Strawberry Bread

2.79 from 14 votes

This easy strawberry bread is a fun and fruity sweet treat that's super easy to put together, and is perfect for your summer parties!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 290kcal

Equipment

1 Oven
1 9" x 5" Bread Pan

Ingredients

Ingredients for the Bread

1/2 cup Granulated Sugar
1/2 cup Milk
1/2 cup Sour Cream
1 large Egg
1 tsp Vanilla Extract
2 cups Flour
1 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 cups Chopped Strawberries (fresh and in season) *see notes
2 tbsp Flour

Ingredients for the Glaze

2 cups Powdered Sugar
1/2 cup Diced Strawberries (fresh and in season)*see notes
1/2 tsp Vanilla Extract
1 tbsp Heavy Cream or Milk

Instructions

Before starting, preheat your oven to 350 degrees Fahrenheit.
Using a medium-sized bowl and mix together the sugar, milk, sour cream, egg, and vanilla.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Add the dry mixture to the wet mixture and stir gently until they are just combined. Do not overmix!
Using a small bowl, coat the chopped strawberries with 2 tablespoons of flour by tossing them together. Then, gently fold the floured strawberries into the batter. (this helps make sure the berries don’t sink to the bottom of the pan while baking)
Grease a 9" x 5" bread pan and pour the batter into it. Bake the bread at 350 degrees Fahrenheit for around 50-55 minutes. Use a toothpick to check if the bread is done. If the toothpick comes out clean when inserted in the center of the bread, the bread is ready.
Let the bread cool for 10 minutes before removing it from the pan and putting it on a wire rack to cool completely.
To make the glaze, mix together powdered sugar, diced strawberries, and vanilla in a small bowl until it becomes smooth. If the juices from the strawberries are not enough to liquify the glaze, add cream or milk one tablespoon at a time to help the ingredients incorporate. *Just don’t add too much because you want a nice, thick/spreadable glaze.
Once the bread is completely cool, spread the glaze on top of it. (if you add the glaze too quickly, before the bread has cooled, it will melt off the bread and not stay in place).
Slice and serve!

Notes

Notes:

Try to use fresh, in season strawberries if you can! The flavor and freshness of your strawberries really do make a difference.
You can grease your pan with butter, cooking spray or whatever you’d like but I personally LOVE using Baker’s Joy floured spray because my cakes/breads release perfectly each time!

Storage and Reheating Instructions:

Your leftover strawberry bread can be stored for 5 days in an airtight container in the refrigerator. You can then allow it to come to room temperature or enjoy it while it is still cool.
You can also batch make the bread, transfer it to a freezer safe bag (before frosting it) and freeze it for months.

Other FAQ Suggestions:

Can I Use Frozen Strawberries Instead of Fresh? Frozen strawberries tend to have more moisture, and can end up ruining the texture of the bread and make it soggy.
What Can I Use Instead of Sour Cream? Yogurt or buttermilk are good alternatives to sour cream.
What Can I Use Instead of Heavy Cream? If you don't have heavy cream, you can use vegetable oil instead.
Do I have to make the Glaze? No, not at all. You can eat this bread plain without the glaze if you prefer. And if that's your plan, maybe throw in a cup of chopped pecans to the batter to spice things up a bit!

⭐️⭐️ USE FRESH/IN SEASON STRAWBERRIES! It is really important to use flavorful strawberries in this recipe that are ripe and in season. Out of season berries with no flavor tend to just provide a dull bread. You can do a couple of things if you want to bring out the strawberry flavor and you only have out of season strawberries.

You can add 1 Tablespoon of strawberry extract to the wet mixture OR 4 oz of strawberry gelatin powder - then continue the recipe as written.

Nutrition