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Moist One-Bowl Strawberry Bread with Sweet Glaze

A close-up of a moist strawberry bread loaf, studded with red berries and drizzled with white icing.
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Bake this incredibly moist strawberry bread using fresh berries, mixed in just one bowl for simple preparation. This easy quick bread results in a tender crumb and is topped with a sweet glaze, making it perfect for breakfast, brunch, or a summer snack.

Ingredients

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  • 1 3/4 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 milk
  • 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 large bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  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 milk 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 using a spatula.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of milk or lemon juice until smooth. Add more liquid, a drop at a time, if needed to reach a drizzling consistency.
  11. Once the bread is completely cool, drizzle the sweet glaze over the top. Slice and serve this homemade strawberry dessert.

Notes

  • To prevent the fresh strawberries from sinking to the bottom of the loaf, lightly toss them in one tablespoon of the measured flour before folding them into the batter.
  • This tender strawberry loaf cake is excellent served warm with butter for breakfast or chilled as a snack cake.
  • If you prefer a tangier flavor, substitute the milk in the glaze with fresh lemon juice.

Nutrition

Find it online: https://mdlatdmm.com/moist-one-bowl-strawberry-bread-with-glaze/