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!
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.
Strawberry bread baking tips:
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.
Buttermilk makes my Chocolate Cake so darn moist. And you need buttermilk for this quick bread recipe! The lactic acid allows the baking soda to produce the carbon dioxide. Don’t have buttermilk? Most don’t usually keep buttermilk in the house. (I usually don’t have it!) Save yourself a trip to the store and make a DIY version at home. See my recipe notes.
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.
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. 🙂Print
Super moist strawberry quick bread is mixed together in a snap. Drizzle it with a sweet vanilla glaze and get ready to indulge.
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 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
- 1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
- 2 teaspoons pure 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 pure vanilla extract
- 2 Tablespoons (30ml) heavy cream or milk
- Preheat oven to 350°F (177°C). Spray a 9×5 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 1 week. Bread’s flavor and moisture are intensified on day 2!
- Egg: 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: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the bread won’t taste as rich and moist.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- 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.
Keywords: glazed strawberry bread, strawberry bread