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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!

glazed strawberry bread loaf with slices
loaf of glazed strawberry bread in a loaf pan after baking

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.

slices of glazed strawberry bread on a white plate

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, like in lemon poppy seed bread and cinnamon swirl quick bread. 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.

loaf of glazed strawberry bread with vanilla icing on a wood board

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.

slices of glazed strawberry bread on a white plate

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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slices of glazed strawberry bread on a white plate

Glazed Strawberry Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Scale

Bread

  • 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

Glaze

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

Instructions

  1. 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.
  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!

Notes

  1. 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.
  2. 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.
  3. Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  4. 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

Reader Questions and Reviews

  1. 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

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

  2. 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.

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

  4. 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!!!

  5. 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!

  6. 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.

    1. 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.

  7. 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!

  8. 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. 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 🙂

  10. 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!

  11. 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?

  12. 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

    1. 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!

  13. 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!

  14. 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!

  15. 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.

  16. 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!

  17. 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.

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

  19. 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!

    1. 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.

  20. 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.

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

  22. 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!)

  23. 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!

  24. 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?

    1. 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!

  25. 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! 🙂

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

  27. 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.

  28. 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. 🙂

  29. 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!!!!

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