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To make this delightful bread, gather these fresh ingredients: - 1 cup fresh strawberries, pureed - 1/2 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup buttermilk, at room temperature - 1/2 cup diced strawberries (for added texture) These ingredients come together to create a moist, flavorful bread that is bursting with strawberry goodness. For the sweet and tangy glaze, you will need: - 1 cup powdered sugar - 2 tablespoons fresh strawberry puree - 1-2 teaspoons milk (adjust as needed for desired consistency) This glaze adds a perfect finish, making your bread even more special. You can enhance your bread with some fun add-ins if you like: - Chopped nuts, such as walnuts or pecans - A sprinkle of cinnamon or nutmeg - Chocolate chips for a sweet twist - Zest from a lemon or orange for brightness These options allow you to customize your strawberry glazed strawberry bread to fit your taste perfectly. {{ingredient_image_2}} To start, preheat your oven to 350°F (175°C). This step warms the oven for even baking. Next, take a 9x5 inch loaf pan and grease it with butter. You can also dust it with flour or line it with parchment paper. This helps the bread come out easily later. In a medium bowl, mix 1 cup of pureed strawberries with 1/2 cup of softened butter and 1 cup of granulated sugar. I use an electric mixer to blend these until the mix is smooth and creamy. Then, add 2 large eggs one by one. Make sure each egg blends well before adding the next. Stir in 1 teaspoon of pure vanilla extract for flavor. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This mix is the dry part of your recipe. Gradually add this dry mix to the strawberry mix. Alternate adding the flour mix and 1/2 cup of buttermilk, starting and ending with the flour. Finally, gently fold in 1/2 cup of diced strawberries. Be careful not to overmix. Then, pour the batter into your prepared loaf pan, smoothing the top with a spatula. Now it's time to bake! Place the loaf pan in the preheated oven. Bake for 55 to 65 minutes. You'll know the bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Once baked, let the bread cool in the pan for about 10 to 15 minutes. Then, carefully move the loaf to a wire rack. Let it cool completely before adding the glaze. This cooling step is crucial; glazing a warm loaf can make it messy. While the bread cools, we can prepare the glaze. In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of fresh strawberry puree, and 1 to 2 teaspoons of milk. Keep adding milk until the glaze reaches a pourable consistency. Once the bread is cooled, drizzle the glaze over the top. Allow it to cascade down the sides for a beautiful finish. Let the glaze set before slicing into your delicious creation. To make the best strawberry bread, start with ripe strawberries. They add natural sweetness. Use fresh strawberries for the glaze too. Always measure your ingredients carefully. This keeps your bread light and fluffy. Room temperature eggs and buttermilk mix better. This helps create a smoother batter. The glaze needs to be smooth and pourable. Start with one cup of powdered sugar. Add two tablespoons of fresh strawberry puree. Mix well. Then, add milk one teaspoon at a time. Keep stirring until you like the thickness. If it’s too thin, add more sugar. If it's too thick, add more milk. Don’t skip cooling the bread before glazing. If it’s warm, the glaze will melt. Also, avoid overmixing the batter. This can make the bread dense. When adding the strawberries, fold them in gently. Finally, make sure to use a toothpick to test for doneness. If it comes out clean, your bread is ready. Pro Tips Use Ripe Strawberries: For the best flavor, make sure to use ripe, juicy strawberries. They will enhance the sweetness and overall taste of your bread. Don’t Overmix: When folding in the diced strawberries, be gentle. Overmixing can lead to a dense bread rather than a light and fluffy texture. Check for Doneness: Since oven temperatures can vary, check the bread a few minutes before the baking time is up. A toothpick should come out clean or with a few moist crumbs. Let It Cool Fully: Allow the bread to cool completely before glazing. This prevents the glaze from melting off and ensures a beautiful finish. {{image_4}} You can enjoy this bread without gluten. Use a gluten-free flour blend instead of regular flour. Look for blends made with almond flour or coconut flour. Make sure the blend has xanthan gum, which helps with texture. Follow the same steps as in the regular recipe. It will taste great and be safe for those with gluten issues. Feel free to mix in other fruits or nuts. Blueberries, raspberries, or chopped bananas work well. These fruits add different flavors and colors. For nuts, try walnuts or pecans. Chop them finely and fold them in at the end. This twist gives the bread a new layer of taste and a delightful crunch. You can change how sweet your bread is. If you prefer less sugar, cut the sugar by a third. You could also use honey or maple syrup as a natural sweetener. Just remember to adjust the liquid ingredients if you do. Taste the batter before baking; it should be sweet but not overpowering. This helps you create the perfect balance just for you. To keep your strawberry glazed bread fresh, wrap it tightly in plastic wrap. This keeps moisture in and prevents it from drying out. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, consider freezing it. To freeze leftover bread, slice it first. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible to prevent freezer burn. Label the bag with the date. The bread will stay fresh for up to three months. Thaw slices at room temperature or pop them in the toaster for a warm treat. When you’re ready to serve, let the bread come to room temperature. If it was frozen, thaw it first. You can add a fresh glaze on top for a nice touch. Serve with whole strawberries for a pop of color. Enjoy it with a cup of tea or coffee for a perfect snack! Strawberry glazed bread stays fresh for about 3 to 5 days at room temperature. Store it in an airtight container. If you want it to last longer, keep it in the fridge, where it can last up to a week. To enjoy it at its best, eat it fresh! Yes, you can use frozen strawberries. Just make sure to thaw and drain them first. This helps get rid of extra moisture, which can change the bread's texture. After thawing, you can mash them into a puree or chop them for added texture. If you don’t have buttermilk, you can make a quick substitute. Mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes. This will give you a similar tangy flavor and acidity that buttermilk provides. This blog post covered how to make strawberry glazed bread from start to finish. We went over the key ingredients, steps for preparation and baking, and tips for the best results. You also learned about variations, storage, and answered common questions. Strawberry glazed bread is a fun treat to make. It’s easy to customize and share. Enjoy the delicious flavors and use the tips to make your version perfect. I hope you feel excited to bake and enjoy this tasty recipe!

Strawberry Glazed Strawberry Bread

A delightful bread infused with fresh strawberries and topped with a sweet strawberry glaze.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup fresh strawberries, pureed
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup buttermilk, at room temperature
  • 0.5 cup diced strawberries

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it with butter and dusting it with flour, or line it with parchment paper for easy removal.
  • In a medium mixing bowl, combine the pureed strawberries with the softened butter and granulated sugar. Use an electric mixer to blend the ingredients together until the mixture becomes smooth and creamy.
  • Add the eggs to the mixture one at a time, ensuring each one is fully incorporated before adding the next. Mix in the vanilla extract until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
  • Gradually mix the dry ingredients into the strawberry mixture. Alternate adding the dry mixture and the buttermilk, starting and ending with the flour mixture. Gently fold in the diced strawberries at the end, being careful not to overmix.
  • Pour the batter into the prepared loaf pan, using a spatula to smooth the top evenly.
  • Bake in the preheated oven for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Once baked, allow the bread to cool in the pan for about 10-15 minutes. Carefully transfer the loaf to a wire rack to cool completely before glazing.
  • While the bread is cooling, prepare the glaze by whisking together the powdered sugar, strawberry puree, and milk. Continue adding milk a little at a time until you achieve a pourable consistency that will generously drizzle over the bread.
  • Once the bread is completely cool, drizzle the prepared glaze evenly over the top, allowing it to cascade down the sides. Let the glaze set before slicing.

Notes

For an elegant display, serve the sliced bread on a decorative platter. Garnish with whole or halved strawberries and a light dusting of powdered sugar.
Keyword bread, dessert, strawberry