Strawberry Bread Recipe

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: slices

Calories: 302kcal

This easy strawberry bread is perfectly moist, tender, and sweet. The icing on top is a delightful finishing touch!

Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray. Set aside.
Measure out the milk in a glass. Then, stir in the lemon juice. Let it sit for 10 minutes.
½ cup milk, 2 teaspoons lemon juice
In a bowl, whisk the flour, baking powder, and salt together.
2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon kosher salt
In a separate larger bowl, combine the sugar, butter, oil, eggs, vanilla extract, almond extract, and the milk mixture.
1 cup granulated sugar, ½ cup unsalted butter, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
Add the dry ingredients to the wet ingredients and stir together until just combined.
Fold in the chopped strawberries.
1 cup chopped fresh strawberries
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick comes out clean from the center of the bread.
While the bread is baking, whisk together the ingredients for the glaze.
¾ cup powdered sugar, 1 tablespoon milk, ½ teaspoon pure vanilla extract
Once the bread has cooled, remove from the pan and pour the glaze over the bread.

Measure your dry ingredients using the spoon-and-level method to avoid a dense bread.
You can use buttermilk in place of the milk and lemon juice in the bread.
You can swap the strawberries for any berries you like!
To prevent the strawberries from sinking to the bottom of the bread, toss them with flour before folding them into the batter.
Take care not to overmix the batter; otherwise, the bread may turn out chewy.
Avoid opening the oven door as much as possible during the baking process; this lets out hot air and can cause the bread to sink.
Let the bread cool before adding the glaze; otherwise, it will melt off.

Storage: Store strawberry bread in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.