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Strawberry Bread

A soft, sweet loaf filled with fresh strawberries and topped with a sweet glaze, perfect for breakfast or a light dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups AP flour
  • 1 Tbsp cornstarch
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
Wet Ingredients
  • 1/2 cup canola oil
  • 1/2 cup half and half
  • 1 Tbsp lemon juice
  • 1 large egg
  • 2 tsp vanilla extract
Strawberry Ingredients
  • 1-1/2 cups chopped fresh strawberries Toss in 1 Tbsp flour before adding to the batter.
  • 1/4 cup freeze-dried strawberries Optional: Can substitute with 1/4 cup mashed fresh strawberries.
Glaze Ingredients
  • 1 cup powdered sugar
  • 2-3 Tbsp half and half Start with less if using fresh berries for the glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Spray a loaf pan with non-stick baking spray or line with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk together the sugar, oil, half and half, lemon juice, egg, and vanilla.
  4. Add the dry ingredients to the wet mixture and stir until just combined.
  5. In a small bowl, combine the chopped strawberries with the extra tablespoon of flour, then gently fold them into the batter.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 55 to 60 minutes or until the top is golden brown and a toothpick comes out clean with a few moist crumbs.
  2. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Glazing
  1. For the glaze, smash the freeze-dried strawberries into a powder, then combine with powdered sugar and add half and half until desired consistency is achieved.
  2. Drizzle or spread the glaze over the cooled loaf and let set for 15-30 minutes before serving.

Notes

For a lighter option, skip the glaze or reduce the sugar in the glaze. The bread can be stored at room temperature for up to 2 days or in the fridge for up to 1 week. It freezes well for up to 3 months.