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Just the right amount of moist strawberry bread recipe, that comes together with just 10 minutes of preparation time. This bright bread is sweetened with a fresh and fruity strawberry glaze!
Bake my Strawberry Cupcakes next. Find all my Summer Dessert Recipes at one place.
Jump to:
- How to avoid a soggy and dense bread:
- Recipe Ingredients:
- How to make this Bread:
- Strawberry Glaze:
- Quick Tip:
- What can I make with lots of strawberries?
- Recipe
Do you love to bake with strawberries? Do you manage to save some for baking? If you ask me, I want to eat them to my heart's content first. Throw some in my morning and evening smoothies next. Hello summer! Then bake with them if I have any left.
Don't get me wrong. It's not like I don't love to bake with berries and so I eat them all. Neither it's like I am obsessed with berries. It's just I can't stop thinking about them. And eating them. Or drinking them. Also folding them in my Oreo Icebox Cake!
So how many strawberries do I need in a day? I am very poor at mathematics. Plenty?? You guessed it!
Nothing screams summer like strawberries! I have my refrigerator jam-packed with them right now. Whipping up this fresh strawberry frosting for these easy lemon cupcakes next!
Alright! Let's focus on our strawberry bread recipe today. The bread you see here is loaded with juicy strawberries, filled with vanilla and fruity flavors and has a very tender crumb!♥
How to avoid a soggy and dense bread:
You see when a batter is stuffed with fresh fruits, these chunks release juices as the cakes/breads bake. This results in an over moist, dense and blah outcome. Not delicious at all!
This bread won't let you downwith an over moist crumb! How dowe achieve it?
This is how!
- We will not over stuff our bread with strawberry chunks. Just the right proportion of batter to fruit for that delicious flavor without making the bread wet.
- We are patting our strawberries dry after washing them to ensure no additional liquid/moisture finds way in the batter.
- And generously coat our diced strawberries with additional flour. This will not only prevent them from sinking, but will also absorb most of the moisture that the fruit will release during baking.
- We won't cut strawberry chunks too big. Just about ⅓ of an inch. That way chunks wouldn't leave a bigger dent in batter as the bread bakes. Neither it will make the surrounded crumb too soggy. Small chunks will prevent sinkage as well. 😉
- Oh and also I did not mix all the fruit chunks in my batter. I saved about one-third of them to use as a topping.
So now strawberries won't release that juice in the batter. Some of it will evaporate too. Makes sense? Plus it looks so pretty, if you plan not to glaze the bread. Shh! I didn't say that.
Recipe Ingredients:
You only need minimal ingredients to create this summer favorite berry bread. Let us check them out!
- Flour: All purpose flour is the base of this bread. It helps in producing a soft bread, giving it strength and structure.
- Egg: You will need three large eggs. Make sure they are at room temperature before mixing then in the batter.
- Butter: While many strawberry bread recipes out there use oil as fat in their recipe, we are going for room temperature butter to add that buttery flavor and richness to the bread.
- Sour Cream: to compensate for oil here, we are adding sour cream. This will take an otherwise blah bread to a whole new level. Your bread will be super moist and soft. Use full fat sour cream at room temperature here for best results.
Full fat Greek yogurt can be replaced if you don't have sour cream on hand. But remember the texture of bread will be affected slightly if you take this route.
- Sugar: We are using granulated sugar here to sweeten as well as tenderize the bread.
- Strawberries: Use red and ripen berries for best taste and flavor. Remember to coat them in flour before adding to the batter.
How to make this Bread:
This is the most easy and quick bread to bake. Except, you need to quickly beat room temperature butter and sugar till it gets light.
Just mix your wet and dry ingredients together. Fold in diced strawberries, bake, Cool, Drizzle with fruity pink glaze and indulge!
Oh I almost forgot we are using some sour cream too in the recipe. Sour cream takes the texture of this bread to the tippy-top!
Soft, moist, tender and mouth melting. Those fresh strawberry chunks will burst in your mouth. With all that fruity gooey glaze sipped into the bread, you will fall in love with the first bite!
Strawberry Glaze:
This glaze is deliciously flavorful, Super thick, pretty in pink and fruity even without the food coloring! RedStrawberries steal most of the show! You only need a few drops of coloring if you desire a bright pink glaze♥♥♥
To make the glaze, quickly puree some strawberries to create a smooth glaze. If you want mini strawberry chunks in your glaze, dice them into ⅓ of an inch instead.
Now mix them with confectioners' sugar, a few drop of pink food coloring and stir till a glaze is formed.
To Thicken or to Thin the glaze out:
Fixing the consistency of glaze is super easy. If you find the glaze to be too thick, thin it out using 1-2 teaspoons of milk. You can even use heavy cream in place of milk. It makes the glaze richer.
If you notice the glaze is runny, simply add a little more confectioners' sugar to it and stir till it is thickened to your liking.
