Description
This delicious Strawberry Bread Recipe is a moist and flavorful quick bread bursting with fresh strawberries and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or an afternoon snack, this strawberry bread combines a tender crumb with a hint of almond extract and a luscious glaze that adds just the right amount of sweetness.
Ingredients
Scale
For the Bread:
- ½ cup milk (114 grams, room temperature)
- 2 teaspoons lemon juice (9 grams, from ½ lemon)
- 2 cups all-purpose flour (240 grams)
- 1½ teaspoons baking powder (6 grams)
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200 grams)
- ½ cup unsalted butter (113 grams, melted, 1 stick)
- ¼ cup vegetable oil (50 grams)
- 2 large eggs (100 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon almond extract (2 grams)
- 1 cup chopped fresh strawberries (167 grams)
For the Glaze:
- ¾ cup powdered sugar (85 grams)
- 1 tablespoon milk (14 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray to prevent sticking and set it aside.
- Make Buttermilk Substitute: Measure out the milk into a glass and stir in the lemon juice. Allow it to sit for 10 minutes to curdle slightly and form a buttermilk substitute that adds moisture and tenderness to the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. This ensures even distribution of leavening agents.
- Combine Wet Ingredients: In a larger bowl, mix the granulated sugar, melted butter, vegetable oil, eggs, vanilla extract, almond extract, and the prepared milk mixture. Beat together until smooth and well incorporated.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the bread light and tender.
- Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without crushing.
- Pour Batter into Pan: Pour the strawberry bread batter into the prepared loaf pan, smoothing the top evenly.
- Bake the Bread: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Prepare Glaze: While the bread is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to create a smooth glaze.
- Glaze and Serve: Once the bread has cooled completely, remove it from the pan and drizzle the glaze over the top. Allow the glaze to set slightly before slicing and serving.
Notes
- Room temperature ingredients help the batter mix better and produce a more even texture.
- Be careful not to overmix the batter to avoid tough bread.
- Fresh strawberries add the best flavor; frozen can be used but drain excess moisture before folding in.
- The almond extract enhances the strawberry flavor but can be omitted if allergic or undesired.
- Allow the bread to cool before glazing to prevent melting the glaze completely.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
