why make this recipe
This bread is fresh and sweet. It uses simple pantry items and fresh strawberries. It bakes into a soft loaf that tastes like summer. You can make it for breakfast, snack, or to share.
introduction
This Fresh Strawberry Bread is easy and quick. The batter takes a few minutes to mix. You get a soft, moist loaf full of strawberry pieces. If you like simple fruit desserts, try this easy peach crisp recipe for another fresh fruit treat.
how to make Fresh Strawberry Bread
Follow steps in order and work at a steady pace. Cream the butter and sugar first until light. Add eggs and vanilla, then mix dry ingredients with milk little by little. Fold in the diced strawberries last so they do not break up. Pour into a greased loaf pan and bake until a toothpick comes out clean. Let the bread cool before you add the glaze.
Ingredients :
- 2 cups fresh strawberries, hulled and diced
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons strawberry juice or milk
Directions :
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture alternately with the milk.
- Fold in the diced strawberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar with strawberry juice or milk until smooth.
- Once the bread has cooled, drizzle the glaze over the top before serving.
how to serve Fresh Strawberry Bread
Slice the bread when it is fully cool. Serve plain or with the glaze on top. It goes well with butter, cream cheese, or a cup of tea. Warm a slice for 10-15 seconds in the microwave for a soft, warm bite.
how to store Fresh Strawberry Bread
Wrap the cooled loaf in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. For longer storage, freeze wrapped slices for up to 3 months. Thaw at room temperature or warm gently before serving.
tips to make Fresh Strawberry Bread
- Use firm, ripe strawberries to avoid excess juice.
- Dry diced strawberries lightly on paper towels before folding in.
- Do not overmix the batter; mix until just combined.
- Check the bread at 50 minutes and cover with foil if the top browns too fast.
- Let the bread cool completely before glazing to avoid a runny glaze.
variation (if any)
- Add 1/2 cup chopped nuts for crunch.
- Stir 1/2 cup blueberries or raspberries with the strawberries for mixed fruit bread.
- Replace half the milk with buttermilk for a tangy flavor.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess liquid, then pat dry before folding in.
Q: Can I make muffins instead of a loaf?
A: Yes. Fill muffin cups 2/3 full and bake 18-22 minutes at 350°F (175°C).
Q: How do I keep the strawberries from sinking?
A: Toss diced strawberries in a tablespoon of flour before folding into the batter.
Q: Can I reduce the sugar?
A: You can lower sugar slightly, but the texture may change. Try 3/4 cup sugar and taste the batter.
Q: Is there a dairy-free option?
A: Use dairy-free butter and a plant milk in place of regular milk.
Fresh Strawberry Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Strawberry Bread is a soft, moist loaf full of strawberry pieces, perfect for breakfast or a snack.
Ingredients
- 2 cups fresh strawberries, hulled and diced
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons strawberry juice or milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture alternately with the milk.
- Fold in the diced strawberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar with strawberry juice or milk until smooth.
- Once the bread has cooled, drizzle the glaze over the top before serving.
Notes
Use firm, ripe strawberries to avoid excess juice. Wrap the cooled loaf in plastic wrap for storage.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
