Strawberry Bread with Lemon Glaze Recipe
This delightful strawberry bread recipe combines the sweetness of fresh strawberries with a tender, moist crumb, enhanced by a light vanilla-almond glaze. Perfect for breakfast, a snack, or dessert, it’s easy to make and bursts with fresh berry flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Bread
- ½ cup milk (114 grams), room temperature
- 2 teaspoons lemon juice (9 grams), from ½ lemon
- 2 cups all-purpose flour (240 grams)
- 1½ teaspoons baking powder (6 grams)
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200 grams)
- ½ cup unsalted butter (113 grams), melted (1 stick)
- ¼ cup vegetable oil (50 grams)
- 2 large eggs (100 grams), room temperature
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon almond extract (2 grams)
- 1 cup chopped fresh strawberries (167 grams)
For the Glaze
- ¾ cup powdered sugar (85 grams)
- 1 tablespoon milk (14 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or nonstick spray to prevent sticking, then set it aside.
- Make Buttermilk Mixture: In a glass measuring cup, combine the milk and lemon juice. Stir well and let it sit for 10 minutes. This mixture acts like buttermilk, helping the bread stay moist and tender.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined. This ensures your leavening agents and seasonings are well distributed.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar, melted butter, vegetable oil, eggs, vanilla extract, almond extract, and the milk-lemon mixture. Whisk thoroughly until smooth and creamy.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, taking care not to overmix to keep the bread light and fluffy.
- Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, ensuring even distribution without breaking them down too much.
- Pour and Bake: Transfer the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Glaze: While the bread bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl to create a smooth glaze.
- Glaze the Bread: After the bread has cooled completely in the pan and then removed to a rack, drizzle the glaze evenly over the top, allowing it to set before slicing and serving.
Notes
- Make sure to let the bread cool completely before glazing to prevent the glaze from melting off.
- Fresh strawberries are preferred for their flavor and moisture, but frozen could be used if thawed and drained well.
- Room temperature eggs and milk help the batter mix more uniformly.
- You can substitute almond extract with additional vanilla extract if almond flavor is not preferred.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.