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