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Strawberry Bread with Vanil la Glaze Recipe

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4.2 from 59 reviews

This Strawberry Bread is a moist and fluffy quick bread bursting with fresh diced strawberries and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or an afternoon treat, it combines the softness of cream and butter with the bright freshness of strawberries, creating a delightful homemade loaf that’s both comforting and flavorful.

  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings

Ingredients

Batter

  • 1/3 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, beaten
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup strawberries, diced (about 7 ounces or 7-8 large strawberries)

Glaze

  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons heavy cream

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lining it with parchment paper or greasing it generously with oil to prevent sticking.
  2. Cream butter and sugar: Using an electric mixer, beat softened butter and sugar together until the mixture is light and fluffy. Scrape down the sides with a spatula to ensure even mixing.
  3. Add wet ingredients: Incorporate the beaten eggs, heavy cream, and vanilla extract into the butter-sugar mixture. Mix well until fully combined.
  4. Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agents.
  5. Combine wet and dry: Add half of the dry ingredients to the wet ingredients, mixing gently. Add the remaining half and continue mixing until the batter is fully combined but thick in consistency.
  6. Fold in strawberries: Using a silicone spatula, gently fold the diced strawberries into the batter, ensuring they are evenly distributed without breaking them down too much.
  7. Pour into pan and bake: Transfer the batter into the prepared loaf pan, spreading it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the bread: Allow the bread to rest in the pan for 10-15 minutes. Then, carefully loosen the edges with a knife if needed and remove the bread onto a wire rack or clean towel to cool completely.
  9. Prepare the glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and heavy cream until it forms a smooth, pourable glaze.
  10. Glaze the bread: Once the bread is fully cooled, drizzle the glaze evenly over the top. Let it set for a few minutes before slicing and serving.

Notes

  • For best results, use fresh, ripe strawberries.
  • You can substitute heavy cream with whole milk for a lighter option, though it may affect richness.
  • Ensure the bread is completely cooled before glazing to prevent glaze from melting and sliding off.
  • The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
  • For added texture, consider folding in chopped nuts like walnuts or pecans along with the strawberries.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/strawberry-bread-with-vanil-la-glaze-recipe/