksposted April 28, 2014 at 2:28 pm

    I think it’s pretty neat that you are out doing book signings now. How cool!

    As for strawberry bread, I’ve never had it before. Your recipe sounds great so I’ll have to give it a try soon. Also, LOVE the little “nerd” section of this post. I enjoy reading about the chemistry of a recipe. :) Thanks for sharing, Sally. Pinned!

    Reply

    • Sallyreplied on April 28th, 2014 at 3:02 pm

      Thanks for making me feel less nerdy Julie!!

      Reply

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    Erikaposted April 28, 2014 at 2:34 pm

    Ohh this sounds SO wonderful Sally!! I’ve always been a sucker for that photo of your cinnamon swirl bread so perfectly summery version with strawberries is so exciting!!!! Can’t wait to try.

    Come do a book signing in Houston!!! I can’t officially speak for the city but I am pretty sure you’d have quite a few fans here :)

    Reply

    • Sallyreplied on April 28th, 2014 at 3:01 pm

      So glad you love that cinnamon swirl bread, Erika! And I need to travel to Houston, you are right. I’ve never been there before!

      Reply

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    Joy @ Baking-Joyposted April 28, 2014 at 2:37 pm

    This looks awesome Sally, this is perfect for summer strawberry season just around the corner!

    Reply

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    Abby Slaterposted April 28, 2014 at 3:53 pm

    I bought your cookbook the day it came out and am going through the recipes! Everything I’ve made so far has been absolutely sublime! Can’t wait to try more :) just know if you ever come to the Barnes and Nobles at the Rochester Mn mall I will be first in line!

    Reply

    • Sallyreplied on April 28th, 2014 at 4:01 pm

      Thanks Abby, you’re so sweet and supportive!

      Reply

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    Zainab @ Blahnik Bakerposted April 28, 2014 at 4:04 pm

    This bread looks so gooooood!! And beautiful of course!! Can you come to Syracuse NY?? I’m excited that you are doing a book tour in NYC. That’s close enough I might have to look into going once the dates are available!

    Reply

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    Laura @ Laura's Culinary Adventuresposted April 28, 2014 at 4:25 pm

    Sounds like you had a great weekend! Quick breads are one of my favorite breakfasts, and this one looks super yummy and moist!

    Reply

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    Kim Amadoposted April 28, 2014 at 4:29 pm

    Sally I just finished making this strawberry bread and the only problem I had was waiting for it to cool completely. It was still warm when my son and I ate it and it was delicious. It smelled so good while it was baking and when it came out of the oven we just couldn’t wait. Thanks for such a wonderful new recipe. I love your new cookbook and your blog. You are inspiring me to start a food blog of my own someday. Thanks for the inspiration and the yummy food.

    Reply

    • Sallyreplied on April 28th, 2014 at 8:26 pm

      Kim, it’s nearly impossible to wait for it to cool before digging in. I’m so glad that you loved it!

      Reply

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    Loriposted April 28, 2014 at 5:56 pm

    Saw this and actually left work early so I could get home and make it ! Can I use half and half for the glaze?

    Reply

    • Sallyreplied on April 28th, 2014 at 8:26 pm

      Hey Lori! Half-and-half in the glaze would be just fine. Enjoy!

      Reply

      • Lorireplied on April 29th, 2014 at 6:35 am

        Thanks! My glaze was not nice and white like yours….do you use clear vanilla or something? I use Penzey’s Vanilla. The bread tasted great though!

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    Shannonposted April 28, 2014 at 6:46 pm

    Oh my goodness I can’t wait until my local strawberries come in. We only have one more week here in NE Tennessee. This is definitely the first thing I am making when I get them. YAY! I’m so excited. :)

    Reply

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    Laurenposted April 28, 2014 at 7:22 pm

    I am definitely considering making a trip to one of your book signing!!!!

    Reply

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    Jess @ On Sugar Mountainposted April 28, 2014 at 8:42 pm

    I love love LOVE this bread, Sally! I can never resist strawberries in baked goods, and I love how many you’ve thrown into this recipe! And it sounds like you had an amazing weekend! :D Yays all around lol.

    Reply

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    Cate @ Chez CateyLouposted April 28, 2014 at 9:50 pm

    Oh I can absolutely tell this is going to be a favorite for me! Strawberries are my favorite fruit, and I’m a huge fan of quick breads! This looks so moist and flavorful!! You are so awesome, spending your weekends at book signings and on tv shows – such an inspiration, Sally!

    Reply

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    Shellyposted April 28, 2014 at 10:25 pm

    Today I made a loaf of your strawberry bread. It is DELICIOUS!! I did not glaze it, but, instead, served it with fresh sliced strawberries and a dollop of whipped cream. Wow! It was a huge hit!! I am going to make another loaf or two tomorrow to put in the freezer that is if I can keep everyone away from it!! Great recipe — definitely a keeper! Thanks, Sally, for creating it!!!

