Strawberry Bread | Life, Love and Sugar

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Made with contemporary fruit, this simple, moist strawberry bread is a scrumptious and straightforward deal with. It’s loaded with diced strawberries and topped with a candy strawberry glaze! The proper summer season recipe for having fun with strawberries!

Why You’ll Love This Recipe

I really like baking with yummy contemporary strawberries this time of yr. It’s one among my very favourite fruits and there are such a lot of nice methods to get pleasure from them. This strawberry bread is a brand new favourite for it’s simplicity, ease and great style. Right here’s just a few causes it’s important to strive it.

• Actual strawberry taste. Between the bread itself and the creamy strawberry glaze on high of it, the entire strawberry taste on this loaf comes from actual, contemporary fruit. It’s the right strategy to have fun summer season berries.
• Tremendous simple. This recipe is nice for any ability stage. With a easy mixing technique, the batter comes collectively in minutes, and the glaze is even faster and simpler.
• Anytime, wherever. This strawberry bread isn’t overly candy, but it surely IS candy, making it excellent for breakfast or dessert (relying on the temper). Get pleasure from it at residence or carry it alongside to your subsequent brunch or summer season cookout. It makes for nice sharing (or gifting!).

Ingredient Notes

Right here’s what you’ll want to show this strawberry bread recipe right into a candy actuality. Take a look on the recipe card under for actual measurements.

Strawberry Bread

• All-purpose flour – Be sure you measure your flour precisely for finest outcomes. An excessive amount of flour gives you a dry loaf. Take a look at my put up on measure flour precisely.
• Baking powder – The baking powder will give the right rise and texture to this bread.
• Salt – To carry out the flavors within the bread. With out it, the bread can be bland.
• Unsalted butter – I desire the style of melted butter on this recipe, however vegetable oil may even work. So will a mixture of the 2.
• Sugar
• Eggs – Be sure you use giant eggs, not medium or further giant.
• Vanilla extract
• Contemporary lemon juice – Contemporary! Not from the bottle. You’ll be able to depart it out for those who don’t have it readily available, however I really like the pop of taste it provides.
• Milk – I like to recommend 2% or entire milk.
• Diced strawberries – You need to cube the strawberries fairly small so that they disperse evenly all through the batter. Do your finest to search out strawberries that aren’t overly ripe. This can give the bread an extended shelf life. Oh, and persist with contemporary strawberries right here.

Strawberry Icing*

• Finely diced strawberries – With a purpose to make the icing, you’ll have to mash the strawberries. Dicing them first will make your job a lot simpler.
• Heavy cream – You may additionally use milk, however you received’t want as a lot of it.
• Powdered sugar – Regulate this as wanted, for the best drizzling consistency.

* The icing is optionally available, however does add just a little further strawberry taste and makes this loaf extra dessert-like. Your name!

How you can Make Strawberry Bread

Right here’s a fast overview of make this moist, fruity loaf. Be sure you scroll to the recipe card under for extra detailed directions.

• Prep. Preheat the oven to 350°F and grease a 9×5 loaf pan with non-stick baking spray.
• Mix the dry components. Whisk collectively the flour, baking powder, and salt.
• Mix the moist components. Whisk collectively the melted butter and sugar, after which whisk within the eggs and vanilla, adopted by the lemon juice and milk.

• Put all of it collectively. Combine the dry components into the moist components and fold within the strawberries.

• Bake. Pour the batter into the loaf pan and bake for 60-65 minutes.
• Cool. Permit the loaf to chill within the pan for 10 minutes after which flip it out onto a cooling rack.

• Make the icing. Mash the strawberries after which add 1 tablespoon of heavy cream. Whisk within the powdered sugar. Add extra cream, a teaspoon at a time, if wanted to get a spreadable icing consistency.
• Ice the bread. Unfold the icing over the fully-cooled bread.

