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–+ servings
strawberry bread sliced

Strawberry Bread (Quick Bread)

Source: donuts2crumpets
Strawberry quick bread is a moist and tender loaf with fresh strawberries in every bite and a bright pink glaze that is packed full of more strawberry flavor!
Servings: 8
Prep Time 15 minutes
Cook Time 1 hour
5 from 15 votes

Ingredients
  

  • 2 cups AP flour
  • 1 Tbsp cornstarch
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 1/2 cup half and half
  • 1 Tbsp lemon juice
  • 1 egg
  • 2 tsp vanilla extract
  • 1-1/2 cups chopped fresh strawberries
  • 1 Tbsp flour

Glaze:

  • 1/4 cup freeze dried strawberries (you can substitute 1/4 cup mashed fresh if you like)
  • 1 cup powdered sugar
  • 2-3 Tbsp half and half (start with less if you are using fresh berries for the glaze)

Instructions
 

  • Preheat the oven to 350 degrees. Spray a loaf pan with non-stick baking spray (with the flour in it.) (You could alternatively line with parchment paper.)
  • In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside.
  • In a separate bowl, whisk together the sugar, oil, half and half, lemon juice, egg, and vanilla.
  • Add the dry flour mixture to the wet sugar mixture and stir together until just combined.
  • In a small bowl, combine the chopped strawberries with the extra tablespoon of flour, then gently stir the strawberries in to the batter.
  • Spread your batter in to your prepared loaf pan.
  • Bake for 55 to 60 minutes or until the top is golden brown and a toothpick comes out just about clean, (there might be a few moist crumbs.)
  • Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.
  • For the Glaze:  Smash up the freeze dried strawberries until they are powder/crumbs.  (I actually pulverize mine in to a powder in my small food chopper.)  Add them to a small bowl with the powdered sugar, then add the half and half as needed to make the glaze the consistency you want. (Less half and half will make thicker, more makes it thinner.)
  • Drizzle or spread the icing over the loaf and let set for 15-30 minutes before serving.

Notes

A couple of tips for this recipe:
  • Chop the strawberries the size you would like to have them in your mouth.  (I did little pieces.)
  • Don't over mix the batter - once you have added the dry mixture to the wet mixture, mix until just combined, then gently stir in the strawberries.
  • Do NOT open the oven while the bread is cooking.  Be patient or you could end up with bread that sinks in the middle.
  • For the glaze, you can absolutely use fresh strawberries instead of freeze dried.  I like the freeze dried because it stays "fresher" on the counter.  If you want to use fresh in the glaze, use 1/4 cup of mashed strawberries, but if you do that, it stores better in the refrigerator.
  • When adding the half and half to the glaze, I use the full three Tbsp with the freeze dried strawberries, however, if you are using mashed fresh strawberries they will have some juice, so start with less half and half and then add till it's the right consistency.