Fresh Strawberry Bread Recipe With Dreamy Glaze

Craving a slice of sunshine? Imagine a perfectly moist, tender loaf packed with juicy, sweet strawberries, perhaps even drizzled with a dreamy glaze. Sounds amazing, right? But sometimes, baking with fresh fruit can feel intimidating. Will the bread be soggy? Will the berries sink? Achieving that perfect balance of flavor and texture can seem tricky.

This easy strawberry bread recipe yields an incredibly moist and tender quick bread bursting with fresh strawberry flavor, thanks to simple techniques like using buttermilk and tossing berries in flour; an optional glaze adds extra sweetness. It’s designed for success, even if you’re new to baking quick breads.

Get ready to unlock the secrets to the best homemade strawberry bread you’ve ever tasted. We’ll guide you step-by-step, sharing essential tips and tricks gleaned from top recipe sites and baking expertise. By the end of this post, you’ll not only have a foolproof strawberry bread recipe but also understand why each step matters, ensuring delicious results every single time. Let’s bake something wonderful!

Key Facts:
* Moisture Secret: Using oil (like vegetable or melted coconut oil) and buttermilk contributes significantly to a moist crumb in quick breads like this one. (Source: Baking Science & numerous recipes)
* Fruit Suspension: Tossing diced strawberries in a tablespoon or two of the recipe’s flour before folding them into the batter helps prevent them from sinking to the bottom during baking. (Source: Common baking technique noted by Preppy Kitchen & TastesOfLizzyT)
* Quick Bread Definition: Strawberry bread is typically a “quick bread,” meaning it uses chemical leaveners (like baking soda or baking powder) instead of yeast, making it faster to prepare.
* Doneness Check: The most reliable way to check if strawberry bread is fully baked is inserting a toothpick or skewer into the center; it should come out clean or with a few moist crumbs attached. (Source: Standard baking practice mentioned across recipes)
* Storage: Due to the moisture from fresh fruit, strawberry bread generally stays fresh for about 2 days at room temperature (in an airtight container) or up to 5 days refrigerated. Freezing is also an excellent option for longer storage (up to 3 months). (Source: TastesOfLizzyT storage guidelines)

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What Makes This Fresh Strawberry Bread Recipe Special?

This fresh strawberry bread recipe stands out for its incredibly moist texture, vibrant flavor from fresh berries, and an optional dreamy glaze. It’s an easy-to-follow quick bread recipe perfect for showcasing seasonal strawberries, resulting in a tender loaf cake everyone will enjoy. It strikes that perfect balance between sweet fruitiness and a tender, cake-like crumb, making it adaptable for breakfast, dessert, or a delightful afternoon snack.

Unlike some recipes that can turn out dry or have berries clumped at the bottom, this version focuses on techniques that ensure moisture and even fruit distribution. Plus, it’s straightforward enough for beginners but delicious enough to impress seasoned bakers.

Why You’ll Love This Easy Strawberry Bread

Here’s why this recipe is a keeper:

Incredibly Easy: Seriously, no fancy equipment or techniques needed. Just mix, pour, and bake!
Super Moist & Tender: Thanks to key ingredients like oil and buttermilk (or a substitute), you get a melt-in-your-mouth texture.
Bursting with Strawberry Flavor: Using fresh, diced strawberries ensures vibrant, authentic fruit flavor in every bite.
Beautiful Presentation: It looks impressive, especially with the optional glaze, making it perfect for sharing.
Versatile: Enjoy it plain, glazed, warmed up, or with a dollop of cream.

The Secret to Moist and Flavorful Bread

Achieving that perfect moist and flavorful strawberry bread isn’t magic; it’s about the right ingredients and techniques. Using oil instead of butter contributes significantly to moistness, as oil remains liquid at room temperature. Buttermilk adds tenderness and a slight tang that complements the sweet strawberries. Crucially, avoiding overmixing the batter is key – mix just until the dry ingredients are incorporated to prevent a tough texture. Finally, prepping the strawberries properly (dicing, patting dry, and tossing in flour) ensures they distribute evenly and don’t make the bread soggy.

What Ingredients Do You Need for Strawberry Bread?

Key ingredients for this strawberry bread include all-purpose flour, sugar, vegetable oil, egg, buttermilk, vanilla, baking soda, salt, and fresh diced strawberries. Optional lemon zest adds brightness. Tossing strawberries in flour prevents sinking during baking. Gathering these simple pantry staples is the first step towards a delicious homemade loaf.

