This strawberry bread loaf with strawberry glaze is a moist, sweet quick bread bursting with fresh strawberries and topped with a luscious homemade glaze—perfect for breakfast, brunch, or dessert.
You know those mornings when you want something special but don’t want to fuss around for hours? This strawberry bread loaf is my go-to answer. It’s got fresh berries baked right in and a gorgeous pink glaze that makes everyone think you spent way more time on it than you actually did.
Table of Contents
What Makes This Strawberry Bread Loaf So Special
This isn’t your average quick bread, my friend. We’re talking about a tender, moist loaf that’s packed with juicy strawberry pieces in every bite. The glaze? It’s made with real strawberries too, so you get that double-dose of berry goodness. It’s one of those treats to bake at home that looks impressive but comes together super easily.
The texture is somewhere between a cake and traditional bread—soft and slightly dense in the best way possible. Plus, it uses simple pantry staples you probably already have hanging around.
Irresistible Strawberry Bread Loaf with Strawberry Glaze
Equipment
- 9×5-inch loaf pan
- Medium bowl
- Whisk
- wire rack
- small bowl
Ingredients
For the Bread
- ¾ cup granulated sugar
- ½ cup milk
- ½ cup vegetable oil
- 1 egg large
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 cups strawberries diced
- 2 Tbsp all-purpose flour for coating strawberries
For the Glaze
- 2 cups powdered sugar
- 2 Tbsp butter melted
- ½ cup strawberries diced
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan generously with butter or cooking spray.
- In a medium bowl, whisk together the sugar, milk, vegetable oil, egg, and vanilla extract until smooth and well combined.
- Sprinkle in the salt and baking powder, giving it a quick stir. Then slowly add in the 2 cups of flour, stirring gently just until everything comes together. Don’t overmix.
- Toss your diced strawberries with the 2 tablespoons of flour. Gently fold the flour-coated strawberries into your batter, being careful not to smush them too much.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely.
- While your bread is cooling, make the glaze. In a small bowl, combine the powdered sugar, melted butter, diced strawberries, and vanilla extract. Stir everything together until smooth and glossy.
- Once your bread is completely cool, drizzle the glaze all over the top. Let the glaze set for a few minutes, then slice and serve.
Notes
Ingredients You’ll Need
Here’s what you’re gathering for this beauty. I’ve broken it down so it’s easy to follow:
| For the Bread | Amount |
|---|---|
| Granulated sugar | ¾ cup |
| Milk | ½ cup |
| Vegetable oil | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2 cups + 2 Tbsp (divided) |
| Baking powder | 2 tsp |
| Salt | ¼ tsp |
| Fresh strawberries, diced | 2 cups |
| For the Glaze | Amount |
|---|---|
| Powdered sugar | 2 cups |
| Butter, melted | 2 Tbsp |
| Fresh strawberries, diced | ½ cup |
| Vanilla extract | ½ tsp |
Quick tip: Use fresh strawberries if you can swing it. Frozen ones can work in a pinch, but make sure they’re thawed and patted really dry so your batter doesn’t get too wet.
How to Make Strawberry Bread Loaf with Strawberry Glaze
Alright, let’s get baking! This comes together in one bowl, which means minimal cleanup. (Always a win in my book.)
Prep Your Pan and Oven
First things first—preheat your oven to 350°F. While it’s warming up, grab a 9×5-inch loaf pan and grease it generously with butter or cooking spray. Trust me, you don’t want this gorgeous loaf sticking to the pan.
Mix the Wet Ingredients
In a medium bowl, whisk together the sugar, milk, vegetable oil, egg, and vanilla extract. Mix until everything’s smooth and well combined. The oil keeps this bread super moist, which is exactly what we’re going for.
Add the Dry Ingredients
Sprinkle in the salt and baking powder, giving it a quick stir. Then slowly add in the 2 cups of flour, stirring gently just until everything comes together. Don’t overmix here—you want to keep that tender texture, and overworking the batter can make it tough.
Fold in the Strawberries
Here’s a little trick I learned: toss your diced strawberries with those 2 tablespoons of flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking. Gently fold the flour-coated strawberries into your batter, being careful not to smush them too much.
Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top a bit. Pop it in the oven and bake for 50-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean (or with just a few moist crumbs). Your kitchen is gonna smell amazing right about now.
Cool It Down
Let the bread cool in the pan for about 10 minutes. This gives it time to set up so it doesn’t fall apart when you turn it out. After 10 minutes, carefully remove it from the pan and transfer to a wire rack to cool completely. I know it’s tempting to dive right in, but wait for the glaze—it’s worth it!
Make the Strawberry Glaze
While your bread is cooling, whip up that gorgeous glaze. In a small bowl, combine the powdered sugar, melted butter, diced strawberries, and vanilla extract. Stir everything together until it’s smooth and glossy. If your glaze seems too thick, add a tiny splash of milk. Too thin? Add a bit more powdered sugar.