Quick Tip:
You can intensify the strawberry flavor of this bread recipe in two ways.
- Use red, ripen strawberries
- Save some bread for the next day
The strawberry flavor and texture of the bread multiplies ten folds after a few hours. You sure need some patience. And you need it immediately! 😉
What can I make with lots of strawberries?
Options are endless! Bake my Strawberry Muffins. Try this Fluffy Strawberry Cake next. Go for these Healthier Strawberry Bars or try these Berry Topped Sugar Cookies!
Can I bake with frozen strawberries?
Yes, you definitely can! But I suggest to go for fresh ones whenever possible. It ensures not so soggy bakes.
Should I thaw frozen berries before baking?
It isn't required to thaw berries before baking. You must coat berries in flour to absorb all the moisture these ooze out during baking.
Love berries? Then you need to check out these Lemon Muffins bursting with berries!
If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog
Also lets be friends on PinterestandFacebook!<3
Recipe
Strawberry Bread Recipe
Just the right amount of moist strawberry bread that comes together in a snap. This bright bread is sweetened with a fresh and fruity strawberry glaze!
4.93 from 14 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American, International
US Customary - Metric
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings 10 Slices
Calories: 374kcal
Author: Neha
Equipment
1 Stand/handheld mixer
Ingredients
- ½ Cup unsalted butter (at room temperature_
- ¾ Cup Granulated Sugar
- 3 large Eggs (at room temperature)
- 1 and ½ teaspoons Vanilla Extract
- ½ Cup Sour cream (at room temperature)
- 2 Cups All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 1 and ½ Cups Strawberries (rinsed, dried, diced-⅓ of an inch and tossed in 2 tbsps of flour)
For the strawberry glaze
- 2 Cups Powdered Sugar
- ⅓ Cup Strawberries (red and ripe, pureed or diced)
- 2 teaspoons Milk/heavy cream (if required)
- Few drops Pink food coloring (optional)
For the decoration
- 2 Tbsp Marshmallow fluff (melted in microwave)
- 2 Strawberry fans
US Customary - Metric
Instructions
Preheat your oven to 350°F. Grease/spray an 8 or 9 inch loaf pan with butter/ oil spray. Alternatively, you can line the pan with parchment paper. I used a light colored pan as I did not want my bread to get over brown on the sides.
In a bowl, sift together flour, baking powder, baking soda and salt. Set it aside. Now beat butter and sugar together in a stand mixer or with a handheld beater till the butter gets pale and light. About 2-3 minutes.
Next add and mix in eggs, one at a time. Also add and mix in vanilla. Pour in sour cream and mix it in too.
Pour batter in the greased/lined pan, top with remaining strawberries and bake for about 50-60 minutes or until a tooth pick inserted in the center comes out clean. My bread took exactly 56 minutes in oven.
Now slowly add dry ingredients into wet and mix until no lumps of flour are visible. Try not to overmix. Fold in flour coated strawberry chunks in the last. Save a few strawberry chunks to top on the batter.
To coat strawberry chunks in flour: Toss diced strawberry chunks lightly in the flour and fold using a fork. Don't over toss the chunks, we don't want the strawberries to release their juices.
Cool the bread in pan for 5-10 minutes. Cool down further on a wire rack completely before glazing/slicing.
To make Strawberry Glaze:
Puree strawberries and add to powdered sugar. Add in the food coloring too (if adding). Mix until a glaze if formed. You can also dice strawberries and add to sugar, if you wish.
Add heavy cream/milk only if required to thin the glaze out. If your glaze looks way too thin, add some more powdered sugar.
For the white Stripes:
Melt marshmallow fluff in small increments, pipe it and draw lines over glaze to form pattern of choice. Decorate with strawberry fans.
Notes
Storage Information:
- the bread tastes super yum on the day 2. As all the flavors get time to know each other well. You can store this bread at room temperature in an air-tight container for 2-3 days.
- Any left overs can be kept in refrigerator for up to a week. This also freezes well for 2-3 months with/without the glaze on. Thaw in the refrigerator for a few hours before serving.
Strawberry Fans: To make strawberry fans, take a medium strawberry and make a few cuts (as thin as you can) through the length of the berry. Be careful not to cut all the way through the stem. Apply a little pressure on the stem and the fruit will fan out. It is super easy!
Tips for Perfect Bread:
- Make sure to pat dry the strawberries completely after washing. Dice them then. Any moisture in berries can make the batter too wet and lead to a soggy bake!
- Always toss strawberries in extra 2 tablespoons for flour to prevent them from sinking in the batter.
- Keep butter, eggs and sour cream at room temperature before starting to make the batter.
- Do not over mix the batter after adding dry ingredients. This can make the bread tough.
- Allow bread to cool completely before glazing. Or else the glaze can melt if poured over warm bread.
Nutrition
Serving: 1Slice | Calories: 374kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Sodium: 200mg | Sugar: 16g
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