strawberry bread recipe

This strawberry banana bread is packed with fresh strawberries! This is an easy, no-mixer quick bread recipe you&#x27;re going to love!

Strawberry Banana Bread

light brown sugar, packed

oil oil

sugar

sour cream (lite is okay;

vanilla extract

all-purpose flour,

baking powder

baking soda

salt,

mashed ripe bananas (about 2 large or 3 small bananas)

strawberries, all-purpose flour

Preheat oven to 350F. Spray one 9×5-inch loaf...

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.

To a large bowl, add the the first...

To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.

Add 1 1/4 cups flour, baking powder, baking...

Add 1 1/4 cups flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.

Add the bananas and fold gently to combine.

Add the strawberries tossed in 3 tablespoons flour...

Add the strawberries tossed in 3 tablespoons flour and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to 1/4 cup additional flour. All bananas and strawberries vary in their moisture content and the consistency of batters will vary. The berries will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.

Turn batter out into the prepared pan ,...

Turn batter out into the prepared pan , smoothing the top lightly with a spatula.

Bake for about 55 to 65 minutes (I...

Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.*

Allow bread to cool in pan for about...

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Bread will keep airtight at room temperature for...

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

This moist strawberry bread is full of pieces of juicy, fresh strawberries and topped with a delicious sweet glaze. Perfect for breakfast or a snack!

Strawberry Bread

milk

vanilla extract (or almond extract)

all-purpose flour

salt

strawberries (diced)

unsalted butter (melted)

strawberries (finely diced)

heavy cream (or milk)

Preheat the oven to 350°F.

In a medium bowl stir together the sugar, milk, oil, egg, and vanilla.

In a separate bowl combine the flour, baking powder, and salt.

Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries.Pro Tip: Coating the strawberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.

Fold the floured strawberries gently into the batter.Pro Tip: Be very gentle folding in the strawberries to minimize streaking in the bread or crushing the berries.

Pour the bread batter into a greased 9"x5" bread pan.

Bake at 350°F for 50 to 55 minutes on the middle rack of your oven. A toothpick inserted in the center of the bread should come out clean.

Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, melted butter, diced strawberries, milk and extract in a small bowl. Mix until it is smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve.Pro Tip: Make sure to let cool fully before glazing.Pro Tip: Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.

Strawberry Bread with Glaze is a delicious sweet bread recipe made with fresh strawberries. We love the classic ingredients and easy method for making this strawberry quick bread!

Strawberry Bread with Glaze

eggs

vegetable oil

flour

TBSP vanilla

tsp baking powder

tsp baking soda

strawberries (divided)

TBSP flour

heavy cream

Preheat oven to 350°F. Grease a bread pan with non-stick spray or butter, then dust with flour to coat sides &amp; bottom. Set aside.

Whisk the eggs and sugar together in a medium sized mixing bowl. Then add the oil and milk. Whisk the dry ingredients in a separate bowl, then slowly add the dry ingredients to the wet ingredients.

Toss 1 cup of the fresh diced strawberries with the 2 TBSP flour until berry pieces are coated. Pour the berries onto the bread batter, then gently fold the berries into the mixture.

Pour batter into prepared pan.

Bake in oven at 350 F degrees for 40-50 minutes, until internal temp registers 200°F, or a toothpick inserted comes out clean.

Let bread cool for 10-15 minutes, then overturn onto a cooling rack to finish cooling.

Whisk the powdered sugar and cream in a large bowl, then add 1/4 cup of the fresh strawberries. Pour over the cake, then top with remaining strawberries &amp; serve.

Moist, tender, and flavorful, you will fall in love with this Strawberry Bread recipe. It&#039;s loaded with diced strawberries and topped with a sweet, delicious glaze.

sugar ((150 grams))

milk ((120 milliliters))

vegetable oil ((120 mL))

all-purpose flour ((255 grams))

strawberries ((230 grams))

strawberries

sugar ((120 grams))

Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with baking spray.

In a medium bowl, whisk together the sugar, milk, oil, egg, and vanilla. In another medium bowl, stir together 2 cups of flour, baking powder, and salt. Add the flour mixture to the sugar mixture and stir until just combined.

In a small bowl, combine strawberries and 2 tablespoons flour, tossing to coat strawberries. Fold the strawberries into the batter. Pour the batter into the prepared loaf pan.

Bake for 55 to 60 minutes or until a wooden pick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.

For the Bread:

Place the strawberries in a small bowl and mash. Stir in the powdered sugar and milk. Spoon over the cooled bread. Let stand for 30 minutes or until the glaze sets before serving.

For the Glaze:

Made with fresh fruit, this easy, moist strawberry bread is a delicious and easy treat. It's loaded with diced strawberries and topped with a sweet strawberry glaze! The perfect summer recipe for enjoying strawberries!

cups (260 grams) all-purpose flour

tsp baking powder

tsp salt

(112 grams) unsalted butter, melted

cup (207 grams) sugar

tsp vanilla extract

lemon juice

¼ cup (60 milliliters) milk

cups (270 grams) diced strawberries (about 1 lb)

(115 grams) powdered sugar

Preheat oven to 350°F (180°C). Grease a 9×5 loaf pan very well with non-stick baking spray.

In a medium size bowl, combine the flour, baking powder and salt.

Combine the melted butter and sugar, then add the eggs and vanilla extract and mix together until well combined.

Add the lemon juice and milk and mix together until well combined.

Add the dry ingredients to the wet ingredients and mix just until combined. Don’t over-mix.

Pour the batter into the loaf pan and bake for 60-65 minutes, or until a toothpick inserted in the middle comes out clean.

Remove the loaf from the oven and allow to cool for about 10 minutes, and then remove to a cooling rack to cool completely.

To make the icing, add the diced strawberries to a medium sized bowl. Mash with a fork or a muddler, then add 1 tablespoon of heavy cream.

Add the powdered sugar and whisk together until well combined. It may start out thick and seem like it won’t come together, but it should. Add additional cream, a teaspoon at a time, if needed to get a spreadable icing consistency.

Pour/spread the icing over the cooled bread.

Store in an air-tight container. You can store it at room temperature for about 24 hours, and refrigerate it after that for another 2-3 days. The icing on top will add moisture, so expect it to be quite moist on top.

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Strawberry Bread

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Strawberry Bread

Strawberry Bread

Top 5 strawberry bread recipe recipes from across the web

The most viewed strawberry bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Banana Bread

Strawberry Bread

Strawberry Bread with Glaze

Strawberry Bread

Strawberry Bread

The most viewed strawberry bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine