Moist Strawberry Bread: A Simple, Delicious Quick Bread Bursting with Fresh Strawberry Flavor

This Moist Strawberry Bread is a delightful quick bread that’s perfect for breakfast, brunch, a snack, or even dessert. It’s packed with fresh strawberry flavor, has a wonderfully tender crumb, and is topped with a vibrant, easy-to-make strawberry glaze. Unlike yeast breads, this quick bread requires no kneading or rising time, making it a convenient and satisfying baking project. This guide provides a comprehensive breakdown of every step, ensuring a beautiful and delicious loaf every time.

A Berry Sweet Treat (Optional Anecdote)

My love for fresh strawberries always inspires me to find new ways to incorporate them into my baking. This Strawberry Bread recipe was born out of a desire to create a simple yet flavorful treat that truly showcased the natural sweetness of the berries. The moist, tender crumb, combined with the bright, tangy glaze, makes this bread irresistible. It’s become a staple in my kitchen, especially during strawberry season.

Ingredient Descriptions: Building Flavor and Moisture

Each ingredient plays a crucial role in creating the bread’s delightful texture and taste:

For the Bread:

• Granulated Sugar: Provides sweetness and contributes to the bread’s tender crumb.
• Egg (Room Temperature): Adds richness, structure, and moisture. Room temperature eggs emulsify better into the batter.
• Kosher Salt: Enhances the flavors and balances the sweetness. Kosher salt is preferred for its clean flavor and consistent grain size.
• Vanilla Extract: Enhances the overall flavor. Use pure vanilla extract for the best taste.
• Vegetable Oil: Creates a moist and tender crumb. Canola oil or another neutral-flavored oil can be substituted.
• Lemon Zest: Adds a bright, citrusy note that complements the strawberries. Use a microplane or the fine side of a box grater to zest the lemon.
• Milk (Room Temperature): Adds moisture and helps create a tender crumb. Whole milk, 2%, or even buttermilk can be used.
• Cinnamon: Adds a subtle warmth and spice that complements the strawberries.
• Flour (All-Purpose): Provides the structure for the bread. See notes on how to measure flour correctly.
• Baking Powder: The leavening agent that makes the bread rise. Make sure your baking powder is fresh for optimal results.
• Strawberries (Chopped): The star of the show! Fresh strawberries provide the best flavor and texture. See notes about using frozen.

For the Strawberry Glaze:

• Strawberries (Chopped): Provide the fresh strawberry flavor and beautiful pink color for the glaze.
• Powdered Sugar: Sweetens the glaze and creates a smooth, spreadable consistency.
• Vanilla Extract: Enhances the flavor.
• Milk: Thins the glaze to the desired consistency.

Equipment/Tools: Essential Gear for Quick Bread Success

• 9×5-inch Loaf Pan: The standard size for this recipe.
• Parchment Paper: Lining the pan with parchment paper makes it easy to remove the bread after baking.
• Mixing Bowls (Large and Medium): For preparing the batter and glaze.
• Whisk: For mixing the wet ingredients and the glaze.
• Rubber Spatula: For folding in the dry ingredients and strawberries, and for scraping down the sides of the bowl.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Microplane or Fine Grater: For zesting the lemon.
• Toothpick or Cake Tester: For checking if the bread is done.

Complete Recipe: Moist Strawberry Bread

Ingredients with Measurements:

For the Bread:

• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1/3 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1/2 cup vegetable oil
• 1 teaspoon lemon zest
• 3/4 cup milk, room temperature
• 1/3 teaspoon cinnamon
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 cups chopped strawberries

For the Strawberry Glaze:

• 1/3 cup chopped strawberries
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk

Step-by-Step Instructions:

1. Prepare the Oven and Pan:

1. Preheat oven to 350°F (180°C).
2. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides. This will make it easy to lift the bread out of the pan after baking. Greasing the pan alone is not recommended, as the bread may stick.

2. Combine Wet Ingredients:

1. In a large mixing bowl, whisk together the granulated sugar, egg, kosher salt, vanilla extract, vegetable oil, lemon zest, and milk until well combined.

3. Combine Dry Ingredients:

1. In a separate, medium-sized mixing bowl, whisk the Flour, baking powder, and cinnamon together to make it easier to fold in evenly later.

4. Combine Wet and Dry Ingredients:

1. Add the dry ingredients to the wet ingredients.
2. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients until almost combined. Do not overmix. A few streaks of flour are okay.

5. Fold in Strawberries:

1. Add the chopped strawberries to the batter.
2. Gently fold them in until just combined. Do not overmix.

6. Bake the Bread:

1. Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
2. Optional: Sprinkle extra chopped strawberries on top of the batter for a more visually appealing loaf.
3. Bake for 50-70 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs, but no wet batter). Baking time can vary depending on your oven, so start checking for doneness at 50 minutes.

