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Easy One-Bowl Moist Strawberry Bread with Bright Strawberry Glaze

A close-up slice of moist strawberry bread studded with fruit and topped with dripping pink strawberry glaze.
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Bake this incredibly moist strawberry bread using fresh berries, all mixed in just one bowl for minimal cleanup. This easy quick bread delivers a tender crumb and is finished with a bright strawberry glaze. It is perfect for breakfast, brunch, or a sweet snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon milk or lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This is your one-bowl base.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the chopped fresh strawberries.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the strawberry bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and milk or lemon juice until smooth. Add more liquid, a half teaspoon at a time, until you reach a thick but pourable consistency.
  11. Drizzle the strawberry glaze over the cooled loaf before slicing and serving.

Notes

  • To prevent the fresh strawberries from sinking to the bottom of the loaf, gently toss them in one tablespoon of the reserved flour mixture before folding them into the batter.
  • For an extra bright flavor, substitute the milk in the glaze with fresh lemon juice.
  • This tender strawberry loaf is best stored tightly wrapped at room temperature for up to three days.

Nutrition

Find it online: https://chefsily.com/strawberry-bread-easy-moist-recipe/