Here’s a breakdown of what you’ll need:

For the Strawberry Bread Batter

Dry Ingredients:
- All-Purpose Flour: Provides the structure. (Around 2 cups, specific amount in recipe card below).
- Granulated Sugar: Sweetens the bread and contributes to moisture and browning. (Around 1 cup).
- Baking Soda: The primary leavening agent, reacting with the buttermilk. (Around 1 teaspoon).
- Salt: Balances the sweetness and enhances flavors. (Around ½ – 1 teaspoon).
Wet Ingredients:
- Vegetable Oil (or melted Coconut Oil): Ensures a moist crumb. (Around ½ cup).
- Large Egg: Binds the ingredients and adds richness. (1 large).
- Buttermilk: Adds moisture, tenderness, and activates the baking soda. (Around ½ cup). See substitution note below.
- Vanilla Extract: Enhances the overall flavor profile. (Around 1 teaspoon).
- Lemon Zest (Optional): Adds a lovely brightness that complements the strawberries. (Zest of ½ lemon).
Fruit:
- Fresh Strawberries: The star! Washed, hulled, patted dry, and diced. (Around 1.5 – 2 cups diced).
- Extra Flour (for tossing): About 1 – 1.5 tablespoons reserved from the measured amount.

For the Optional Dreamy Glaze

Powdered Sugar: The base of the glaze. (About 1 cup).
Heavy Cream or Milk: To create the right drizzling consistency. (About 2-3 tablespoons).
Vanilla Extract: For flavor. (About ½ teaspoon).
Lemon Zest (Optional): Adds a fresh tang. (Zest of ¼ lemon).

Ingredient Substitutions and Notes

No Buttermilk? No problem! Make a quick substitute: Place 1.5 teaspoons of white vinegar or lemon juice in a measuring cup. Add regular milk (dairy or non-dairy like unsweetened almond or soy) to reach the ½ cup mark. Let it sit for 5 minutes; it will slightly curdle and be ready to use.
Oil Options: Melted coconut oil (cooled slightly) or another neutral-flavored oil like canola works well instead of vegetable oil.
Fresh vs. Frozen Strawberries: Fresh strawberries are highly recommended for the best texture and flavor. If using frozen, do not thaw them first. Dice them while frozen and toss well with the flour. You may need to add a few extra minutes to the baking time. Be aware that frozen berries can sometimes bleed more color into the batter.

How Do You Make Strawberry Bread Step-by-Step? (The Strawberry Bread Recipe)

To make strawberry bread, first preheat your oven and prep the pan and strawberries. Whisk dry ingredients, then wet ingredients separately. Combine wet and dry gently, fold in floured strawberries, pour into the pan, and bake at 350°F (175°C) for 60-65 minutes. This straightforward process yields a delicious, moist loaf every time.

Ready to bake? Follow these simple steps:

Step 1: Prepare Your Oven and Pan

First things first: Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan with butter or non-stick spray. For easy removal, line the pan with parchment paper, leaving an overhang on the two long sides to use as handles later. Grease the parchment paper as well.

Step 2: Prep the Fresh Strawberries

Wash, hull, and dice your fresh strawberries into roughly ½-inch pieces. Crucially, pat the diced strawberries thoroughly dry with paper towels – excess moisture can lead to a soggy bread bottom. In a small bowl, gently toss the dried, diced strawberries with about 1.5 tablespoons of the measured flour. This coating helps suspend the berries in the batter and prevents them from all sinking. Set aside.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together the remaining all-purpose flour (remember you used some for the strawberries), granulated sugar, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is important for the bread’s texture and rise.

Step 4: Mix the Wet Ingredients

In a separate large bowl, whisk together the vegetable oil, egg, buttermilk (or your substitute), and vanilla extract until well combined. If using, whisk in the lemon zest now.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. Be careful not to overmix! A few streaks of flour remaining are perfectly fine. Overmixing develops the gluten too much, resulting in a tough, dense bread.

Step 6: Gently Fold in Strawberries

Add the flour-coated strawberries to the batter. Using a rubber spatula, gently fold the strawberries in until they are just distributed throughout the batter. Again, avoid overmixing.

Step 7: Pour Batter and Prepare for Baking

Pour the batter evenly into your prepared loaf pan, spreading the top gently with the spatula. If desired, you can sprinkle a few extra diced (unfloured) strawberries on top for decoration.

