The first time I made this glazed strawberry bread I thought it was too simple to be special.
A loaf of tender crumb studded with juicy strawberries and finished with a bright, quick glaze proved me wrong.
It’s an easy bakery-style loaf that comes together with pantry staples and seasonal berries.
If you like quick loaf recipes, you might also enjoy the rustic twist in this Amish apple fritter bread: Amish apple fritter bread.
Why You’ll Love This Recipe
- Quick weeknight-baking reward: minimal prep, one pan, and a 50–60 minute bake.
- Fresh strawberry flavor front-and-center: the fruit brightens the batter and the glaze.
- Textural contrast: soft, tender crumb with a sticky, slightly chunky glaze on top.
- Versatile: serve warm for breakfast or cool it for an elegant dessert loaf.
The texture is moist but not gummy, with a fine crumb that holds small pieces of strawberry without collapsing.
Strawberries release just enough juice into the batter to flavor and tenderize, while the melted butter and eggs give structure and richness.
The glaze adds a glossy finish and extra strawberry burst; it’s thin enough to sink slightly into the top crust and thick enough to create a sweet sheen.
"I made this for a neighborhood bake sale and every slice disappeared — tender, fruity, and that glaze is addictive. Five stars!" — reader review
For a different take on naturally sweet loaf recipes, check out this moist option: banana zucchini bread.
Key Ingredients
Strawberries (fresh, chopped): Fresh strawberries contribute both flavor and moisture.
Choose ripe but firm berries so they hold their shape when folded into the batter; very soft berries can turn the loaf soggy.
Reserve a few chopped pieces for the glaze so you get visible flecks and a fresh pop of color.
All-purpose flour: This is the backbone of the loaf and gives the structure to support the fruit.
I use a spoon-and-level method for accuracy; weighing 2 cups is even better (about 250g) if you want consistency.
If you prefer a slightly lighter crumb, a mix of half all-purpose and half cake flour can be used.
Unsalted butter, melted: Melted butter offers a richer flavor and helps create a tender, moist crumb.
If using salted butter, reduce added salt slightly.
High-quality European-style butter (82% butterfat) gives a noticeable improvement in richness.
Eggs: Eggs add lift, structure, and richness.
Use large eggs at room temperature so they emulsify smoothly with the melted butter for an even batter.
Cold eggs can cause the butter to firm up; bring them to room temp for better mixing.
Full ingredient list:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup chopped fresh strawberries
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 cup chopped strawberries for glaze
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat the oven to 350°F (175°C).
Grease a standard 9×5-inch loaf pan well, or line it with parchment with an overhang for easy removal.
Pro Tip: A light coating of butter plus a dusting of flour prevents sticking and gives a nicer crust.
Step 2: Combine the dry ingredients
In a medium bowl, whisk together the flour, sugar, baking soda, and salt until evenly distributed.
Make sure the baking soda is fully incorporated so the loaf rises evenly.
Pro Tip: If you like a slightly more golden top, add a teaspoon of brown sugar to the dry mix for caramelized flavor.
Step 3: Mix the wet ingredients
In a separate bowl, whisk the melted butter and eggs until smooth.
Stir in the chopped strawberries and vanilla extract.
Pro Tip: If your melted butter is hot, let it cool slightly before adding eggs to avoid scrambling; lukewarm is best.
Step 4: Bring wet and dry together
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
Stop mixing when you still see a few streaks of flour; overmixing develops gluten and makes the bread tough.
Pro Tip: Small lumps are fine — you’ll know the batter is ready when it looks homogenous but not glossy.
Step 5: Bake
Pour the batter into the prepared loaf pan and level the top with a spatula.
Bake for 50–60 minutes, rotating halfway if your oven runs hot, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Pro Tip: If the top browns too quickly, tent a piece of foil over the pan for the last 10–15 minutes.
Step 6: Cool and glaze
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
For the glaze, whisk powdered sugar, milk, and the reserved 1/4 cup chopped strawberries until smooth; if it’s too thick, add more milk by 1/4-teaspoon increments.
Drizzle the glaze over the cooled loaf, letting it pool slightly on top; the chopped strawberries in the glaze add texture and fresh strawberry bites.
Pro Tip: Glaze while the loaf is completely cool to avoid it sliding off; if you prefer a thicker glaze, chill it briefly before drizzling.
For a simple shortbread-style technique that’s helpful for handling doughs and batters, see this guide: 5-ingredient valentines shortbread hearts.
Expert Tips for Success
- Measure ingredients accurately. Baking is chemistry; a kitchen scale will give you repeatable results. Weigh flour rather than scooping it directly from the bag to avoid dense loaves.
- Room temperature ingredients mix more uniformly. Let eggs sit out for 20–30 minutes and cool your melted butter to lukewarm before combining.
- Protect the fruit from sinking. Toss chopped strawberries in a tablespoon of flour before folding them into the batter to help suspend them throughout the loaf.
- Avoid overmixing. Fold until the batter is just combined; a few streaks of flour or bits of unmixed batter is okay. Overworked batter yields a chewy, rubbery crumb.
- Watch your oven temperature. Oven thermostats vary; an oven thermometer can prevent under- or over-baking. If the top browns fast, tent with foil.
- Use the right pan. A light-colored metal loaf pan gives more even baking; dark pans brown faster. If using dark pans, reduce the oven temp by 15–25°F.
