Easy Glazed Strawberry Bread

5.0 from 2 votes

Easy Glazed Strawberry Bread, a quick summer treat that combines the sweet freshness of strawberries with a moist, tender quick bread, all topped with a luscious glaze. 

This easy strawberry bread recipe is versatile enough for any time of day. I enjoy it for breakfast, as an afternoon snack, or even as a light dessert.

If you’re as passionate about baking with fresh fruits as I am, you’ll want to try this delightful strawberry bread recipe! It’s the perfect way to use up those luscious, ripe berries from your garden or local market.

Imagine sinking your teeth into a slice of bread that’s incredibly moist and bursting with juicy strawberry chunks! But here’s where it gets even better: I added a sweet, strawberry-infused glaze that not only enhances the flavor but also makes it visually irresistible!

Why You Are Going to Love This Recipe

I’m confident you’ll love this easy glazed strawberry bread recipe. It produces a tender, moist loaf with a cake-like crumb that’s perfect for summer.

The best part? No mixer required! I’ve designed this recipe to be quick and simple, ideal for using up those leftover strawberries.

Perfect make-ahead friendly quick bread recipe. Bake it in advance for brunches or gatherings. The flavors actually improve after a day or two.

Here’s what makes this recipe stand out:

• Incredibly moist texture
• Bursting with fresh strawberry flavor
• Easy to prepare in just one bowl
• Versatile – enjoy for breakfast, snack, or dessert

Ingredients

Strawberry Cake

• 1 cup vanilla yogurt
• 1/2 cup oil
• 1 cup white granulated sugar
• 3 eggs
• 1/2 teaspoon almond extract
• 1 teaspoon strawberry extract
• 1 cup fresh strawberries, pureed
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Strawberry Glaze

• 1 1/2 cups powdered sugar
• 1/2 teaspoons strawberry extract
• 5 strawberries, pureed
• 1 tablespoon heavy cream

How to Make Strawberry Bread

Begin by preheating your oven to 350°F (175°C). This ensures that your oven is at the right temperature by the time your batter is ready to bake.

In a large mixing bowl, combine the yogurt, oil, sugar, eggs, strawberry puree, and both strawberry and almond extracts. Whisk these ingredients together until the mixture is completely smooth and well-blended.

Next, add the salt, baking powder, and flour into the bowl with the wet ingredients. Gently mix everything together until the dry ingredients are just incorporated. Be careful not to overmix the batter, as this can affect the texture of your cake.

Pour the prepared batter into a loaf pan that has been sprayed with nonstick spray to prevent sticking.

Place the pan in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean.

While your cake is baking, it’s time to prepare the glaze. In a medium-sized bowl, combine powdered sugar, strawberry extract, strawberry puree, and heavy cream.

Whisk these ingredients together until a thick glaze forms. If the glaze is too thick for your preference, you can thin it out by adding more heavy cream, one teaspoon at a time.

Once the cake is baked, remove it from the oven and let it cool completely in the pan.

After the cake has cooled, carefully remove it from the loaf pan.

Pour the prepared glaze over the top of the cake, allowing it to drizzle down the sides for a beautiful finish.

For an extra touch, garnish the cake with additional diced strawberries or a sprinkle of red sprinkles.

Finally, slice your cake, serve, and enjoy the delicious combination of strawberries and sweet glaze!

Storage and Serving Tips

I recommend storing fresh strawberry bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, I suggest refrigerating it for up to a week.

For the glazed version, I find it’s best kept in the fridge due to the moisture in the glaze. It should stay fresh for 5-7 days when refrigerated.

If you’ve made extra loaves, freezing is a great option. I wrap the bread tightly in plastic wrap, then foil, before placing it in a freezer bag. It keeps well for up to 3 months.

To serve, I like to let refrigerated or frozen bread come to room temperature first. A quick 10-second zap in the microwave can restore that fresh-baked texture.

Frequently Asked Questions

Can you use frozen strawberries to make strawberry bread?

Yes, frozen strawberries can be used in strawberry bread. I recommend thawing and draining them first to remove excess moisture. Pat them dry with paper towels before folding into the batter.

What ingredients are needed for moist strawberry bread?

For moist strawberry bread, I use oil or melted butter, eggs, and milk or buttermilk. Fresh or frozen strawberries add moisture too. Sugar helps retain moisture, while flour and leavening agents provide structure.

Are there any variations of strawberry bread using cake mix?

Cake mix can be used as a shortcut for strawberry bread. I start with a white or vanilla cake mix and add fresh strawberries. Some recipes call for strawberry gelatin powder for extra flavor and a pinker color.

How does yogurt affect the texture of strawberry bread?

Yogurt adds moisture and tenderness to strawberry bread. I find it creates a slightly denser, cake-like texture. The acidity in yogurt also activates baking soda, helping the bread rise and creating a softer crumb.