Description
A moist and delicious strawberry bread perfect for any occasion.
Ingredients
Scale
- ¾ cup granulated sugar
- ½ cup whole milk
- ½ cup vegetable oil
- 2 cups plus 2 Tbsp all-purpose flour
- 1 ½ cups diced fresh strawberries
- 1 ½ tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup powdered sugar
- 3 Tbsp diced fresh strawberries
- 1 tsp whole milk
Instructions
- Preheat your oven to 350°F and lightly coat a 9×5-inch loaf pan with baking spray.
- In one bowl, whisk together sugar, milk, oil, egg, and vanilla until smooth and well blended.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—don’t overmix.
- In a small bowl, toss the strawberries with a bit of flour to coat them evenly. Gently fold the coated strawberries into the batter, ensuring even distribution.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Mash the strawberries in a small bowl, releasing their natural juices. Mix in powdered sugar and a splash of milk until the glaze is smooth and pourable.
- Drizzle the glaze over the cooled bread, letting it cascade naturally. Allow it to set for about 30 minutes before slicing and serving.
Notes
- For best results, use fresh strawberries.
- Make sure not to overmix the batter to keep the bread light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg