Fresh Strawberry Bread
Bursting with vibrant flavors and the natural sweetness of sun-ripened strawberries, Fresh Strawberry Bread is the ultimate treat for any time of year. This easy-to-make quick bread combines a moist, tender crumb with the comforting warmth of cinnamon, creating a bakery-quality loaf that's perfect for breakfast, dessert, or a midday snack. Featuring juicy, chopped fresh strawberries folded into a lightly spiced batter, this recipe is as delightful as it is simple, requiring just 15 minutes of prep time. Enhance the decadence with an optional tangy lemon glaze, adding a zesty finishing touch. Whether you're savoring it fresh out of the oven or enjoying it the next day, this strawberry bread is sure to become a family favorite. Plus, it stores beautifully, making it an excellent make-ahead choice!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Cinnamon
- 2 large Eggs
- 0.5 cups Whole milk
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh strawberries (hulled and chopped)
- 0.5 cups Powdered sugar (optional for glaze)
- 2 tablespoons Lemon juice (optional for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until evenly combined.
In a separate medium bowl, beat the eggs and then stir in the milk, vegetable oil, and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing; the batter should be thick and slightly lumpy.
Gently fold in the chopped fresh strawberries using a spatula, ensuring they're evenly distributed throughout the batter.
Transfer the batter into the prepared loaf pan and smooth the top with the spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For an optional glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled strawberry bread.
Slice and serve fresh or store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 478.7 g | 174% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 281.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 306 mg | 24% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1032 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
