Strawberry Bread
This fresh strawberry bread os moist, tender and bursting with summer flavor! It's an easy quick bread recipe made with diced strawberries, strawberry jam and topped with a glaze.
Equipment
Ingredients
- ¾ cup (150 grams) granulated sugar
- ½ cup milk
- ⅓ cup canola oil , see notes
- 1 large egg
- 2 Tablespoons strawberry jam
- ½ lemon , zested
- 1 ½ teaspoons vanilla extract
- 2 cups (160 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups finely diced strawberries
- 1-2 Tablespoons flour
Strawberry glaze
- 1 cup powdered sugar
- 1 Tablespoon melted butter
- 2 Tablespoons strawberry jam
- 1-2 Tablespoons milk
- 1-2 teaspoons lemon juice
Instructions
- Preheat the oven to 350°F. Spray an 8x4 or 9x5-inch loaf pan with nonstick spray. Line with parchment paper to line the bottom, if desired.
- In a large bowl, mix together 3/4 cup sugar, 1/2 cup milk, 1/3 cup oil, 1 egg, 2 Tablespoons strawberry jam, lemon zest and 1 1/2 teaspoons vanilla.
- Add 2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Stir until just combined.
- Pat the 1 1/2 cups diced strawberries dry with a paper towel. Then add to a small bowl and sprinkle 1-2 Tablespoons flour over top. Fold the strawberries gently until combined.
- Spread batter in an even layer in the pan. Bake 50-55 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. If browning too fast, cover lightly with foil.
- Let cool in the pan 15 minutes before transferring to a cooling rack to cool completely.
- Fo the glaze, melt 1 Tablespoon butter in a medium size bowl. Then add in 1 cup powdered sugar, 2 Tablespoons jam, 1-2 teaspoons lemon juice and 1-2 Tablespoons milk. Stir until smooth. Can add more lemon to taste.
- Drizzle glaze over cooled bread. Then slice and serve.
Notes
Oil: Can use vegetable, canola, avocado or melted coconut oil.
Glaze: If you love a lot of glaze, feel free to double. If you'd like you can also mix in 1/4 cup finely diced strawberries (no need to add the milk if you are).
To make muffins: Pour batter into muffin tins. This recipe makes 18 regular-sized muffins. Bake at 375 for 20 to 25 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
Storage: Store leftovers in an airtight container up to 3 days.
Nutrition
Calories: 255kcal, Carbohydrates: 46g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 15mg, Sodium: 106mg, Potassium: 97mg, Fiber: 1g, Sugar: 21g, Vitamin A: 54IU, Vitamin C: 2mg, Calcium: 36mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
