Strawberry Bread
This Strawberry Bread Recipe is one of our favorite ways to make the most of fresh strawberries! With a simple vanilla batter and chopped strawberries, the cake loaf turns out fluffy, moist, and full of fruity flavor in every bite. It’s perfect for breakfast, brunch, or dessert! We make it every year in the summer when berries are in season, but it’s also fantastic for Valentine’s Day or any kind of gathering throughout the year.
Equipment
Ingredients
Cake
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/3 cup canola oil vegetable oil, or other flavorless oil
- 1/3 cup whole milk
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 pound fresh strawberries stems removed and chopped small
Strawberry Glaze
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 1 strawberry mashed
Instructions
- Preheat the oven to 350 degrees F and line a 9”x5” loaf pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the sugar, oil, milk, eggs, and vanilla extract. Whisk everything together just until combined. Don’t overmix; otherwise, the batter can become dense.
- Mix in the chopped strawberries.
- Pour the batter into the prepared pan.
- Bake in the center rack of the oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- When the cake is ready, remove from the oven and place the pan on a wire cooling rack for 15 minutes before lifting the cake out of the pan to cool completely, about 1 hour.
- Place the strawberry glaze ingredients in a bowl and whisk until smooth.
- Drizzle the strawberry glaze over the fully cooled cake.
Nutrition
Serving: 1SliceCalories: 257kcal
Tried this recipe?Let us know how it was!