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 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!

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

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. 🙂

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Glazed Strawberry Bread

Yield: 1 loaf

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes plus cooling

Print Recipe

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!



  • 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 temperature1
  • 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


  1. Preheat oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
  2. 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.
  3. 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. 
  4. 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 1 week. Bread's flavor and moisture are intensified on day 2!
  5. Make ahead tip: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Additional Notes:

Glazed Strawberry Bread Muffins: Preheat oven to 425°F (218°C) degrees and spray a 12-count pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each cupcake liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean. Top with glaze. Makes around 12 muffins.

  1. 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.
  2. 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.

Try my Cinnamon-Swirl Chocolate Chip Bread next!

Cinnamon-Swirl Chocolate Chip Bread

and this Orange Glazed Cranberry Bread.

Orange Glazed Cranberry Bread

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



179 Responses to “Glazed Strawberry Bread.”

  1. #
    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.

  2. #
    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!

  3. #
    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.

  4. #
    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.

  5. #
    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.

  6. #
    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.

  7. #
    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.

  8. #
    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


  9. #
    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.

  10. #
    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!

  11. #
    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!

  12. #
    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!

  13. #
    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!

  14. #
    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! 🙂

  15. #
    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?

  16. #
    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.

  17. #
    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.

  18. #
    chris hposted February 7, 2015 at 3:04 pm

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

  19. #
    Geaposted April 5, 2015 at 4:59 pm

    Made this bread for a ladies brunch yesterday and it was delicious! Great recipe. I found that my bread came out a darker color on the inside than yours did in the picture. Is that because of the color of the strawberries? I used organic strawberries but they weren’t necessarily bright red. Thanks for the recipe!

    • Sallyreplied on April 6th, 2015 at 8:50 am

      So glad you enjoyed the strawberry bread! As for the coloring, it could be the lighting? Did you use light or dark brown sugar. I don’t think it makes a difference especially if the bread was a hit.

  20. #
    Susanposted April 25, 2015 at 12:11 pm

    Perfect for a rainy day. Just pulled these from the oven (as muffins) and they are so yummy! Subbed whole wheat pastry flour which gave them an extra delicate texture. Probably a substitution that is best for muffins, as the structure may “cave” in a loaf of bread. The little and the bigs in the house give them thumbs up. Thanks and enjoy the vacay. We love Mexico too. 🙂

  21. #
    Najiaposted April 26, 2015 at 4:08 am

    If I wanted to make this recipe but into mini loaves, at what time do you suggest that I start checking for for doneness?, the recipe calls for 50 -60 min, would it be a little less?

  22. #
    talaposted April 26, 2015 at 9:47 am

    I dont have brown sugar,Is there anything else I can use?

  23. #
    Katyaposted May 4, 2015 at 12:22 am

    We just made this bread! It’s truly amazing, we love it. We added a little twist by adding frozen blueberries to the batter alongside the frozen strawberries. We didn’t add as much sugar and added some walnuts, and it’s so, so, so, good! Thank you for this amazing recipe, our family will become fat in a matter of weeks because we are definitely making this again.. and again.. and again! Just one question, can you somehow add a banana into the batter and use whole wheat flour instead of all-purpose flour? It will be healthier that way. So my questions are if we can somehow add a banana and whole wheat flour. Thank you, Sally! – Katya

  24. #
    Kaylaposted May 5, 2015 at 4:29 am

    Can i use brown rice vinegar instead of white vinegar for the DIY buttermilk?
    Please answer i am going to make this today!

  25. #
    Dorisposted May 19, 2015 at 12:06 pm

    I made this and brought it to work. Everyone loved it!!!  I was wondering if this bread can be frozen?????
    Thank you for a wonderful recipe!!!!

    • Sallyreplied on May 19th, 2015 at 7:50 pm

      Absolutely! Up to 2 months.

  26. #
    Sharonposted May 27, 2015 at 9:06 pm

    I made this for breakfast in a mini loaf pan and an approximately 8×8 pan, which came with the oven. I used an oven toaster, by the way. It’s the only oven I have and my regular-sized loaf pan won’t fit in it. I substituted some ingredients which were not available in my pantry. Instead of 1c buttermilk I used 3/4c buttermilk and 1/4c sour cream (all purpose cream + lime juice); banana extract instead of vanilla, cake flour instead of AP flour. The mini loaf was gone in just a few minutes before it cooled and even without the glaze. I’m cooling the one in the 8×8 pan and will put glaze on that. Thanks so much for this recipe! 

  27. #
    Sharonposted May 27, 2015 at 9:09 pm

    Oh! I used canned strawberries too. 

  28. #
    Denise Barryposted June 4, 2015 at 9:23 pm

    Hi Sally, your recipe for Strawberry Bread is fanominal. so moist and the glaze is a perfect fit . I used a 1/8 of the cinammon after reading all the comments. The perfect amount. The best ever fruit bread. thank you for sharing your recipe can’t wait to try whatever else you have on line

  29. #
    Tamara Carrollposted June 13, 2015 at 10:08 am

    No substitute for the buttermilk? My daughter is dairy-free at this time, and I’ve been looking forward to making this bread ever since I saw it … And our strawberries are ready!  Thanks 🙂

  30. #
    iramposted June 30, 2015 at 7:05 pm

    I will also add a successful comment!!! This was splendid.  🙂  u make the best quick breads hands down!

  31. #
    Melissaposted July 7, 2015 at 8:41 am

    I have a question, after doing the glaze, will the glaze harden after sitting or stay soft?   I put my bread in bread bags.  If the glaze will harden I could do the glaze.  But if it stays soft and gooey, it would make  a mess in the bread bag.  


    • Sallyreplied on July 7th, 2015 at 9:03 am

      With a light drizzle, the glaze will harden over several hours when exposed to air. However, I recommend leaving it off if putting in bread bags. The glaze will smear off regardless.

  32. #
    Justinposted July 9, 2015 at 9:08 am

    Hello Sally! I have a weird question. I baked this bread last night and I’m not sure where I went wrong. First, it took about 1 hr and 25 minutes before it was done, and I’m not sure why it took so long. Also, is the batter supposed to be runny or not? In addition, when I look at your pictures, your strawberries are still red but mine are purple, which is weird to me. Finally, the strawberries in the bread are kind of like wet and soggy, which is also weird to me. 

    Despite, all of this it still tastes great! haha. I look forward to your response. 

    • Sallyreplied on July 9th, 2015 at 9:17 am

      Glad you like this bread! Depending on how bright your strawberries are, they can be a red, pink, or light purplish when baked in a batter. Bake times vary, but I suggest using an oven thermometer to test your oven’s temperature. 1 hour and 25 minutes is quite long for 1 loaf of bread.

  33. #
    Chris C.posted August 5, 2015 at 10:31 pm

    Sally, This recipe sounds AWESOME!! I know you listed many oils you can use, but I was just wondering which one you used in the recipe. Thanks so much.

    • Sallyreplied on August 6th, 2015 at 8:40 am

      I’d made this bread with all 3 suggested oils, actually. All equally delicious. Enjoy!

  34. #
    Loriposted September 1, 2015 at 1:14 am

    This bread taste awesome but I too had to bake or 1 hour 20 minutes…and one loaf could of used a little longer…but I had two loaves in the oven at the same time…would that make a difference?

  35. #
    stefanieposted September 21, 2015 at 4:08 pm

    Why is there no yeast added in the bread?

  36. #
    Cynthiaposted September 22, 2015 at 9:16 pm

    May I use grape seed oil? 

  37. #
    Patrice brownposted December 14, 2015 at 7:09 am

    Can I use King Arthur bread flour