Strawberry Bread with Sweet Glaze Recipe

Ingredients

Bread Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup unsalted butter softened
• ¾ cup sugar
• 1 large egg
• 1 teaspoon vanilla
• ½ cup milk
• 1 ½ cups strawberries finely chopped (about 8-10)

Glaze Ingredients

• 2 cups powdered sugar
• 2 Tablespoons melted butter
• ⅓ cup strawberries finely chopped (about 3-4)
• ½ teaspoon vanilla or almond extract
• 1–2 Tablespoons heavy cream or milk

Instructions

1. Preheat the oven to 350 degrees Fahrenheit to ensure it’s at the right temperature when the batter is ready.
2. In a medium bowl, combine the all purpose flour, baking powder, and salt. Set aside for later use.
3. In a large mixing bowl, beat the softened unsalted butter and sugar together until the mixture is fluffy and light.
4. Add in the large egg and vanilla extract to the butter and sugar mixture. Continue mixing on medium speed for an additional minute until fully incorporated.
5. Pour in the milk and half of the flour mixture, mixing for about 30 seconds. Then add the remaining half of the flour mixture. Scrape down the sides of the bowl to combine all ingredients evenly.
6. Stir in the finely chopped strawberries gently to evenly distribute them through the thick batter. The batter will become slightly less thick at this stage.
7. Pour the batter into a lightly sprayed or floured bread loaf pan. Place in the preheated oven and bake for about 50 minutes until a toothpick inserted in the center comes out clean.
8. Remove the bread from the oven and allow it to cool completely before applying the glaze.
9. In a medium bowl, whisk together powdered sugar, melted butter, and vanilla or almond extract. Add 1-2 tablespoons of heavy cream or milk to reach desired consistency, then stir in the finely chopped strawberries until smooth.
10. Spread the prepared strawberry glaze evenly over the cooled bread. For a thicker glaze, gradually add more powdered sugar, ¼ cup at a time, until consistency is desired.
11. Serve slices of the strawberry bread and consider leaving a rating and comment to share your experience with this recipe.

Notes

• Store leftover strawberry bread in an airtight container or tightly wrapped in plastic wrap to maintain freshness.
• The bread can be kept refrigerated for up to 3 days.
• You can substitute milk with a dairy-free alternative to make this recipe lactose-free.
• For extra strawberry flavor, use fresh ripe strawberries finely chopped evenly throughout the batter and glaze.
• Make sure to allow the bread to cool completely before glazing to prevent the glaze from melting and sliding off.