“If you’re bored with banana bread, you’ve got to try this! We used to visit my Aunt Lucy in the summer in upstate New York.
Strawberry Bread is a moist, flavorful quick bread infused with the sweetness of pureed strawberries and bright citrus zest. Finished with a tangy lemon glaze and topped with vibrant crushed freeze-dried strawberries, it’s a perfect treat for breakfast, brunch, or an afternoon snack.
Strawberry Bread
Ingredients
For the Bread
| Ingredient | Quantity |
|---|---|
| Fresh pureed strawberries | 8 oz |
| Granulated sugar | 1 cup |
| Eggs | 2 |
| Vanilla extract | 2 teaspoons |
| Vegetable oil | 1/2 cup |
| All-purpose flour | 2 1/2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Kosher salt | 1/2 teaspoon |
| Lemon zest | From 1 lemon |
| Sour cream | 1/4 cup |
For the Glaze
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 2 cups |
| Fresh lemon juice | From 1/2 lemon |
| Freeze-dried strawberries | 1/2 cup, crushed |
Instructions
- Preheat & Prepare Pan: Set your oven to 375°F (190°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a bit of overhang to make removing the loaf easier later.
- Mix Wet Ingredients: In a large bowl, beat the sugar and eggs together using a hand mixer until the mixture is light and fluffy. Slowly stream in the vegetable oil while mixing. Add the strawberry puree and vanilla extract, then mix until everything is just combined. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- Combine & Fold: Add the dry mixture and the sour cream to the wet ingredients. Use a spatula to gently fold everything together just until no dry streaks remain. Avoid overmixing to keep the bread light.
- Bake: Pour the batter into your prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the loaf cool in the pan for 5 minutes, then lift it out using the parchment paper and transfer it to a wire rack.
- Make the Glaze: While the bread cools slightly, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
- Glaze & Garnish: Drizzle the glaze over the warm or cooled loaf. Immediately sprinkle the crushed freeze-dried strawberries on top while the glaze is still wet.
- Serve: Let the glaze set before slicing. Enjoy this beautifully fruity, tangy-sweet bread with tea, coffee, or on its own!
Let me know if you’d like a version with fresh chopped strawberries or turned into muffins! 🍓
