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Freshly baked glazed strawberry bread on a wooden table

Glazed Strawberry Bread

A warm loaf studded with bright strawberries, baked to a tender crumb and finished with a sweet glaze, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use fresh, unbleached flour for best flavor.
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder Ensure it's fresh for best results.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Melted butter integrates smoothly.
  • 2 large eggs Room temperature for better mixing.
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
Fruits
  • 1 cup fresh strawberries, chopped Uniform pieces to prevent sinking.
Glaze Ingredients
  • 1 cup powdered sugar For the glaze.
  • 2 tablespoons milk For glaze consistency.
  • 1/2 teaspoon vanilla extract For glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or nonstick spray.
  2. Line the pan with parchment that overhangs the sides for easy removal.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until evenly combined.
Combine Wet Ingredients
  1. In another bowl, whisk melted butter with eggs, vanilla extract, and milk until smooth and glossy.
Combine Mixtures
  1. Pour the wet mixture into the dry ingredients and gently stir until just moistened.
  2. Carefully fold in the chopped strawberries.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50–60 minutes, testing at 50 minutes with a toothpick.
Cool
  1. Allow the bread to cool in the pan for 10 minutes, then lift it onto a wire rack to cool completely.
Make the Glaze
  1. Whisk powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and pourable.
Glaze and Serve
  1. Drizzle the glaze over the cooled bread and allow it to set before slicing.

Notes

Keep baking powder fresh. Store in an airtight container.