Fresh Strawberry Bread: No Mixer Needed
This easy Strawberry Bread is soft, moist, and packed with fresh berries. A simple quick bread recipe that’s perfect for spring and summer baking.
Servings: 1 loaf
Calories: 395kcal
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- 1 large egg
- 1 ½ cup chopped strawberries
- ¼ teaspoon granulated sugar
- 1 tablespoon all-purpose flour
Strawberry Glaze
- 1 cup confectioner sugar
- 3 tablespoons crushed strawberries
- 1 teaspoon milk
Instructions
- Heat oven to 350 degrees. Line an 8 ½ x 4 ½ inch loaf pan with parchment, leaving extra paper hanging over side of pan.
- In a medium-size bowl, whisk together the flour, sugar, salt, and baking powder. Stir in the milk, vegetable oil, vanilla, and egg until just combined. Do not overmix.
- In a small bowl, toss the strawberries with ¼ teaspoon of sugar and 1 tablespoon of flour. Fold them into the batter then pour into the prepared pan. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes, then remove to a serving platter to cool completely. In a small bowl, mix together the confectioner's sugar, curshed strawberries and milk. Drizzle over the cooled cake, slice, and serve.
Video
Notes
- Store leftover bread in an airtight container on the counter or in the fridge for up to 4 days.
- You can wrap the entire loaf in plastic or aluminum foil and freeze it, or you can wrap individual slices and freeze them for up to 3 months.
Nutrition
Serving: 1slice | Calories: 395kcal | Carbohydrates: 511g | Protein: 40g | Fat: 67g | Saturated Fat: 13g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 201mg | Sodium: 980mg | Potassium: 1017mg | Fiber: 14g | Sugar: 296g | Vitamin A: 517IU | Vitamin C: 184mg | Calcium: 752mg | Iron: 15mg