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Fresh Strawberry Bread

Fresh Strawberry Bread
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Fresh Strawberry Bread is a delightful and moist quick bread that captures the essence of summer with every bite. Perfect for breakfast, brunch, or as a sweet dessert, this loaf features juicy strawberries suspended throughout the tender crumb, ensuring you enjoy their vibrant flavor in every slice. The secret to its perfect texture lies in macerating the strawberries, which enhances their sweetness while preventing sogginess. Finished with a sweet vanilla glaze, this easy-to-make recipe will impress family and friends alike!

Ingredients

Scale
  • 1 ½ cups fresh strawberries, hulled and diced (about 8 oz)
  • 1 tablespoon granulated sugar (for macerating berries)
  • 1 ¾ cups all-purpose flour, plus 2 tablespoons for coating berries
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 tablespoons light brown sugar, packed (optional, for extra moisture)
  • ¼ cup unsalted butter, melted
  • ¼ cup vegetable or canola oil
  • 2 large eggs, at room temperature
  • ¾ cup buttermilk, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
  2. In a small bowl, toss the diced strawberries with 1 tablespoon of granulated sugar. Let sit for 10-15 minutes to release their juices. Drain the berries well (save the juice for another use!). Sprinkle with 2 tablespoons of flour and toss gently to coat. Set aside.
  3. In a large bowl, whisk together the remaining 1 ¾ cups flour, baking powder, baking soda, and salt until evenly mixed.
  4. In a separate medium bowl, whisk together the remaining ¾ cup granulated sugar, brown sugar (if using), melted butter, oil, eggs, buttermilk, and 1 ½ teaspoons vanilla until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Be careful not to overmix.
  6. Gently fold in the floured strawberries into the batter using just a few strokes to distribute them evenly.
  7. Pour batter into prepared pan and spread evenly. Bake for about 55-65 minutes or until a skewer inserted in the center comes out clean with moist crumbs. If browning too fast, tent with foil after about 40 minutes.
  8. Allow to cool in pan on a wire rack for about 15 minutes before using parchment paper to lift bread onto rack to cool completely.
  9. Once bread is cool, whisk together powdered sugar, remaining ½ teaspoon of vanilla extract, and milk until smooth. Drizzle over loaf and let set for about 15 minutes before slicing.

Nutrition

Find it online: https://emmadishes.com/fresh-strawberry-bread/

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