• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Chicken
  • Beef
  • Pork
  • Seafood
  • Sides
  • Dessert
The Seasoned Mom
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Contact
    • Disclosure
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » What We're Eating » Strawberry Bread with Vanilla Glaze

    Strawberry Bread with Vanilla Glaze

    Published: Mar 25, 2021 by Blair Lonergan

    Jump to Recipe
    Long collage image of Strawberry Bread
    Sliced loaf of fresh strawberry bread with text title overlay
    Slice of strawberry bread on a plate with text title overlay
    Front shot of a sliced loaf of strawberry bread with text title overlay
    Fresh strawberry bread sliced on a white tray with text title overlay
    Slices of strawberry bread on a plate with text title box at top
    Close up shot of strawberry bread with text title box at top
    Side shot of sliced loaf of strawberry quick bread with text title box at top

    Bright and sweet, a loaf of this easy Strawberry Bread with a thick vanilla glaze is bursting with beautiful, juicy berries and a rich, moist crumb. Use juicy, ripe, fresh strawberries for a strawberry quick bread that's delicious at any time of day -- breakfast, snack or even dessert!

    Side shot of strawberry bread sliced on a white serving tray

    Fresh strawberries are one of spring's greatest joys in Virginia. They're obviously perfect when enjoyed on their own, but when we get a little bit overzealous with our strawberry picking (which seems to happen every year), it's nice to have a few go-to recipes that will highlight the fruits of our labor. This simple, quick Strawberry Bread is a perfect way to enjoy freshly-picked berries for an easy make-ahead treat.

    Side shot of a loaf of strawberry bread on a white tray with fresh berries in the background

    Ingredients

    This is just a quick overview of the ingredients that you'll need to bake a loaf of strawberry quick bread. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

    • All-purpose flour: gives the bread a tender crumb; however, you can swap out half of the all-purpose flour for whole wheat pastry flour if you want to squeeze in some extra wholegrains.
    • Granulated sugar: for just the right amount of sweetness.
    • Baking powder: the leavening agent that helps the bread rise.
    • Salt: to enhance the flavors in the bread.
    • Cinnamon: just a touch of warmth.
    • Eggs: give the bread structure.
    • Milk: adds moisture and brings the batter together.
    • Vegetable oil: keeps the loaf of bread ultra moist!
    • Vanilla extract: for warm flavor.
    • Strawberries: fresh, sweet, in-season berries are best!

    Tips for the Strawberries

    This bread gets all of its strawberry flavor and a lot of its sweetness from the strawberries themselves, so it's important to use sweet, ripe berries! Out-of-season store-bought strawberries can be very bland and flavorless -- which is not what you want here. You can substitute with frozen strawberries; however, they're not my preference. The frozen berries bleed in the batter and turn the loaf a weird purplish-blue color. They're also harder to pat dry (releasing more liquid into the loaf).

    Make sure that you dice the strawberries very small, pat them very dry, and toss them with flour before adding them to the batter. This will prevent the berries from sinking to the bottom of the bread.

    Diced strawberries on a paper towel

    How to make Strawberry Bread from Scratch

    This is a really basic quick bread recipe that comes together in about 15 minutes with pantry staples that you probably already have in your kitchen!

    1. Whisk together dry ingredients.
    2. Whisk together wet ingredients.
    3. Add wet ingredients to dry ingredients.
    4. Gently fold in the diced, dried, floured strawberries.
    5. Transfer the batter to a greased 9 x 5-inch baking dish.
    6. Bake in a 350° F oven for 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
    7. Cool completely on a wire rack.
    8. Whisk together the confectioners' sugar, milk and vanilla until smooth.
    9. Drizzle the glaze over the top of the cool bread. Let the glaze set.
    10. Slice and serve!
    Overhead shot of ingredients for strawberry bread
    Process shot showing how to make strawberry bread
    Loaf of glazed strawberry bread in front of a vase of pink peonies
    Square image of glazed strawberry bread in front of a white brick wall

    How to Serve Strawberry Quick Bread

    We love this bread on its own for an easy make-ahead breakfast or snack, spread with butter, or with a touch of strawberry jam. For dessert, try topping a warm piece of the bread with a dollop of whipped cream or vanilla ice cream and some sliced fresh strawberries -- like a Strawberry Shortcake!