7. Cool the Bread:

1. Let the bread cool in the pan for at least 20 minutes before lifting it out using the parchment paper overhang.
2. Transfer the bread to a wire rack to cool completely to room temperature. This is important before adding the glaze.

8. Make the Strawberry Glaze:

1. While the bread is cooling, prepare the glaze.
2. In a medium bowl, combine the chopped strawberries, powdered sugar, vanilla extract, and 1 tablespoon of milk.
3. Mix with a spoon or whisk until smooth and well combined.
4. If the glaze is too thick, add more milk, 1 teaspoon at a time, until it reaches your desired consistency. It should be thick but pourable. If your strawberries are very juicy, you may need to add more powdered sugar to thicken the glaze.

9. Glaze the Bread:

1. Once the bread is completely cool, pour the glaze evenly over the top, allowing it to drizzle down the sides.
2. Let the glaze set for a few minutes before slicing and serving.

Troubleshooting Common Problems:

• Bread is Dry: This can be caused by overmixing the batter, overbaking, or not measuring the flour correctly. See notes on how to measure flour properly.
• Bread is Dense: This can be caused by overmixing, using expired baking powder, or not using room-temperature ingredients.
• Bread Sunk in the Middle: This can happen if the oven door is opened too early or if the baking powder is not fresh.
• Glaze is Too Thin/Thick: Adjust the consistency of the glaze by adding more milk (to thin) or powdered sugar (to thicken).
• Strawberries are sinking to the bottom: Toss the strawberries in a tablespoon or two of flour before mixing them into the batter.

Tips and Variations:

• Frozen Strawberries: If using frozen strawberries, thaw them completely and drain any excess liquid before chopping and adding to the batter. You may also need to increase the baking time slightly.
• Other Berries: Substitute other berries, such as raspberries, blueberries, or blackberries, for the strawberries.
• Chocolate Chips: Add 1/2 cup of chocolate chips to the batter for a chocolate-strawberry twist.
• Nuts: Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
• Lemon Glaze: Instead of the strawberry glaze, make a simple lemon glaze by whisking together powdered sugar, lemon juice, and a little milk.
• Cream Cheese Glaze: For a richer glaze, combine softened cream cheese, powdered sugar, vanilla extract, and a little milk.
• Muffins: Bake in a muffin tin for 20-25 minutes, or until golden brown.

Serving Suggestions:

• Serve warm or at room temperature.
• Spread with butter, cream cheese, or jam.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea.

Pairing Recommendations:

• Drinks: Coffee, tea, milk, lemonade, or a glass of sparkling wine.
• Side Dishes: This bread is delicious on its own, but a side of fresh fruit or yogurt would complement it nicely.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 12 servings). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 250-300
• Fat: 10-15g
• Saturated Fat: 2-4g
• Cholesterol: 30-40mg
• Sodium: 150-200mg
• Carbohydrates: 35-45g
• Fiber: 1-2g
• Sugar: 20-25g
• Protein: 3-4g

Note: This is a treat, best enjoyed in moderation.

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Comprehensive FAQ:

Q: Can I make this ahead of time?

A: Yes, this bread is excellent for making ahead. It stays moist for several days. Store it tightly wrapped at room temperature for up to 2 days, or in the refrigerator for up to a week.

Q: How long does it last?

A: Stored properly, this bread will last for up to 2 days at room temperature or up to a week in the refrigerator.

Q: Can I freeze this bread?

A: Yes, you can freeze this bread, preferably before adding the glaze. Wrap the completely cooled loaf tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature before glazing and serving.

Q: Do I really need to use room-temperature ingredients?

A: Yes, using room-temperature ingredients (eggs and milk) helps create a smoother batter and a more evenly baked loaf.

Q: Can I use a different kind of oil?

A: Yes, you can substitute canola oil, sunflower oil, or any other neutral-flavored oil for the vegetable oil.

Q: My baking powder is old. Can I still use it?

A: It’s best to use fresh baking powder for optimal results. To test if your baking powder is still active, add a teaspoon to 1/2 cup of hot water. If it bubbles vigorously, it’s still good. If not, it’s time to replace it.

Q: How do I measure flour correctly?

A: The most accurate way to measure flour is by weight, using a kitchen scale. If you don’t have a scale, the next best method is the “spoon and level” method:

1. Fluff the flour in the container with a spoon or fork.
2. Spoon the flour lightly into the measuring cup, being careful not to pack it down.
3. Level off the excess flour with the back of a knife or a straight edge. Never scoop flour directly from the bag with the measuring cup, as this will compact the flour and result in too much flour being used. Q: Can I double this recipe? A: Yes. Bake in two loaf pans, and watch closely for doneness.