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Delicious homemade easy strawberry bread fresh out of the oven

Easy Strawberry Bread

This easy strawberry bread is a moist, tender loaf packed with fresh strawberry flavor, perfect for breakfast, gifts, or a sweet snack.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour (spooned & leveled) Use reliable medium-protein flour.
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups chopped fresh strawberries, tossed in 1 Tablespoon of flour Use ripe but firm strawberries.
  • 1 large egg, at room temperature
  • 0.75 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 0.75 cup buttermilk, at room temperature For best flavor, choose cultured buttermilk.
  • 0.33 cup vegetable oil or melted coconut oil Use neutral oil for pure strawberry flavor.
  • 2 teaspoons pure vanilla extract or vanilla bean paste
Glaze Ingredients
  • 0.5 cup confectioners’ sugar, sifted
  • 1 Tablespoon heavy cream or milk
  • 0.25 teaspoon pure vanilla extract or vanilla bean paste

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray or butter and a dusting of flour.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt until combined.
Mixing
  1. In a medium bowl, whisk the egg with both sugars until smooth. Add buttermilk, oil, and vanilla, and whisk until fully incorporated.
  2. Gradually pour the wet ingredients into the dry ingredients. Gently mix until just combined.
  3. Fold in the chopped strawberries carefully.
Baking
  1. Spoon the batter into the prepared loaf pan and smooth the top. Bake for 55-70 minutes, covering loosely with foil halfway through to prevent over-browning.
  2. Check doneness at around 55 minutes with a toothpick; it should come out clean or with a few moist crumbs.
Cooling and Glazing
  1. Let the loaf cool in the pan for 1 hour on a wire rack before removing.
  2. To make the glaze, whisk together confectioners’ sugar, heavy cream or milk, and vanilla until smooth. Drizzle over the cooled bread.

Notes

For best results, use room temperature ingredients and avoid over-mixing the batter. Store the loaf appropriately based on desired freshness.