    Square image of slices of strawberry quick bread on a red and white plate

    Storage

    Allow the bread to cool completely on a wire rack before serving or packaging. Wrap the loaf in plastic wrap or foil to prevent it from drying out. The strawberry bread will stay fresh at room temperature on the counter for 1-2 days, and it will keep in the refrigerator for up to 1 week.

    Freezer Instructions

    Allow the bread to cool completely, do not glaze, and then wrap tightly in plastic wrap and place in a Ziploc freezer bag or wrap again with foil. The bread will keep in the freezer for up to 3 months. Thaw the bread on the countertop. Add the glaze, let it set, then slice and enjoy!​​​​​​​​​​​​​​

    Note: I have also frozen this bread with the glaze already on it. That works fine, but the glaze just doesn't look quite as good when it's thawed.

    Front shot of a loaf of fresh strawberry bread on a table with berries and flowers nearby

    Recipe Variations

    • If you'd like to add some wholegrains to the bread, you can use 1 cup of whole wheat pastry flour and 1 cup of all-purpose flour.
    • You can use frozen strawberries rather than fresh strawberries; however, they are not my preference. The frozen strawberries have a tendency to "bleed" and turn the batter a weird pinkish/purplish color. Do not thaw the berries first. Also, make sure to pat the berries as dry as possible and toss them with flour.
    • Add some additional mix-in's! For instance, make Strawberry Nut Bread by stirring in ½ cup chopped pecans or walnuts. Add ½ cup (or more!) of miniature chocolate chips for Chocolate Strawberry Bread.
    • Bake Strawberry Bread Muffins! Simply divide the batter evenly among standard-size muffin cups. Bake the muffins in a 400° F oven for about 20 minutes.
    Slice of strawberry quick bread on a red and white plate

    Tips for the Best Strawberry Bread Recipe

    • This bread isn't too sweet on its own. It relies on the fresh strawberries for both strawberry flavor and for sweetness, so it's important to use really flavorful, ripe berries in this recipe. The vanilla glaze obviously adds a nice touch of sweetness, too!
    • To prevent quick breads or Bundt cakes from sticking to the pan, I prefer to use a baking spray (that includes flour). It also helps to run a knife around the outside of the bread while it's still warm and cooling in the pan.
    • Make sure that you dice the strawberries into very small pieces, pat them dry, and then toss them with flour before folding them into the batter. This will prevent all of the berries from sinking to the bottom.
    • I prefer a light colored loaf pan (rather than a dark pan), because the darker pans tend to brown or burn the outside of quick breads before the inside cooks through.
    • Be careful not to over-mix your batter. Gently fold, just to combine. Too much mixing will yield a tough, dry loaf. The batter will seem thick, but the berries release a lot of liquid while they bake.
    • I like to shield the top of the bread loosely with foil after the first 45 minutes of baking. This prevents the top from becoming too dark, while the rest of the loaf can cook through.
    Side shot of a loaf of sliced strawberry quick bread

    What can I do with a bunch of strawberries?

    If you have even more fresh strawberries this season, here are a few more easy recipes to try:

    • Strawberry Crisp
    • Strawberry Freezer Jam
    • Strawberry Shortcake
    • Strawberry Shortcake Cake
    • Strawberry Jell-O Salad
    • Spinach Salad with Strawberries and Poppy Seed Dressing
    Side shot of strawberry bread sliced on a white serving tray
    Print Pin

    Strawberry Bread

    Bright and sweet, a loaf of this easy Strawberry Bread with sweet vanilla glaze is bursting with beautiful, juicy berries and a rich, moist crumb!
    Course Breakfast, Dessert
    Cuisine American, Southern
    Keyword strawberry bread, strawberry bread from scratch, strawberry quick bread
    Prep Time 15 minutes
    Cook Time 58 minutes
    Cooling Time 2 hours
    Total Time 3 hours 13 minutes
    Servings 1 loaf (10-12 slices)
    Calories 307kcal
    Author Blair Lonergan

    Ingredients

    FOR THE BREAD:

    • 2 cups all-purpose flour
    • ¾ cup granulated sugar
    • 4 teaspoons baking powder
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • 2 eggs, at room temperature
    • 1 cup milk
    • ⅓ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 ½ cups finely-diced fresh strawberries, patted dry and tossed with 1 tablespoon of all-purpose flour
    • Optional: ½ cup chopped pecans

