The Best Super Moist Strawberry Bread Recipe with Sweet Glaze
Welcome to your new favorite baking adventure! This Strawberry Bread recipe isn’t just a simple quick bread; it’s a culinary delight that promises a truly exceptional experience. Imagine a loaf so incredibly moist and tender, generously studded with vibrant bursts of fresh strawberries, and crowned with a luscious, sweet glaze. It’s a combination that’s both comforting and gourmet, perfect for any occasion. Whether you’re serving it for breakfast, as a delightful brunch item, or an irresistible dessert, this strawberry quick bread is guaranteed to impress.
As a passionate baker, quick breads and muffins have always held a special charm for me. They offer the joy of homemade baking without the fuss of yeast or complex techniques. This particular strawberry bread recipe, however, has soared to the top of my list. The abundance of fresh, juicy strawberries is a game-changer, infusing every bite with their natural sweetness and aroma. And while the shimmering sweet glaze might seem like an extra step, I promise you, it’s the secret ingredient that transforms this delicious loaf into an absolute masterpiece. It adds that perfect touch of sweetness and a beautiful finish that you won’t want to skip!
Why You’ll Love This Homemade Strawberry Bread
This recipe truly delivers on flavor and texture, making it a standout in the world of quick breads. Here’s why this particular strawberry bread will become a staple in your kitchen:
- Unbeatable Moisture: Thanks to the perfect ratio of wet to dry ingredients and the natural juiciness of the strawberries, this bread remains incredibly moist for days.
- Bursting with Flavor: Fresh strawberries are the star, providing a sweet and slightly tart flavor that’s perfectly balanced by the rich, tender bread. The hint of almond extract further enhances the berry notes.
- Easy to Make: Despite its impressive taste, this is a straightforward recipe, perfect for bakers of all skill levels. With minimal effort, you can create a loaf that tastes like it came from a professional bakery.
- Versatile Treat: It’s wonderful for breakfast with your morning coffee, a delightful snack, or an elegant dessert, especially when adorned with its signature sweet glaze.
- Prevents Soggy Bread: We utilize a smart technique to ensure the strawberries stay suspended throughout the loaf and don’t make the bread soggy, a common issue with fruit-filled quick breads.
The Essential Step: Flour-Coated Strawberries
Strawberries, while utterly delicious, contain a significant amount of water. If you were to add them directly into your batter, two things could happen: first, they might sink to the bottom of the pan during baking, creating a dense, uneven layer; and second, their excess moisture could make your bread soggy. To combat this and ensure a beautifully uniform, moist (but not wet!) texture, we employ a simple yet brilliant technique: tossing the finely chopped strawberries with a small amount of all-purpose flour before mixing them into the batter.
This light coating of flour acts as a protective barrier, helping the berries hold their shape and preventing them from releasing too much moisture into the surrounding batter. More importantly, it helps them adhere to the batter, allowing them to remain evenly distributed throughout the loaf as it bakes. You’ll find this same effective method used in other fruit-based baked goods, like our popular Lemon Blueberry Yogurt Cake, which consistently yields perfectly baked results. This small step makes a huge difference in the final quality of your strawberry bread!
How To Bake This Irresistible Strawberry Quick Bread
Making this delightful strawberry quick bread is a simple process, yielding maximum flavor with minimal effort. Follow these step-by-step instructions for a perfect loaf every time:
- **Preheat Oven and Prepare Pan:** Begin by preheating your oven to 350º F (175°C). Lightly grease an 8×4 inch loaf pan with butter or non-stick spray, then dust it with a little flour. This ensures your bread releases easily after baking. Set the prepared pan aside.
- **Whisk Dry Ingredients:** In a large mixing bowl, combine the 2 cups of all-purpose flour, baking powder, baking soda, and salt. Whisk these ingredients together thoroughly. This step is crucial for distributing the leavening agents evenly, which contributes to a consistent rise and tender crumb in your finished bread.
- **Combine Wet Ingredients:** In a separate, larger bowl, whisk together the granulated sugar, light brown sugar, a large egg, vegetable oil, milk, and almond extract. Beat this mixture until it is smooth and well incorporated, with no visible lumps of sugar. The combination of sugars adds both sweetness and moisture, while the oil ensures a tender texture.
- **Gently Mix Wet and Dry Mixtures:** Gradually add the whisked dry ingredients into the wet mixture. Using a spatula or wooden spoon, mix until they are just combined. It’s essential to avoid overmixing at this stage. Stop as soon as you no longer see streaks of dry flour, even if the batter still looks a bit lumpy. Overmixing develops gluten, which can lead to a tough, rubbery bread.
- **Prepare and Fold in Strawberries:** Take your 1 3/4 cups of finely chopped fresh strawberries and place them in a small bowl. Toss them with 2 tablespoons of all-purpose flour until each piece is lightly coated. This prevents them from sinking to the bottom of the pan and helps maintain their structure. Gently fold these coated strawberries into the batter until they are evenly distributed throughout. Be careful not to mash the berries.
