I recently baked a Strawberry Loaf Recipe that brings a fresh twist to my kitchen. I blended all-purpose flour, granulated sugar, and melted butter with real, chopped strawberries, then topped the bread with a glaze of powdered sugar, strawberry puree and a touch of lemon juice. Its simple ingredients create a delightfully unique dessert.

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I recently whipped up a Strawberry Bread Loaf with Strawberry Glaze and it totally blew my mind. This recipe is a gamechanger for anyone who loves that fresh burst of strawberry flavor in every bite.

I tossed together 2 cups all-purpose flour, 1 cup granulated sugar, and 2 teaspoons baking powder with a pinch of salt before mixing in 1/2 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract. The dough was elevated with 1/2 cup whole milk and 1 cup chopped fresh strawberries that really make it pop.

Then, to top it all off, I drizzled a glaze made from 1 cup sifted powdered sugar, 1/2 cup pureed fresh strawberries, and a hint of lemon juice. It’s one of those recipes that makes you question why you ever spent money on other strawberry desserts.

If you love experimenting in the kitchen, this one’s definitely for you.

Why I Like this Recipe

I like this recipe because the bread turns out super soft and doesn’t need any yeast, so it’s really quick to mix up and bake. I also love that it has fresh strawberries both in the batter and in the glaze, which makes the flavor pop and feel natural. Another reason is that the instructions are pretty simple so I can whip it up without too much fuss. And, honestly, drizzling that sweet strawberry glaze over the warm bread just makes it extra satisfying for a treat.

Ingredients

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All-purpose flour gives the loaf carbs and structure for a soft, lovely crumb.
Granulated sugar sweetens the mix, making it tender and real yummy.
Unsalted butter brings rich, moist texture and a buttery flavor that shines.
Eggs add protein and help bind ingredients so its rise is spot on.
Fresh strawberries offer natural sweetness, vibrant color, and a boost of vitamins.
Powdered sugar makes a smooth glaze that coats the bread with gentle sweetness.
Strawberry puree intensifies the fruit flavor and gives the glaze a tangy twist.
Lemon juice adds a little citrus zing to balance out all the sweetness.

Ingredient Quantities

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter (melted)

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1 cup fresh strawberries, chopped

1 cup powdered sugar (sifted, for the glaze)

1/2 cup fresh strawberries, pureed (for the glaze)

1/2 teaspoon lemon juice (for the glaze)

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan with butter.

2. In a large bowl, mix together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In another bowl, beat 2 large eggs, 1/2 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1/2 cup whole milk until well combined.

4. Combine the wet ingredients with the dry ingredients and stir until just mixed; don’t over stir or the bread might turn tough.

5. Gently fold in 1 cup chopped fresh strawberries into the batter.

6. Pour the batter into your prepared loaf pan and smooth out the top.

7. Bake for 50-60 minutes, checking with a toothpick in the center to make sure it’s done.

8. While the bread is baking, make the glaze: mix 1 cup sifted powdered sugar, 1/2 cup pureed fresh strawberries, and 1/2 teaspoon lemon juice until smooth.

9. Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a cooling rack.

10. Drizzle the strawberry glaze over the warm bread and let it set before slicing and serving. Enjoy!

Equipment Needed

1. Oven
2. Loaf pan
3. Two mixing bowls
4. Measuring cups and spoons
5. Whisk
6. Spatula
7. Toothpick
8. Cooling rack
9. Blender or food processor for pureeing strawberries

FAQ

Q: Can i use frozen strawberries instead of fresh ones?

A: Yeah, you can but make sure to thaw and drain them so they dont add too much water to your dough.

Q: How do i know when the bread loaf is done?

A: Just poke it with a toothpick, if it comes out clear then its ready to be taken out of the oven.

Q: Can i swap whole milk with any other type of milk?

A: Sure you can use skim or even almond milk but it might affect the texture a little bit.

Q: Do i have to mix the strawberries into the batter or can i fold them in?

A: Its best to gently fold them in so the fruit doesnt mash and change the texture of the loaf.

Q: How long will the strawberry bread keep?

A: It will keep for about 3 days at room temperature in an airtight container, but if you live in a warm climate i reccomend storing it in the fridge.

Strawberry Bread Loaf With Strawberry Glaze Recipe Substitutions and Variations

If you dont have all-purpose flour on hand, you can swap it for whole wheat flour or a gluten free blend in a 1:1 ratio.
Instead of unsalted butter, you can use melted coconut oil or margarine—it works just fine in the mix.
For eggs, try using 1/4 cup unsweetened applesauce per egg if you’re looking for a lighter option.
If whole milk isn’t available, any non-dairy milk like almond or soy milk can be used in equal amounts.
You can also mix things up by using coconut sugar instead of granulated sugar for a different kind of sweet kick.

Pro Tips

1. Be extra careful not to overmix your batter. Once you add your wet ingredients to the dry ones, stir just until everything’s combined so your bread stays light and fluffy, not dense and tough.
2. Check your oven temperature with an oven thermometer if you can. Ovens tend to run a bit high or low and having the right temp can really make a difference in how well your bread bakes.
3. When folding in the strawberries, do it gently. Breaking up the fruits too much can release extra juice that might change the texture of your mixture.
4. For your glaze, sift the powdered sugar really well to avoid any lumps. This way you get a smooth, even drizzle every time, plus if you want a stronger tang, don’t be afraid to add a bit more lemon juice.

Strawberry Bread Loaf With Strawberry Glaze Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven
2. Loaf pan
3. Two mixing bowls
4. Measuring cups and spoons
5. Whisk
6. Spatula
7. Toothpick
8. Cooling rack
9. Blender or food processor for pureeing strawberries

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (melted)
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup fresh strawberries, chopped
1 cup powdered sugar (sifted, for the glaze)
1/2 cup fresh strawberries, pureed (for the glaze)
1/2 teaspoon lemon juice (for the glaze)

Directions

Preheat your oven to 350°F and grease a loaf pan with butter.
In a large bowl, mix together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In another bowl, beat 2 large eggs, 1/2 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1/2 cup whole milk until well combined.
Combine the wet ingredients with the dry ingredients and stir until just mixed; don't over stir or the bread might turn tough.
Gently fold in 1 cup chopped fresh strawberries into the batter.
Pour the batter into your prepared loaf pan and smooth out the top.
Bake for 50-60 minutes, checking with a toothpick in the center to make sure it's done.
While the bread is baking, make the glaze: mix 1 cup sifted powdered sugar, 1/2 cup pureed fresh strawberries, and 1/2 teaspoon lemon juice until smooth.
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a cooling rack.
Drizzle the strawberry glaze over the warm bread and let it set before slicing and serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.