From the moment the aroma of baking strawberries and warm vanilla began to waft through my kitchen, I knew this Glazed Strawberry Bread was going to be a hit. And boy, was I right! My family, usually a tough crowd to please when it comes to breakfast bakes, devoured slice after slice, their faces lighting up with each sweet, fruity bite. The moist, tender crumb, studded with juicy strawberries, and topped with a luscious, glossy glaze, was simply irresistible. It’s become a weekend staple in our home, perfect for lazy brunches, afternoon tea, or even a delightful dessert. This recipe isn’t just easy to make; it’s a guaranteed crowd-pleaser that brings a touch of summer sweetness to any time of year. Prepare to be charmed by the simplicity and utterly delicious result of this Glazed Strawberry Bread – it’s a taste of sunshine in every slice!

Ingredients

To create this delightful Glazed Strawberry Bread, you’ll need a collection of fresh, pantry-friendly ingredients. Each component plays a crucial role in achieving the perfect texture, flavor, and overall deliciousness of the bread. Let’s break down each ingredient and understand its contribution:

For the Bread:
- 2 cups All-Purpose Flour: The foundation of our bread, all-purpose flour provides structure and a tender crumb. It’s important to measure flour correctly – spoon it into your measuring cup and level it off with a knife, avoiding scooping directly from the bag which can lead to too much flour and a dry bread. For a slightly richer flavor, you could substitute up to ½ cup of all-purpose flour with whole wheat pastry flour, but be mindful that this will result in a denser texture.
- 1 teaspoon Baking Soda: This leavening agent is essential for creating a light and airy bread. Baking soda reacts with the acidity in the buttermilk and brown sugar to produce carbon dioxide, which makes the bread rise beautifully. Ensure your baking soda is fresh for optimal results; old baking soda may lose its potency and lead to a flat bread.
- ½ teaspoon Baking Powder: Adding a touch of baking powder alongside baking soda provides a double boost of leavening power. Baking powder is a complete leavening agent, meaning it doesn’t require an acidic ingredient to activate. It contributes to a lighter texture and helps ensure a good rise. Like baking soda, freshness is key for baking powder too.
- ½ teaspoon Salt: Salt is a flavor enhancer in baking. It balances the sweetness and enhances the other flavors in the bread, including the strawberries and vanilla. Don’t skip the salt – it’s crucial for a well-rounded flavor profile. Table salt or fine sea salt works perfectly in this recipe.
- 1 cup Granulated Sugar: Sugar not only adds sweetness but also contributes to the moistness and tenderness of the bread. Granulated sugar dissolves easily and provides a clean, sweet flavor. You can experiment with using part brown sugar for a deeper, molasses-like sweetness if desired.
- ½ cup Packed Light Brown Sugar: Brown sugar adds a depth of flavor with its molasses notes and contributes to a moist, chewy texture. Light brown sugar is recommended as it provides a subtle caramel flavor without being overpowering. Make sure to pack it lightly when measuring to ensure accuracy.
- ½ cup Vegetable Oil: Oil is the fat source in this recipe, contributing to a moist and tender crumb. Vegetable oil has a neutral flavor, allowing the strawberry and vanilla flavors to shine through. You can also use canola oil or melted coconut oil (ensure it’s cooled slightly before adding to the batter). Avoid using olive oil as its flavor might be too strong for this sweet bread.
- 2 Large Eggs: Eggs provide structure, richness, and moisture to the bread. They bind the ingredients together and contribute to a tender crumb. Use large eggs at room temperature for better emulsification and a smoother batter.
- 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile of the bread, adding warmth and complexity. Use pure vanilla extract for the best flavor; avoid imitation vanilla if possible. For an even more intense vanilla flavor, you can scrape the seeds of half a vanilla bean into the batter.
- ½ cup Buttermilk: Buttermilk adds a tangy flavor and contributes to a tender crumb. The acidity in buttermilk reacts with the baking soda to create a light and airy texture. If you don’t have buttermilk, you can make a substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes to curdle before using.
- 2 cups Fresh Strawberries, hulled and chopped: Fresh strawberries are the star of the show! They provide sweetness, moisture, and a burst of fresh, fruity flavor. Choose ripe, red strawberries for the best taste. Hull and chop them into small pieces, about ½ inch in size, so they distribute evenly throughout the bread. You can also use frozen strawberries, but thaw them completely and drain off any excess liquid before using.
For the Glaze:
- 1 cup Powdered Sugar: Powdered sugar, also known as confectioners’ sugar, is the base for our sweet glaze. It dissolves smoothly into liquids, creating a glossy, pourable glaze. Make sure to sift the powdered sugar if it’s lumpy to ensure a smooth glaze.
- 2-3 tablespoons Milk or Strawberry Juice: Liquid is needed to thin out the powdered sugar and create a pourable glaze. Milk provides a classic glaze consistency, while strawberry juice (from macerating some extra strawberries or using store-bought) will enhance the strawberry flavor of the glaze. Start with 2 tablespoons and add more gradually until you reach your desired consistency.
- ½ teaspoon Vanilla Extract: A touch of vanilla extract in the glaze complements the strawberry flavor and adds a hint of warmth. Again, pure vanilla extract is recommended for the best flavor.