- **Bake the Loaf:** Pour the strawberry batter into your prepared 8×4 inch loaf pan. Gently spread it evenly. Bake for approximately 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top of the bread starts to brown too quickly before the center is fully cooked, loosely cover it with a piece of aluminum foil for the remainder of the baking time.
- **Cool Before Glazing:** Once baked, remove the pan from the oven and let the bread cool in the pan for about 10-15 minutes. This allows the bread to set and makes it easier to remove. Then, carefully invert the loaf onto a wire cooling rack to cool completely. This step is crucial, especially if you plan to add the glaze.
- **Prepare the Glaze (Optional but Recommended):** While the bread cools, prepare your glaze. In a small bowl, whisk together the powdered sugar, almond extract (or vanilla), and milk. Start with the specified amount of milk and add more drop by drop until you achieve a smooth, pourable consistency. It should be thick enough to cling to the bread but thin enough to drizzle.
- **Glaze the Cooled Bread:** Once the strawberry bread is *completely* cool (this can take 1-2 hours), pour or drizzle the prepared glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
Crafting the Perfect Sweet Glaze
The sweet glaze on this strawberry bread is more than just an afterthought; it’s a delightful enhancement that elevates the entire experience. It truly transforms a lovely quick bread into an indulgent dessert. While technically optional, I highly recommend including it for that extra touch of sweetness and visual appeal. The interplay of the bright strawberry flavor with the sweet, delicate glaze is simply irresistible.
You’ll only need a few pantry staples for this simple glaze:
- Powdered Sugar: Also known as confectioners’ sugar, this fine sugar forms the smooth, creamy base of our glaze.
- Almond Extract: This is my preferred choice for the glaze as it beautifully complements the almond extract used in the bread, creating a harmonious flavor profile.
- Milk: A small amount of milk (any kind works) is used to thin the powdered sugar and extract to a perfect pourable consistency.
To make the glaze, simply whisk together the powdered sugar, almond extract, and milk in a small bowl until smooth. The key is to add the milk gradually, a teaspoon at a time, until you reach your desired consistency. You want it thick enough to coat the back of a spoon but thin enough to drizzle easily. If it’s too thin, add more powdered sugar; if it’s too thick, add a tiny bit more milk. Remember the golden rule: ensure your bread is *completely cooled* before applying the glaze. Otherwise, the warm bread will absorb the glaze, making it disappear and potentially creating a soggy surface.
Essential Tips for Perfect Quick Bread Every Time
Baking a consistently delicious quick bread is all about understanding a few fundamental principles. These tips will help you achieve that desirable moist texture, even fruit distribution, and perfect flavor in your strawberry bread, or any quick bread you bake!
- **Customize Your Extract:** Our recipe highlights almond extract, a personal favorite for its nuanced, slightly nutty flavor that beautifully complements fresh strawberries. However, taste is personal! If you prefer a classic profile or don’t have almond extract, feel free to substitute with an equal amount of vanilla extract. You could even try lemon extract for a brighter, zestier bread, or a combination of extracts to find your perfect blend.
- **Always Toss Berries in Flour:** This step is truly non-negotiable for fruit-filled quick breads. Fresh (or properly thawed frozen) berries naturally contain a lot of moisture. Tossing them in flour creates a light coating that prevents them from sinking to the bottom of the pan during baking and helps to absorb any excess moisture, ensuring your loaf is moist and tender, not gummy or soggy.
- **Chop Strawberries Finely and Measure Accurately:** The size and quantity of your strawberries matter! Dicing them into nice, small pieces (about 1/4 to 1/2 inch) ensures they are evenly distributed throughout the bread, so you get a burst of fruit in every bite. Avoid large chunks, as they can add too much moisture in one spot, impacting the bread’s structure. Also, stick to the measurement provided; overfilling with fruit can throw off the wet-to-dry balance of the batter, leading to an overly moist or dense bread.
- **Mix Wet and Dry Ingredients Separately & Don’t Overmix:** This classic baking technique is crucial for quick breads. Mixing wet and dry ingredients in separate bowls before combining them ensures everything is thoroughly incorporated before gluten can develop. When you do combine them, mix *just* until the dry streaks of flour disappear. Overmixing is the enemy of tender quick breads, causing them to become tough and dense due to overdeveloped gluten. A few small lumps in the batter are perfectly fine!
- **Patience with Cooling:** It’s tempting to cut into a warm, fragrant loaf, but resist! Allow the bread to cool completely on a wire rack before applying the glaze. If the bread is still warm, the glaze will melt right into the bread, rather than forming a lovely, visible, and set layer on top. Adequate cooling also allows the bread’s internal structure to fully set, making for cleaner slices.
- **Avoid Overbaking:** Quick breads are best when moist. Begin checking for doneness at the lower end of the baking time range (around 55 minutes). A wooden skewer or toothpick inserted into the center should come out clean or with a few moist crumbs attached. If it comes out with wet batter, continue baking in 5-minute increments.
