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Glazed Strawberry Bread Recipe

Glazed Strawberry Bread

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Servings: 12 slices
Calories: 265
Ingredients Method

Ingredients
  

For the Bread
  • 2 cups 250 g all-purpose flour: Provides structure while keeping the crumb tender.
  • 1 teaspoon baking powder: Gives reliable lift.
  • ½ teaspoon baking soda: Reacts with the yogurt for extra rise and tenderness.
  • ½ teaspoon salt: Balances the sweetness.
  • ¾ cup 150 g granulated sugar: Sweetens the loaf without making it overly dense.
  • 2 large eggs room temperature: Bind the batter and add richness.
  • ½ cup 120 ml neutral oil (canola or vegetable): Keeps the bread moist longer than butter alone.
  • ½ cup 120 g plain yogurt or sour cream: Adds tang and tenderness.
  • 1 teaspoon pure vanilla extract: Rounds out the flavor.
  • 1½ cups about 220 g fresh strawberries, hulled and diced small: Deliver juicy pockets of fruit. Toss with 1 tablespoon flour before folding in to prevent sinking.
For the Glaze
  • 1 cup 120 g powdered sugar, sifted: Creates a smooth, pourable glaze.
  • 2 –3 tablespoons milk or cream: Adjusts consistency so the glaze is thick but still pourable.
  • ½ teaspoon vanilla extract optional: Adds depth.
  • Tiny pinch of salt optional: Cuts the pure sweetness.

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal. Lightly flour the sides if desired.
  2. In a large bowl whisk together flour, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl whisk the sugar, eggs, oil, yogurt, and vanilla until smooth and slightly thickened.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no large flour streaks remain. The batter will be thick.
  5. Toss diced strawberries with the extra tablespoon of flour. Gently fold them into the batter so they are evenly distributed without overmixing.
  6. Scrape the batter into the prepared pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and the center should spring back lightly when pressed.
  7. Let the loaf cool in the pan for 15 minutes, then lift out onto a wire rack. Cool fully before glazing so the glaze does not melt and run off.
  8. Whisk powdered sugar, 2 tablespoons milk, and vanilla until smooth. Add more milk a teaspoon at a time if needed for a thick but pourable consistency. Drizzle or spread over the cooled loaf. Let the glaze set 20–30 minutes before slicing.