Strawberry Bread
There’s something magical about homemade bread, especially when it’s infused with the sweet taste of strawberries. Imagine waking up to the aroma of freshly baked Strawberry Bread, a perfect blend of fruitiness and comfort. It’s a recipe that promises simplicity and satisfaction, whether you’re hosting a brunch or craving a sweet treat.
This Strawberry Bread is a no-fuss delight. You don’t need any fancy equipment to make it; a simple mixing bowl and your enthusiasm are all that’s required. The result? A soft, moist bread bursting with strawberry goodness, sure to be a hit at any table.
Picture a loaf of Strawberry Bread, its tender crumb speckled with vibrant pieces of strawberry, each slice a testament to homemade goodness. And the best part? It’s topped with a zesty, lemon-infused strawberry icing that adds a refreshing twist to every bite.
Strawberry bread FAQs:
- Can I Use Frozen Strawberries? Absolutely! While fresh strawberries are ideal, frozen strawberries work just as well. Just remember to dice them while they’re still firm to avoid sogginess.
- How Can I Store This Bread? For freshness, it’s best to store any leftovers in the refrigerator. This keeps the bread moist and flavorful for longer.
- Is It Freezer-Friendly? Yes, this Strawberry Bread freezes beautifully. Wrap it tightly and store it in the freezer. When you’re ready to enjoy it again, just thaw it overnight in the refrigerator or leave it out at room temperature for a few hours. It’s as good as freshly baked!
In conclusion, this Strawberry Bread is a testament to the joy of baking. It’s simple, satisfying, and versatile – perfect for any occasion or just a sweet moment of indulgence. Give it a try, and let every slice bring a smile to your day!
Strawberry Bread
Equipment
- 9-inch loaf pan
Ingredients
For the Cake:
- 1 cup Granulated Sugar 222g
- 2 large Eggs room temperature
- 2 ½ cups All-Purpose Flour divided (284g)
- ¼ cup Vegetable Oil 2oz
- 2 ½ teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- 4 tablespoons Unsalted Butter melted and cooled slightly (2oz)
- ½ teaspoon Salt
- 1 cup Whole Milk 8oz
- 2 cups Fresh Strawberries diced (about 12oz)
- 1 teaspoon Vanilla Extract
For the Icing:
- Juice of ½ a Lemon
- 1 cup Powdered Sugar 115g
- 2 large Ripe Strawberries smashed and strained of seeds
For Topping:
- Additional Sliced Strawberries
Instructions
For the Bread:
- Preheat the oven to 350°F. Grease or spray a 9-inch loaf pan and set it aside.
- In a small bowl, gently toss diced strawberries with two tablespoons of measured all-purpose flour.
- In a large mixing bowl, whisk together the remaining flour, salt, baking powder, baking soda, and sugar. Create a well in the center and set it aside.
- In another bowl, combine milk, oil, melted butter, vanilla, and eggs. Whisk until well blended. Pour this mixture into the well in the dry ingredients.
- Fold the ingredients together with a spatula just until the dry ingredients are moistened. Gently fold in the diced strawberries along with any remaining flour in the bowl.
- Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes or until the bread is light golden brown and a toothpick comes out clean. Allow it to cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely before icing.
For the Icing:
- In a small bowl, smash a few ripe strawberries to make a puree. Press the puree through a fine mesh sieve to discard the seeds.
- Add powdered sugar and lemon juice to the strawberry puree, and blend until smooth. Adjust the consistency by adding more lemon juice or powdered sugar for a thick, pourable icing.
- Drizzle the icing over the cooled strawberry bread. Top with a few strawberries, slice, and serve.