- **Proper Storage:** To keep your strawberry bread fresh and delicious, store it in an airtight container at room temperature for up to 3 days. For longer enjoyment, you can refrigerate it for up to a week. This bread also freezes beautifully: wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently warm in the microwave or toaster oven.
Fresh vs. Frozen Strawberries: A Detailed Guide
When it comes to baking with strawberries, the choice between fresh and frozen can impact the final texture and flavor of your bread. For this particular recipe, I wholeheartedly recommend using fresh strawberries whenever they are in season and readily available. Their vibrant flavor, beautiful color, and firm texture are simply unmatched and shine through brilliantly in the baked loaf.
However, if fresh strawberries are out of season or not accessible, don’t despair! You can absolutely make this delicious bread using frozen strawberries. The key to success lies in proper preparation:
- Thaw Completely: Before using, ensure your frozen strawberries are fully thawed. You can do this by placing them in a bowl in the refrigerator overnight, or by spreading them out on a plate at room temperature for a few hours.
- Crucial: Drain Excess Moisture: This is the most vital step when using frozen berries. As they thaw, frozen strawberries release a significant amount of liquid. Place the thawed berries in a colander and let them drain for at least 30 minutes. For even better results, gently press out any remaining liquid and pat them thoroughly dry with paper towels. Skipping this step will introduce too much moisture into your batter, resulting in a soggy or dense bread.
- Always Toss with Flour: Just like with fresh berries, remember to toss your thoroughly thawed and drained frozen strawberries with the recommended amount of flour before folding them into the batter. This helps prevent them from sinking and further manages any residual moisture.
Creative Variations: Explore Other Fruits and Add-ins
While this strawberry bread recipe is a masterpiece on its own, its base is incredibly versatile, making it perfect for experimentation. Don’t hesitate to personalize your quick bread with other fruits or delicious additions:
- Blueberries: Substitute the strawberries with an equal amount of fresh or thawed blueberries for a classic blueberry quick bread.
- Raspberries: Use fresh or thawed raspberries for a tart and sweet contrast. Their delicate nature means they should be folded in very gently.
- Cherries: Pit and coarsely chop fresh cherries for a delightful summer treat. Canned or frozen (drained well) can also work.
- Blackberries: These offer a deeper, slightly more earthy berry flavor that works beautifully with the sweet bread.
- Mixed Berry Medley: Combine smaller amounts of strawberries, blueberries, and raspberries for a colorful and flavorful mixed berry quick bread.
- Nuts for Crunch: For added texture and a nutty flavor, fold in about 1/2 cup of chopped walnuts, pecans, or slivered almonds along with the fruit.
- Chocolate Chips: White chocolate chips are a natural pairing with strawberries, but semi-sweet or dark chocolate chips also create a delightful flavor combination.
- Citrus Zest: Enhance the fruit’s brightness by adding 1-2 teaspoons of lemon or orange zest to the dry ingredients.
Craving More? Discover Our Favorite Strawberry Recipes!
If this strawberry bread has ignited your passion for all things strawberry, you’re in luck! We have a fantastic collection of recipes that celebrate the sweet, juicy goodness of these beloved berries. From breakfast to dessert, there’s a strawberry treat for every occasion. Be sure to explore these other delicious creations:
- Strawberry Muffins
- Fresh Strawberry Pie
- Strawberry Brownies
- Homemade Strawberry Milk
- Strawberry Shortcake Pancakes
- Strawberry Crumb Bars
- Strawberry Cream Squares
Strawberry Bread
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 whole large egg
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 teaspoon almond extract, or vanilla extract
- 1 3/4 cup chopped strawberries
- 2 Tablespoons all-purpose flour
Glaze (optional)
- 1 cup powdered sugar
- 1/2 teaspoon almond extract, or vanilla extract
- 2 Tablespoons milk
Instructions
-
Preheat oven to 350º F. Grease an 8×4 inch loaf pan, set aside
-
In a bowl whisk together 2 cups flour, baking powder, baking soda and salt.
-
In a separate bowl whisk together granulated sugar, brown sugar, egg, vegetable oil, milk, and almond extract. Beat until well incorporated.
-
Add the flour mixture to the wet ingredients and mix together until no white streaks remain.
-
Toss strawberries with 2 Tbsp of flour until they are well coated. Add to the batter and gently fold in until they are evenly distributed.
-
Pour batter into prepared loaf pan. Bake for 55-65 minutes, until a tester comes out clean.
-
Remove from the oven and let cool for 10 minutes before removing from the pan and placing on a wire rack to cook completely.
-
If you are using the glaze whisk together the ingredients until you get a pourable consistency. You may need to adjust the milk and sugar to get the right consistency.
-
Pour glaze over completely cooled bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!
I’d love for you to join our fun and growing community on Facebook! It’s the perfect place to share YOUR favorite recipes, ask questions, get baking tips, and stay updated on all the delicious new recipes from Dinners, Dishes and Desserts.
Don’t forget to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU create! I love seeing your culinary masterpieces.
Stay connected and never miss a delicious update! Follow me on my social media channels:
Facebook | Twitter | Pinterest | Instagram