Instructions

Creating this Glazed Strawberry Bread is a straightforward and enjoyable process. Follow these step-by-step instructions to bake a loaf of deliciousness:

Preheat the Oven and Prepare the Pan: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you place the bread in, promoting even baking. While the oven preheats, prepare a 9×5 inch loaf pan. Grease the pan thoroughly with butter or cooking spray to prevent the bread from sticking. For extra insurance, you can line the bottom of the pan with parchment paper, leaving an overhang on the sides to easily lift the baked bread out later. This is especially helpful for delicate breads like this one.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Whisking is important as it aerates the flour and ensures the leavening agents and salt are evenly distributed throughout the dry ingredients. This step is crucial for a consistent texture in your bread. Set this bowl aside for now.
Cream Wet Ingredients: In a separate large bowl, or the bowl of a stand mixer, combine the granulated sugar, brown sugar, and vegetable oil. Cream these together using an electric mixer (hand mixer or stand mixer) on medium speed until well combined and slightly lightened in color. This process incorporates air into the mixture, which contributes to a lighter texture in the final bread.
Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat until the mixture is smooth and well combined. Then, stir in the vanilla extract. The eggs add richness and structure to the bread, while vanilla enhances the overall flavor profile.
Alternate Dry and Wet Ingredients with Buttermilk: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Start by adding about one-third of the dry ingredients to the wet ingredients and mix on low speed until just combined. Then, add half of the buttermilk and mix until just combined. Repeat with another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. Mix until just combined after each addition, being careful not to overmix. Overmixing can develop the gluten in the flour too much, resulting in a tough bread. The batter should be smooth but slightly thick.
Fold in Strawberries: Gently fold in the chopped fresh strawberries using a spatula. Distribute them evenly throughout the batter. Folding is a gentle mixing technique that prevents overmixing and keeps the strawberries intact. You want the strawberries to be incorporated but not crushed or mashed into the batter.
Pour Batter into Prepared Pan and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time can vary slightly depending on your oven, so start checking for doneness around 55 minutes. If the top of the bread starts to brown too quickly, you can loosely tent it with foil for the remaining baking time. The bread is done when a skewer inserted into the thickest part comes out clean and the top is golden brown.
Cool in Pan, Then Transfer to Wire Rack: Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes. This allows the bread to set slightly before you try to remove it from the pan. After 10-15 minutes, carefully invert the bread onto a wire rack to cool completely. Cooling on a wire rack prevents the bottom of the bread from becoming soggy and allows air to circulate around it, ensuring even cooling.
Prepare the Glaze: While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or strawberry juice), and vanilla extract until smooth. Start with 2 tablespoons of liquid and add more gradually until you reach a pourable consistency. The glaze should be thick enough to coat the bread but thin enough to drizzle smoothly. If you want a thicker glaze, use less liquid; for a thinner glaze, add a bit more liquid.
Glaze the Bread: Once the bread is completely cool, drizzle the glaze evenly over the top of the loaf. You can use a spoon or a whisk to drizzle the glaze. Let the glaze set and harden slightly before slicing and serving. The glaze will add a beautiful shine and extra sweetness to the bread.
Slice and Serve: Slice the Glazed Strawberry Bread and serve. Enjoy the delightful combination of moist bread, sweet strawberries, and luscious glaze! This bread is best enjoyed fresh but can also be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)