Suggestions for Success

• Don’t over-mix. When mixing the dry components into the batter and when folding within the strawberries, combine simply till every part is included. No extra. Mixing any greater than that may trigger the glutens within the flour to overdevelop, providing you with a troublesome, dense strawberry bread.
• Contemporary strawberries. Whilst you might use frozen berries in a pinch (thawed and drained first, in fact), they have a tendency so as to add an excessive amount of moisture to the batter. They may even be mushier than contemporary strawberries. Nobody needs that.
• Cube ’em small. When dicing the strawberries for the bread, cube them fairly small. This fashion they may disperse properly all through the batter. They may even be much less more likely to sink to the underside of the loaf pan.
• Let it cool. Permit the bread to chill fully earlier than including the icing. In any other case, the icing will soften and sink into the bread, making it soggy, as a substitute of sitting on high.
• Measure precisely. I at all times advocate weighing your dry components with a meals scale, particularly the flour. It’s a lot extra correct and make sure you get this bread excellent.

Can I Make This Into Muffins?

Positive! Liberally grease a typical muffin tin with cooking spray and fill every tin 3/4 full with batter. Bake at 400°F for 15-20 minutes or till a toothpick inserted into the middle of a muffin comes out clear. Let the muffins cool within the pan for a couple of minutes earlier than turning them out onto a cooling rack. As soon as cool, add just a little icing to the highest of every muffin.

How you can Retailer

• Counter/Fridge. Seal the cooled and iced loaf in an air-tight container. Slice it first if wanted. You’ll be able to retailer it at room temperature for as much as 24 hours after which within the fridge for as much as 3 days.
• Freezer. Seal the strawberry bread in an hermetic container or wrap particular person slices in a double layer of plastic wrap. You’ll be able to retailer it within the freezer for as much as 3 months. Permit the loaf (or a slice or two) to thaw on the counter earlier than having fun with.

Extra Strawberry Recipes to Attempt

Watch How you can Make It

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Recipe

Strawberry Bread

• 
  Writer: Lindsay Conchar
• 
  Prep Time: half-hour
• 
  Cook dinner Time: 1 hour
• 
  Whole Time: 1 hour half-hour
• 
  Yield: 10 slices
• 
  Class: Different Sweets
• 
  Methodology: Baking
• 
  Delicacies: American

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Description

Made with contemporary fruit, this simple, moist strawberry bread is a scrumptious and straightforward deal with. It’s loaded with diced strawberries and topped with a candy strawberry glaze! The proper summer season recipe for having fun with strawberries!

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Substances

Strawberry Bread

• 2 cups (260g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (112g) unsalted butter, melted
• 1 cup (207g) sugar
• 2 giant eggs
• 2 tsp vanilla extract
• 1 tbsp contemporary lemon juice
• ¼ cup (60ml) milk
• 2 cups (270g) diced strawberries (about 1 lb)

Strawberry Icing

• 3 tbsp (30g) finely diced strawberries
• 1–2 tbsp heavy cream
• 1 cup (115g) powdered sugar

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Directions

1. Preheat oven to 350°F (180°C). Grease a 9×5 loaf pan very properly with non-stick baking spray.
2. In a medium dimension bowl, mix the flour, baking powder and salt.
3. Mix the melted butter and sugar, then add the eggs and vanilla extract and blend collectively till properly mixed.
4. Add the lemon juice and milk and blend collectively till properly mixed.
5. Add the dry components to the moist components and blend simply till mixed. Don’t over-mix.
6. Fold within the diced strawberries.
7. Pour the batter into the loaf pan and bake for 60-65 minutes, or till a toothpick inserted within the center comes out clear.
8. Take away the loaf from the oven and permit to chill for about 10 minutes, after which take away to a cooling rack to chill fully.
9. To make the icing, add the diced strawberries to a medium sized bowl. Mash with a fork or a muddler, then add 1 tablespoon of heavy cream.
10. Add the powdered sugar and whisk collectively till properly mixed. It could begin out thick and seem to be it received’t come collectively, but it surely ought to. Add extra cream, a teaspoon at a time, if wanted to get a spreadable icing consistency.
11. Pour/unfold the icing over the cooled bread.
12. Retailer in an air-tight container. You’ll be able to retailer it at room temperature for about 24 hours, and refrigerate it after that for an additional 2-3 days. The icing on high will add moisture, so anticipate it to be fairly moist on high.

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Diet

• Serving Measurement: 1 slice
• Energy: 336
• Sugar: 34 g
• Sodium: 138.1 mg
• Fats: 11.3 g
• Carbohydrates: 55.2 g
• Protein: 4.4 g
• Ldl cholesterol: 64.3 mg