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Moist One-Bowl Strawberry Bread with Simple Glaze

Close-up of a moist strawberry bread loaf drizzled with white vanilla icing on a white plate.
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Bake this incredibly moist strawberry bread using fresh berries, mixed in just one bowl for minimal cleanup. This easy quick bread delivers a tender crumb and is finished with a simple sweet glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 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
  • 1/2 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 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a separate bowl, cream together the granulated sugar and softened butter 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 ingredients and the milk to the butter mixture, 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 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 half teaspoon at a time, if needed to reach a drizzly consistency.
  11. Drizzle the glaze over the cooled strawberry bread before slicing and serving.

Notes

  • To prevent the fresh strawberries from sinking to the bottom, lightly toss them in one tablespoon of the dry flour mixture before folding them into the batter.
  • This bread is best eaten within three days when stored covered at room temperature.
  • For a brighter flavor, substitute the milk in the glaze with fresh lemon juice.

Nutrition

Find it online: https://mayaplate.com/moist-one-bowl-strawberry-bread-recipe/