- Glaze adjustments. If your glaze is too thin, add more powdered sugar; if too thick, add milk a drop at a time. Warm the chopped strawberries slightly before adding to the glaze to help release color and flavor.
- Fresh vs. frozen berries. Fresh strawberries give the best texture. If using frozen, thaw and drain them well and reduce added liquid by a tablespoon to compensate.
- Make-ahead and slicing. Chill the loaf before slicing for cleaner slices; a thin-bladed serrated knife works best for fruit-laden loaves.
- Flavor enhancers. A teaspoon of lemon zest or a tablespoon of jam warmed into the glaze brightens the strawberry flavor without adding extra sugar.
For inspiration on savory or glazed dishes that pair well with breakfast breads, I often reference creative mains like this balsamic-glazed recipe: balsamic fig glazed chicken.
Storage & Freezing
Room temperature storage: Wrap cooled loaf tightly in plastic wrap or place in an airtight container.
It will keep at room temperature for 2 days without the glaze; with glaze, refrigerate to keep strawberries fresh.
Refrigerator: Store the glazed loaf in an airtight container for up to 4 days.
Because the glaze contains fresh strawberries, refrigeration slows spoilage but can slightly firm the crumb.
Freezer: To freeze, slice the cooled loaf first for convenience.
Wrap individual slices tightly in plastic, then place in a freezer bag and remove excess air.
Frozen slices keep well for up to 3 months.
Thawing and reheating: Thaw slices in the refrigerator overnight or at room temperature for an hour.
To refresh a thawed slice, warm in a 300°F oven for 8–10 minutes or microwave for 12–20 seconds depending on your microwave; avoid overheating which can dry the bread.
If you froze the loaf without glaze, add a fresh drizzle of glaze after reheating for best results.
Variations & Substitutions
Strawberry-lemon loaf: Add 1 tablespoon lemon zest to the batter and swap half the milk in the glaze for fresh lemon juice for a zesty lift.
Mixed-berry loaf: Substitute half the strawberries with chopped blueberries or raspberries. Reduce total fruit to 1 to 1 1/4 cups to avoid excess moisture.
Gluten-free option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Expect a slightly crumblier texture; chill the dough briefly before baking to reduce spreading.
Lower-sugar swap: Replace half the granulated sugar with coconut sugar or light brown sugar for a deeper flavor. Keep powdered sugar glaze or substitute a thin yogurt glaze for a tangy, less-sweet finish.
Frequently Asked Questions
Q: Can I use frozen strawberries for this bread?
A: Yes, but use them sparingly. Thaw and drain frozen strawberries thoroughly and pat dry to remove excess moisture. Toss them in a tablespoon of flour before folding into the batter to prevent color bleed and extra sogginess.
Q: How do I keep strawberries from sinking to the bottom?
A: Toss chopped berries in a small amount of flour before stirring into the batter. This coats the fruit and helps suspend it. Also, fold gently and avoid overbeating the batter which can make it too thin.
Q: My loaf was dense — what went wrong?
A: Dense loaf usually means overmixed batter, too much flour (poor measuring), or expired leavening. Use fresh baking soda, measure flour correctly, and mix only until combined.
Q: Can I make mini loaves or muffins with this batter?
A: Yes. Mini loaves or muffins will bake faster; check for doneness after 18–25 minutes for muffins and 30–40 minutes for mini loaves. Adjust baking time and keep an eye on browning.
Q: How thick should the glaze be?
A: Aim for a pourable but slightly viscous glaze that drips slowly from a spoon. If it runs off immediately, add more powdered sugar. If it’s too stiff, add milk a few drops at a time.
Final Thoughts
This glazed strawberry bread is proof that simple ingredients can make an exceptional loaf.
It’s approachable for bakers of any level and scales well for gatherings or weekday breakfasts.
Please leave a star rating in the recipe card below and pin this to your Pinterest boards if you loved it.
Conclusion
If you’re comparing versions or want additional technique notes, Tastes of Lizzy T’s take on strawberry bread offers useful variations and tips: Tastes of Lizzy T’s strawberry bread recipe.
For another tested glazed strawberry loaf and troubleshooting notes, Sally’s Baking Addiction provides a helpful step-by-step guide: Sally’s Baking Addiction glazed strawberry bread.
Glazed Strawberry Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Weighing for accuracy is preferred.
- 1 cup sugar Granulated sugar.
- 1 teaspoon baking soda Ensure it's fresh for proper rising.
- 1/2 teaspoon salt Adjust if using salted butter.
Wet Ingredients
- 1/2 cup unsalted butter, melted Allow to cool slightly before mixing.
- 2 large eggs Use room temperature for best emulsification.
- 1 cup chopped fresh strawberries Reserve 1/4 cup for the glaze.
- 1/2 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk Adjust for desired consistency.
- 1/4 cup chopped strawberries for glaze For texture and color.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt until evenly distributed.
- In a separate bowl, whisk the melted butter and eggs until smooth, then stir in the chopped strawberries and vanilla extract.
Mixing
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
Baking
- Pour the batter into the prepared loaf pan and level the top.
- Bake for 50-60 minutes, rotating halfway, until a toothpick inserted comes out clean.
Cooling and Glazing
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar, milk, and reserved chopped strawberries, adjusting milk as necessary.
- Drizzle glaze over the cooled loaf and let it pool slightly on top.