Step 8: Bake Until Golden Brown

Place the loaf pan in the preheated oven. Bake for 60-65 minutes at 350°F (175°C), or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean (a few moist crumbs clinging is okay, but no wet batter).

Tip: If the top starts browning too quickly before the center is cooked, loosely tent the pan with aluminum foil for the remaining bake time.

Step 9: Cool the Bread Completely

Once baked, carefully remove the loaf pan from the oven and place it on a wire rack. Let the strawberry bread cool in the pan for about 10-15 minutes. Then, use the parchment paper overhangs to lift the bread out of the pan and place it directly onto the wire rack to cool completely before slicing or glazing. This prevents the bottom from getting soggy. Patience is key here!

Want to see the process in action? Check out this helpful video:

How Do You Make the Dreamy Strawberry Bread Glaze?

To make the optional glaze, whisk together 1 cup powdered sugar, 2-3 tablespoons of cream or milk, and ½ teaspoon vanilla extract in a small bowl. Add optional lemon zest for brightness. Drizzle over the completely cooled strawberry bread and let it set. This simple glaze adds a beautiful finish and extra sweetness.

It’s super easy:

In a small bowl, combine the powdered sugar, 2 tablespoons of heavy cream or milk, and the vanilla extract. If using, add the lemon zest.
Whisk everything together until smooth.
If the glaze is too thick, add more cream or milk, ½ teaspoon at a time, until it reaches your desired drizzling consistency. If it’s too thin, add a bit more powdered sugar.
Ensure your strawberry bread is completely cool before drizzling the glaze over the top. Let the glaze set for about 15-20 minutes before slicing and serving.

Key Takeaway: Always glaze cooled bread. Glazing warm bread will cause the glaze to melt and soak in rather than setting nicely on top.

What Are the Best Tips for Perfect Strawberry Bread?

For perfect strawberry bread, measure flour correctly (spoon & level), use room temperature egg and buttermilk, pat strawberries dry and toss in flour to prevent sogginess, avoid overmixing the batter, and let the bread cool completely before slicing or glazing. Following these expert tips ensures a moist, flavorful loaf with evenly distributed berries every single time.

Let’s dive into the details:

Measure Flour Accurately: Don’t scoop flour directly from the bag with your measuring cup! This compacts it, leading to too much flour and dry bread. Instead, spoon the flour into the measuring cup and level it off with a straight edge.
Room Temperature Ingredients: Use a room temperature egg and buttermilk (if possible). They incorporate more easily into the batter, leading to a smoother texture.
Prep Strawberries Properly: Don’t skip patting the diced strawberries dry and tossing them in flour. This is the key to preventing soggy spots and ensuring berries don’t sink.
Don’t Overmix! This is crucial for quick breads. Mix only until the wet and dry ingredients are just combined. Overmixing = tough bread.
Check Doneness Correctly: Rely on the toothpick test. Insert it into the thickest part of the loaf. It should come out clean or with just a few moist crumbs.
Cool Completely: Be patient! Letting the bread cool fully allows the structure to set and prevents crumbling when slicing. It’s also essential before glazing.

Ensuring a Moist Crumb

The keys to avoiding dry strawberry bread lie in the ingredients and mixing. Using oil provides lasting moisture. Buttermilk not only adds moisture but also contributes to tenderness due to its acidity reacting with the baking soda. And, as mentioned, mixing the batter just until combined prevents the development of too much gluten, keeping the crumb tender and moist, not tough.

Preventing Soggy Bottoms

A soggy bottom often happens when excess moisture from the fruit settles during baking. Patting the strawberries thoroughly dry after dicing removes surface water. Tossing the dry, diced berries in flour helps absorb any extra juice released during baking and creates friction, stopping them from sinking. Finally, ensure the bread is baked fully – an underbaked center can contribute to sogginess.

Flavor Enhancement Ideas

Want to elevate your strawberry bread even more?

Lemon Zest: A teaspoon of lemon zest in the batter (as included in the recipe) adds incredible brightness that perfectly complements the strawberries. You can also add zest to the glaze.
Quality Vanilla: Use pure vanilla extract for the best flavor depth.
Peak Season Strawberries: Naturally, using the sweetest, most flavorful strawberries you can find during their peak season will yield the best results.
Hint of Cinnamon: While not in this specific recipe, some variations (like the one on Allrecipes) include a teaspoon of cinnamon for a warm spice note.

How Should You Store Strawberry Bread?

Store strawberry bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Freeze well-wrapped individual slices in freezer bags for up to 3 months for best quality. Proper storage is essential to maintain the bread’s moisture and freshness.