Glaze and Serve
Once your bread is completely cool (patience, I know), drizzle that beautiful pink glaze all over the top. Let it cascade down the sides if you’re feeling fancy. Give the glaze a few minutes to set, then slice and serve!
Expert Tips for the Best Strawberry Bread
Don’t skip the flour toss. Coating those strawberry pieces in flour really does make a difference. It creates a little barrier that helps them stay suspended in the batter instead of sinking.
Room temperature ingredients work better. If your egg and milk are fridge-cold, they won’t mix as smoothly with the oil. Just let them sit out for 15-20 minutes before you start.
Check doneness carefully. Every oven is a little different, so start checking around the 50-minute mark. The top should be golden and spring back when you touch it lightly.
Fresh is best. This dessert made with strawberries really shines when you use fresh, ripe berries. They add so much more flavor and moisture than frozen ones.
Delicious Variations to Try
Want to switch things up? Here are some fun twists on this classic:
Add some lemon zest. A teaspoon of fresh lemon zest in the batter makes the strawberry flavor pop even more. It’s such a bright, refreshing combo.
Try different berries. Blueberries, raspberries, or a mix of berries all work beautifully in this recipe. Just keep the total amount at 2 cups.
Make it a cream cheese glaze. Swap out some of the butter in the glaze for softened cream cheese (about 2 tablespoons). It adds a tangy richness that’s seriously addictive.
Sprinkle some streusel on top. Before baking, add a quick streusel topping made from butter, flour, and brown sugar for extra texture and sweetness.
Troubleshooting Common Issues
Bread is too dense: You might’ve overmixed the batter or packed your flour when measuring. Spoon and level your flour next time, and stir just until combined.
Glaze is too runny: This can happen if your strawberries release a lot of juice. Add more powdered sugar a tablespoon at a time until it thickens up.
Top is browning too fast: Tent a piece of foil loosely over the top for the last 15-20 minutes of baking. This protects it while the inside finishes cooking.
Strawberries sank to the bottom: Make sure you’re tossing them in flour and that your batter isn’t too thin. A thicker batter holds the berries better.
Storage and Make-Ahead Tips
Here’s how to keep this strawberry bread loaf fresh and delicious:
| Storage Method | Instructions | Duration |
|---|---|---|
| Room temperature | Store in an airtight container or wrapped tightly in plastic wrap | 2-3 days |
| Refrigerator | Wrap well in plastic wrap or store in airtight container | Up to 5 days |
| Freezer (unglazed) | Wrap tightly in plastic wrap, then aluminum foil | Up to 3 months |
| Freezer (glazed) | Flash freeze uncovered, then wrap tightly | Up to 2 months |
Reheating tips: Pop individual slices in the microwave for 10-15 seconds to warm them up. You can also toast slices in a toaster oven for a slightly crispy exterior.
No-waste kitchen hack: Got leftover strawberries? Toss them into smoothies, make a quick spinach artichoke dip for your next gathering, or keep them on hand for more something to make with strawberries this week.
Nutrition Information (Per Slice, 10 Slices Total)
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 25mg |
| Sodium | 150mg |
| Total Carbohydrates | 56g |
| Dietary Fiber | 1g |
| Sugars | 38g |
| Protein | 3g |
Note: Nutritional values are approximate and will vary based on specific ingredients used.
Strawberry Bread Loaf with Strawberry Glaze FAQs
Can I use frozen strawberries instead of fresh?
You can, but make sure to thaw them completely and pat them super dry with paper towels first. Frozen berries release a lot of moisture, which can make your bread soggy. Fresh strawberries really give you the best texture and flavor here.
How do I know when the bread is fully baked?
Stick a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), you’re good to go. The top should also be golden brown and spring back when touched lightly.
Can I make this bread ahead of time?
Absolutely! This actually tastes even better the next day once the flavors have had time to meld. Make it the night before, glaze it in the morning, and you’ve got an impressive breakfast or brunch ready to go.
Why is my glaze separating or looking watery?
The strawberries in the glaze release juice as they sit. You can either strain them out before mixing (though you’ll lose that pretty pink color), or add extra powdered sugar to thicken it up. Make the glaze right before you’re ready to use it.
Time to Bake Your Own!
This strawberry bread loaf with strawberry glaze is honestly one of my favorite things to whip up when I want to treat myself or impress guests without breaking a sweat. The combination of fresh berries, tender bread, and that gorgeous pink glaze just hits different.
Whether you’re looking for treats to bake at home on a lazy Sunday or need something special for brunch with friends, this recipe has you covered. It’s forgiving, foolproof, and absolutely delicious.
Give it a try and let me know how it turns out! Pin this recipe to your favorite Pinterest board so you can find it again later, and drop a comment below telling me what you thought. Did you add any fun variations? I’d love to hear about it!
If you’re on a baking kick, check out this nutritious meal prep egg roll bowl for a savory option, or try this crowd-pleasing 7 layer dip recipe for your next party. Happy baking, friend!
