Description

Fresh Strawberry Bread is a delightful quick bread that captures the essence of spring with its vibrant flavors and moist texture. This recipe combines the sweetness of fresh strawberries with a tender crumb, making it perfect for breakfast, brunch, or dessert. The innovative technique of macerating strawberries ensures they remain suspended throughout the loaf, preventing them from sinking to the bottom. Finished with a luscious vanilla glaze, this easy-to-make bread is sure to impress at gatherings or cozy mornings at home.

Ingredients

Scale

1 ½ cups fresh strawberries, hulled and diced
1 tablespoon granulated sugar (for macerating)
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
¼ cup unsalted butter, melted
¼ cup vegetable oil
2 large eggs
¾ cup buttermilk
1 ½ teaspoons vanilla extract

Instructions

Macerate strawberries by tossing them with sugar and letting them sit for 10–15 minutes to release juices. Drain well and coat with flour.
Preheat oven to 350°F (175°C) and prepare a loaf pan.
In one bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine sugars, butter, oil, eggs, buttermilk, and vanilla until smooth.
Combine wet and dry ingredients gently until just mixed. Fold in floured strawberries.
Pour batter into prepared pan and bake for 55–65 minutes or until a skewer comes out clean.
Let cool before glazing with powdered sugar mixed with milk and vanilla.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (70g)
Calories: 210
Sugar: 10g
Sodium: 200mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: Use ripe strawberries for the best flavor. You can add nuts or chocolate chips for extra texture. Store leftovers in an airtight container for up to five days or freeze for up to three months.