Here are your options:

Room Temperature: Once completely cool, store the bread (glazed or unglazed) in an airtight container or tightly wrapped in plastic wrap at room temperature. It’s best enjoyed within 1-2 days.
Refrigerator: For slightly longer storage, keep the airtight container in the refrigerator for up to 5 days. Note that refrigeration can sometimes slightly alter the texture, making it a bit denser.
Freezer: This is the best option for long-term storage. Once completely cool, slice the bread. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe zip-top bag or airtight container. Freeze for up to 3 months. Thaw slices at room temperature or gently reheat in a microwave or toaster oven.

Tip: If freezing the whole loaf, wrap it tightly in plastic wrap, then again in aluminum foil or place it in a large freezer bag.

FAQs About Fresh Strawberry Bread Recipe

Got questions? We’ve got answers! Here are some common queries about making this delicious strawberry bread recipe:

Can I use frozen strawberries instead of fresh?

Yes, you can, but fresh is generally preferred for texture. Do not thaw frozen strawberries before using. Dice them while still frozen and toss well with the flour as directed. You might need to add 5-10 minutes to the baking time. Be aware they might release more liquid and color.

How do I prevent my strawberries from sinking to the bottom?

The best way is to pat the diced strawberries very dry with paper towels after washing and before dicing. Then, toss the dried, diced berries thoroughly with 1-1.5 tablespoons of the recipe’s flour before gently folding them into the batter. This flour coating helps suspend them.

What can I substitute for buttermilk in this recipe?

Easily make a substitute! For the ½ cup needed: Place 1.5 teaspoons (½ tablespoon) of white vinegar or fresh lemon juice in a liquid measuring cup. Add regular milk (dairy or plain, unsweetened non-dairy like almond or soy) until it reaches the ½ cup line. Stir and let it sit for 5 minutes before using.

Why is my strawberry bread dry?

Dryness usually results from measuring flour incorrectly (scooping instead of spooning & leveling, leading to too much flour) or overmixing the batter. Mix just until combined. Ensure you’re using the correct amount of wet ingredients like oil and buttermilk.

Can I make this strawberry bread recipe into muffins?

Absolutely! This recipe typically yields about 12 standard-sized muffins. Line a muffin tin with paper liners or grease well. Fill each cup about two-thirds full. Bake at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean.

How do I know when the strawberry bread is fully cooked?

The most reliable method is the toothpick test. Insert a wooden skewer or toothpick into the center of the loaf. It should come out clean or with only a few moist crumbs attached. If wet batter clings to it, the bread needs more time. The top should also be golden brown and feel set.

Can I add other mix-ins like nuts or chocolate chips?

Yes! Feel free to fold in about ½ to ¾ cup of chopped nuts (pecans or walnuts work well, like in the Allrecipes version) or chocolate chips (white or semi-sweet) along with the strawberries in Step 6.

Is this strawberry bread recipe dairy-free adaptable?

Yes. Use a dairy-free milk (like unsweetened almond or soy milk) for the buttermilk substitute (add vinegar/lemon juice as described above) and ensure your oil (like vegetable or coconut) is dairy-free. The rest of the core ingredients are typically dairy-free, but always check labels if needed.

What’s the best way to serve strawberry bread?

It’s delicious served slightly warm or at room temperature. Enjoy it plain, with the glaze, spread with a little butter or cream cheese, or alongside a cup of coffee or tea.

Can I use whole wheat flour in this recipe?

You can substitute some of the all-purpose flour with whole wheat flour (e.g., replace ½ cup or 1 cup), but replacing all of it will result in a significantly denser and heavier loaf. Using white whole wheat flour will give a lighter result than traditional whole wheat. Expect the texture to be different.

Summary: Enjoy Your Homemade Strawberry Bread!

There you have it – everything you need to bake a perfectly moist, incredibly flavorful fresh strawberry bread recipe right in your own kitchen. From prepping the ingredients correctly to understanding the simple science behind a tender crumb and evenly distributed berries, you’re now equipped for baking success.

This easy quick bread is more than just a recipe; it’s a delightful way to celebrate fresh strawberries, fill your home with a wonderful aroma, and share something delicious with people you care about. Remember the key takeaways: measure accurately, don’t overmix, prep those berries, and cool completely!

Ready to give it a try? We’d love to hear how your strawberry bread turns out! Leave a comment below with your experience or any questions you might have. Happy Baking!