Description
This easy strawberry bread is a super moist and tender quick bread, bursting with fresh summer strawberries. Made with a simple batter of flour, sugars, buttermilk, and oil, it’s baked to golden perfection and finished with a creamy vanilla icing drizzle. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Bread
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 3/4 cup (180ml) buttermilk, at room temperature
- 1/3 cup (80ml) vegetable oil or melted coconut oil
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1 and 1/2 cups (230g) chopped fresh strawberries, tossed in 1 tablespoon of flour
Vanilla Icing
- 1/2 cup (60g) confectioners’ sugar, sifted
- 1 tablespoon (15ml) heavy cream or milk
- 1/4 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk until smooth and no brown sugar lumps remain. Then whisk in the vegetable oil (or melted coconut oil) and vanilla extract or vanilla bean paste.
- Combine Wet and Dry: Slowly pour the wet ingredients into the dry ingredients and gently whisk just until no lumps remain, being careful not to overmix to avoid tough bread.
- Add Strawberries: Gently fold in the chopped strawberries that have been tossed in flour to keep them from sinking.
- Fill Pan and Bake: Pour or spoon the batter into the prepared loaf pan. Bake for 55 to 70 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking for doneness every 5 minutes starting at 55 minutes.
- Cool Bread: Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. Then remove it from the pan and allow it to cool completely on the wire rack.
- Make Icing: Whisk together the sifted confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth and slightly thickened.
- Drizzle Icing: Drizzle the vanilla icing over the cooled bread before slicing.
- Storage: Store the bread covered at room temperature for up to 2 days or refrigerate for up to 1 week. Note that the icing will seep into the bread over time, making the tops of slices a bit moist.
Notes
- Use fresh strawberries for best flavor and texture.
- Tossing strawberries in flour helps prevent them from sinking to the bottom of the bread.
- Do not overmix the batter to keep the bread tender and moist.
- Covering the bread with foil halfway through baking prevents excessive browning on top.
- If buttermilk is not available, you can make a substitute by adding 1 tablespoon lemon juice or white vinegar to 3/4 cup milk and letting it sit for 5 minutes.
- The bread can be stored at room temperature for short term and refrigerated for longer freshness.
- Use heavy cream for a thick vanilla icing, or milk for a lighter drizzle.
