Fresh Strawberry Bread with Strawberry Glaze
This Strawberry Bread recipe transforms ordinary ingredients into a delicious treat that bridges the gap between bread and cake! With its pretty pink hue and fresh strawberry glaze, this loaf is a beautiful way to celebrate berry season or bring a touch of summer sweetness to any time of year.This recipe will give you 8-12 slices depending on thickness of the slice.
Ingredients
Dry Ingredients for Bread Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients for Bread Batter
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon strawberry extract, or vanilla extract
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh strawberries, diced
For the Glaze
- 1/2 cup fresh strawberries, diced
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 1 teaspoon strawberry extract, or vanilla extract
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream, or milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a standard 9x5-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand or hand mixer, cream together the granulated sugar and softened butter until light and fluffy on medium speed.
- Beat the eggs one at a time into the butter mixture one at a time until well combined. Then, add in the strawberry extract and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.
- With a spoon, gently fold in the diced strawberries into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the loaf is browned on top.
- Remove from the oven and let it cool in the pan for about 10 minutes. Remove the bread from the pan and let it cool completely on a cooling rack.
- Once the bread is completely cool, prepare the glaze. In a small cooking pot, combine the diced strawberries and lemon juice. Cook on medium-low heat until the strawberries release their juices (about 5-10 minutes), stirring frequently.
- Into a medium bowl, strain the strawberries through a fine mesh strainer using the back of a spoon to get all of the juice but no chunks. Let the juices cool for 5-10 minutes.
- To the strawberry juice, add the powdered sugar, strawberry extract, and vanilla extract. Mix until combined.
- Add the heavy cream, 1 tablespoon at a time, and mix until the mixture can easily be drizzled over the bread but not so thin that it will run right off. Drizzle the strawberry glaze over the bread using a spoon.
- Top with slices of fresh strawberries, slice and serve!
Video
Notes
To store any leftover bread, be sure it’s completely sealed to retain its freshness. It can be stored at room temperature for 2-3 days or refrigerated for 5-7 days, but keep in mind that the cold environment may dry out the bread.
This bread will take on a *very* light pink color as the strawberries release their juices while baking. If you'd like for the bread to have a stronger pink flavor, add a few drops of red food color to the batter while mixing.
Alternate Strawberry Butter Topping: Instead of the glaze, consider serving with strawberry butter. To make it, just combine the following and keep in the fridge until ready to serve!
- 1/4 cup butter, softened
- 1 tablespoon powdered sugar
- 1/4 cup fresh strawberries, finely diced or crushed
- 1 pinch cinnamon
Calories: 3037kcal, Carbohydrates: 438g, Protein: 36g, Fat: 131g, Saturated Fat: 76g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 34g, Trans Fat: 4g, Cholesterol: 656mg, Sodium: 2458mg, Potassium: 868mg, Fiber: 9g, Sugar: 284g, Vitamin A: 4275IU, Vitamin C: 134mg, Calcium: 505mg, Iron: 12mg
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