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Moist Fresh Strawberry Bread with Vanilla Glaze

A close-up view of a sliced loaf of moist strawberry bread topped with a dripping vanilla glaze.
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A simple, one-bowl recipe for a very moist quick bread featuring fresh strawberries and topped with a sweet vanilla glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup milk
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the sour cream and milk to the butter mixture, mixing until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the chopped fresh strawberries using a spatula.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  11. While the bread cools, prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  12. Drizzle the glaze over the cooled bread before slicing and serving.

Notes

  • For the best texture, gently fold the strawberries into the batter last to prevent them from sinking or breaking down too much.
  • If you prefer a less sweet bread, reduce the granulated sugar in the batter by 1/4 cup.
  • You can use frozen strawberries, but do not thaw them; toss them in 1 tablespoon of the flour mixture before folding them into the batter.

Nutrition

Find it online: https://sundayflavor.com/moist-fresh-strawberry-bread-recipe/