Servings: Approximately 12 slices
Calories per serving: Approximately 250-300 calories

Please note that these values are estimates and can vary based on specific ingredients used, serving sizes, and preparation methods. For more precise nutritional information, you can use online nutritional calculators with the specific brands and quantities of ingredients you use.

Preparation Time

Prep time: 20 minutes
Bake time: 55-65 minutes
Total time: Approximately 1 hour 15 minutes – 1 hour 30 minutes

This Glazed Strawberry Bread is relatively quick to prepare, making it perfect for weekend baking or when you need a sweet treat without spending hours in the kitchen. The majority of the time is spent baking, allowing you to relax or attend to other tasks while the delicious aroma fills your home.

How to Serve

Glazed Strawberry Bread is incredibly versatile and can be enjoyed in numerous ways. Here are some serving suggestions to maximize your enjoyment:

Breakfast or Brunch:
- Serve warm slices alongside a cup of coffee or tea for a delightful and satisfying breakfast.
- Pair it with a side of fresh fruit like berries or a fruit salad for a balanced brunch.
- Offer it as part of a larger brunch spread with eggs, yogurt, and other breakfast favorites.
Dessert:
- Enjoy a slice as a light and flavorful dessert after dinner.
- Serve it with a scoop of vanilla ice cream or whipped cream for a more decadent treat.
- Drizzle with extra glaze or a strawberry sauce for added sweetness and flavor.
Snack or Tea Time:
- Enjoy a slice with a glass of milk, iced tea, or lemonade for a perfect afternoon snack.
- Pack a slice in a lunchbox for a sweet and satisfying midday treat.
- Serve it as part of an afternoon tea spread with other small pastries and finger sandwiches.
Special Occasions:
- Bake a loaf to bring to potlucks, picnics, or gatherings with friends and family.
- It makes a thoughtful homemade gift for birthdays, holidays, or thank you gestures.
- Dress it up with fresh strawberries and mint leaves for a more elegant presentation on special occasions.

Additional Tips for Baking the Best Glazed Strawberry Bread

To ensure your Glazed Strawberry Bread turns out perfectly every time, consider these helpful tips:

Use Room Temperature Ingredients: Bring your eggs and buttermilk to room temperature before starting the recipe. Room temperature ingredients emulsify more easily, resulting in a smoother batter and a more tender bread. Cold ingredients can sometimes cause the batter to curdle or separate, especially when mixing oil and liquids.
Don’t Overmix the Batter: Overmixing the batter can develop the gluten in the flour too much, leading to a tough and dense bread. Mix the dry and wet ingredients until just combined. A few streaks of flour are okay at this stage, as they will disappear when you fold in the strawberries.
Toss Strawberries with a Little Flour (Optional): To prevent the strawberries from sinking to the bottom of the bread during baking, you can toss them with a tablespoon of flour before folding them into the batter. This helps to coat the strawberries and keep them suspended throughout the bread.
Check for Doneness with a Skewer: The baking time is an estimate, and ovens can vary. The best way to check if the bread is done is to insert a wooden skewer or toothpick into the center. If it comes out clean with just a few moist crumbs attached, the bread is done. If it comes out with wet batter, continue baking for a few more minutes and check again.
Let the Bread Cool Completely Before Glazing: Ensure the bread is completely cool before drizzling the glaze. If you glaze a warm bread, the glaze will melt and become runny instead of setting into a beautiful, glossy coating. Patience is key for a perfect glazed finish!

Frequently Asked Questions (FAQ)