Glazed Strawberry Bread
A tender, bakery-style loaf studded with juicy strawberries and finished with a bright glaze. Perfect for breakfast or as a refreshing dessert.
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.
Notes
Store at room temperature for 2 days without glaze; refrigerate if glazed. For a thicker glaze, chill before drizzling.