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Moist Strawberry Bread (One Bowl) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 8 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Moist Strawberry Bread is a delightful one-bowl recipe featuring fresh strawberries folded into a tender, flavorful quick bread. Enhanced with vanilla and cinnamon, it's topped with a luscious strawberry glaze for a sweet finish. Perfect for breakfast, snacks, or dessert, this bread is easy to make and irresistibly moist.

Ingredients

Bread Ingredients

  • 3/4 cup Granulated sugar
  • 1 Egg
  • 1/3 tsp Kosher salt
  • 2 tsp Vanilla extract
  • 1/2 cup Vegetable oil
  • 1 tsp Lemon zest
  • 3/4 cup Milk
  • 1/3 tsp Cinnamon
  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/3 tsp Baking soda
  • 2 cups Strawberries, chopped

Glaze Ingredients

  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Vanilla extract
  • 1-2 tbsp Milk
  • 1/3 cup Strawberries, finely chopped

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F). Grease a 9x5-inch loaf pan with butter or cooking spray and line the bottom with parchment paper for easy removal of the bread.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the vegetable oil, granulated sugar, egg, milk, vanilla extract, and lemon zest until the mixture is smooth and well combined.
  3. Sift dry ingredients: Sift the all-purpose flour, baking powder, baking soda, cinnamon, and kosher salt directly into the wet ingredients to ensure even distribution and avoid lumps.
  4. Combine wet and dry: Using a spatula, gently fold the dry ingredients into the wet mixture just until there are no visible streaks of flour. Be careful not to overmix to keep the bread tender.
  5. Fold in strawberries: Toss the chopped strawberries in a teaspoon of flour to prevent sinking, then gently fold them into the batter.
  6. Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Prepare the glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 1 tablespoon of milk until thick and smooth. Fold in the finely chopped strawberries gently, which will naturally thin out the glaze.
  9. Adjust glaze consistency: If the glaze is too thick to drizzle, add more milk gradually, half a teaspoon at a time, until desired consistency is reached.
  10. Glaze the bread: Drizzle the strawberry glaze evenly over the cooled bread. The chopped strawberries in the glaze will give it an attractive, professional bakery-style finish.

Notes

  • Tossing strawberries in flour before folding them into the batter helps prevent them from sinking to the bottom during baking.
  • Do not overmix the batter to avoid tough bread; fold just until combined.
  • Allow the bread to cool before glazing to prevent the glaze from melting off.
  • You can substitute milk with a milk alternative such as almond or oat milk if desired.
  • This bread keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

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