    FOR THE GLAZE:

    • 1 ¼ cups confectioners' sugar
    • 2 tablespoons milk
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat oven to 350° F. Grease a 9 x 5-inch loaf pan; set aside.
    • In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
    • In a medium bowl, whisk together eggs, milk, oil and vanilla extract.
    • Add the wet ingredients to the dry ingredients and stir just until combined; do not over-mix. Gently fold in the strawberries and pecans (if using).
    • Transfer batter to the prepared loaf pan.
    • Bake for 55 minutes – 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. You may want to cover the bread loosely with foil after the first 45 minutes to prevent the top from becoming too dark.
    • Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

    PREPARE THE GLAZE:

    • Once the bread is completely cool, combine the confectioners’ sugar, milk and vanilla extract in a bowl. Whisk until smooth. If the glaze seems too thin, add more confectioners' sugar. If it’s too thick, add a small amount of milk.
    • Drizzle the glaze over the cool bread. Once the glaze is set, slice and serve!

    Notes

    • This bread isn't too sweet on its own. It relies on the fresh strawberries for both strawberry flavor and for sweetness, so it's important to use really flavorful, ripe berries in this recipe. The vanilla glaze obviously adds a nice touch of sweetness, too!
    • To prevent quick breads or Bundt cakes from sticking to the pan, I prefer to use a baking spray (that includes flour). It also helps to run a knife around the outside of the bread while it's still warm and cooling in the pan.
    • Make sure that you dice the strawberries into very small pieces, pat them dry, and then toss them with flour before folding them into the batter. This will prevent all of the berries from sinking to the bottom.
    • I prefer a light colored loaf pan (rather than a dark pan), because the darker pans tend to brown or burn the outside of quick breads before the inside cooks through.
    • Be careful not to over-mix your batter. Gently fold, just to combine. Too much mixing will yield a tough, dry loaf. The batter will seem thick, but the berries release a lot of liquid while they bake.
    • I like to shield the top of the bread loosely with foil after the first 45 minutes of baking. This prevents the top from becoming too dark, while the rest of the loaf can cook through.
    •  

    Nutrition

    Serving: 1/10 of the loaf | Calories: 307kcal | Carbohydrates: 53g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 144mg | Potassium: 273mg | Fiber: 1g | Sugar: 32g | Vitamin A: 77IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 2mg
    « Creamy Chicken Pasta with Bacon and Peas
    Marinated Grilled Flank Steak »

    Follow The Seasoned Mom on Instagram and show us what you're making! Use hashtag #theseasonedmom

    LIKE THIS POST? THEN STICK AROUND!

    GET FREE EMAIL UPDATES WITH EASY, QUICK-PREP RECIPES THAT ELIMINATE MEALTIME STRESS!

    Success! Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. That confirmation email should be waiting for you in your inbox!

    There was an error submitting your subscription. Please try again.

    Powered by ConvertKit

    Reader Interactions

    Comments

    1. Blair

      April 09, 2020 at 5:16 am

      Thanks, Kristy! I'm glad that you enjoyed it! 🙂

      Reply
    2. Shon

      April 12, 2020 at 4:02 pm

      Are you suppose to flour frozen strawberries? Thanks for your response.

      Reply
      • Blair

        April 12, 2020 at 4:29 pm

        Hi, Shon! Yep -- whether you use fresh or frozen strawberries, you'll want to flour them so that they stay suspended in the batter and don't all sink to the bottom. 🙂

        Reply
    3. April Driggers

      March 28, 2021 at 11:11 am

      OOOOOH we love strawberries and I can't wait to try this!

      Reply
      • Blair

        March 28, 2021 at 1:53 pm

        Excellent! Hope you enjoy, April!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey, I'm Blair!

    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

    Read More

    Want Quick-Prep Recipes?

    Sign up for my exclusive emails and get this free guide!

    Success! Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. That confirmation email should be waiting for you in your inbox!

    There was an error submitting your subscription. Please try again.

    No spam guaranteed. Unsubscribe at any time. Powered by ConvertKit

    © 2017–2022 The Seasoned Mom     About     Privacy