    Reply

    • Sallyreplied on April 29th, 2014 at 8:26 am

      So glad you gave this bread a try today, Shelly! Isn’t it fantastic? Absolutely a new favorite of mine. It’s great even without the glaze. I’ll try it with some whipped cream next time!

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    Lisa @ Simple Pairingsposted April 28, 2014 at 10:46 pm

    Looks fantastic, Sally! You never disappoint. Looks like a great breakfast treat :)

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    ami@naivecookcooksposted April 29, 2014 at 12:51 am

    Ohh this sounds so tempting and all that glaze!!

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    Marionposted April 29, 2014 at 7:04 am

    Made this yesterday – and I love it!!! It’s super moist and fruity and delicious! <3 Thank you again for a wonderful recipe! I made 6 of your creations so far and never got disapointed!

    Reply

    • Sallyreplied on April 29th, 2014 at 8:24 am

      Perfect! So happy you already tried it. Thanks for reporting back Marion!

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    Meredithposted April 29, 2014 at 10:51 am

    Yum! I had never heard of strawberry bread before. I definitely have to try this. I’m also looking forward to trying your marble pound cake! So much baking to try, so little time:)

    Reply

    • Sallyreplied on April 29th, 2014 at 12:00 pm

      Thanks Meredith. Let me know when you try either!

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    Pamposted April 29, 2014 at 11:58 am

    My kids will love this bread! Bookmarked.

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    Bethposted April 29, 2014 at 2:04 pm

    Hi! I’m a novice baker and when I made this it turned out really gummy and mushy. What could I have done wrong?

    Reply

    • Sallyreplied on April 29th, 2014 at 3:29 pm

      Sounds like it was under baked. And perhaps not enough flour. Did you make and substitutions? And is your baking soda up to date?

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    colleen guidoneposted April 29, 2014 at 2:37 pm

    made this last night and its already half gone= YUM!!!!!!!!!!

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    Laura Dembowskiposted April 29, 2014 at 9:02 pm

    I love strawberry muffins, so I know I’d love this bread! If you are ever in the Detroit area for a book signing, I’d love to meet you :)

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    Amy @ Amy's Healthy Bakingposted April 29, 2014 at 9:25 pm

    This sounds fabulous Sally! I haven’t actually had strawberry bread before, but by your dry/bland/no-so-great description of typical ones, I’m kind of glad about that. Love your tips about brown sugar and cinnamon — I add cinnamon to everything I can think of! And for a book-signing request… Will you come do one in California?? :D

    Reply

    • Sallyreplied on April 29th, 2014 at 10:01 pm

      I desperately want to come to sunny CA!!

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    Lisposted April 30, 2014 at 7:34 am

    Hey…made the strawberry bread, but forgot to put in flour …afraid they are all sitting on bottom…..I also have a lot of strawberries leftover….anyway that I can make the jam from the vanilla cake and somehow incorporate that? Or serve on side? What do you think? Btw….I will NOT blame my adorable dogs for wanting my attention while I was baking. :):)

    Thanks

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    Lisposted April 30, 2014 at 7:57 am

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

    Lis

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    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

    Reply

    • 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.

      Reply

      • 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!

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    Avaniposted April 30, 2014 at 10:31 pm

    just made them in muffin form! delicious!!

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    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!

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    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.

    Reply

    • 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.

      Reply

      • 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

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    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!

    Reply

    • 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.

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    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!

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    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

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    dinaposted May 10, 2014 at 10:19 am

    this looks yummy!

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    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

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    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 :)

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    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.

    Thanks!

    Reply

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

      Yours looks great! Thanks Jenna.

      Reply

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    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!

    Thanks!

    Reply

    • 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.

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    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!

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    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?

    Reply

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

      No it will still be plenty sweet. Enjoy!

      Reply

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    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

    Reply

    • 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!

      Reply

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    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?

    Reply

    • 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!

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    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.

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    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!

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    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!

    Reply

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

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

      Reply

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    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.

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    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!

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    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 …

    Reply

    • 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.

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    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.

    Reply

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

      Either would be fine for the glaze.

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    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.

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    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!

    Reply

    • 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.

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    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.

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    Debbieposted July 23, 2014 at 12:47 pm

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

    Reply

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

      Definitely.

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    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.

    Reply

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

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

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    Annaposted August 1, 2014 at 11:54 am

    oh..my…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!)

    Reply

    • 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!

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    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!

    Reply

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    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!

    Reply

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    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?

    Reply

    • 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!

      Reply

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    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! :)

    Reply

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    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?

    Reply

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