A Moist, Fruity Summer Quick Bread That Steals the Show

If you’re looking for a sweet, moist, and slightly tangy quick bread that screams summer, this Homemade Strawberry Bread is exactly what you need. Packed with juicy strawberries and topped with a luscious strawberry glaze, this bread is the perfect treat for breakfast, brunch, dessert—or an afternoon pick-me-up.

With fresh fruit folded right into the batter and a creamy glaze full of strawberry chunks, this bread is as pretty as it is delicious. It’s incredibly easy to make and stores well in the fridge for a few days (if it lasts that long!).

🛒 Ingredients Breakdown

This recipe keeps it simple, using basic pantry and fridge ingredients with the star being fresh strawberries. Here’s what goes into it:

For the Bread:

2 cups diced strawberries – The main attraction! Coated in a bit of flour to prevent sinking.
3/4 cup granulated sugar – Sweetens the bread and balances the natural tartness of the strawberries.
1/2 cup whole milk – Adds moisture and tenderness to the crumb.
1/2 cup oil – Neutral oils like vegetable or canola are ideal for keeping the bread soft.
1 large egg – Binds everything together.
1 tsp vanilla extract – Adds warm flavor and enhances the fruitiness.
2 cups all-purpose flour (+1–2 tbsp for coating the berries) – Forms the structure of the bread.
2 tsp baking powder – Provides lift and fluffiness.
1/2 tsp salt – Balances the sweetness and enhances flavor.

For the Glaze:

1 cup powdered sugar – For sweetness and that classic glaze texture.
3–4 tbsp heavy whipping cream – Makes the glaze rich and spreadable.
1 tsp vanilla extract – Adds a cozy note to the glaze.
1/3 cup finely diced strawberries – Adds color, texture, and natural flavor to the topping.

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan (9×5-inch) with butter or nonstick spray. If you’d like easy removal later, you can also line it with parchment paper.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla extract until well combined. This forms the base for a rich, tender bread.

Step 3: Add Dry Ingredients

Add 2 cups flour, baking powder, and salt to the bowl. Stir until everything is incorporated, but don’t overmix—just blend until no dry flour is visible.

Step 4: Fold in the Strawberries

Dice 2 cups of fresh strawberries and toss them with 1–2 tablespoons of flour in a separate bowl. This coating helps keep the berries suspended in the batter, rather than sinking to the bottom.

Gently fold the flour-coated strawberries into the batter using a spatula.

Step 5: Fill the Pan and Bake

Pour the batter into the greased loaf pan. Important note: Only fill the pan 1/2 to 3/4 full, leaving room for the bread to rise as it bakes.

Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Tip: If the top is browning too quickly, tent it loosely with aluminum foil around the 30-minute mark.

Step 6: Cool the Bread

Remove the bread from the oven and let it cool in the pan for 10–15 minutes before transferring to a wire rack. Allow it to cool completely before glazing—this is key so the glaze doesn’t melt and slide off.

Step 7: Make the Glaze

In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth. Stir in the finely diced strawberries last for texture and flavor.

Step 8: Glaze and Serve

Once the bread has cooled, pour the glaze evenly over the top, letting it drip slightly down the sides. Allow it to set for about 10–15 minutes before slicing.

🍽️ Serving Suggestions

Breakfast Treat: Pair a warm slice with your morning coffee or tea.
Dessert: Serve chilled with a scoop of vanilla ice cream or a dollop of whipped cream.
Picnic Favorite: This bread travels well and is always a crowd-pleaser at potlucks or outdoor events.

🧊 Storage Tips

Refrigerate leftovers in an airtight container for up to 4 days.
To freeze: Wrap slices individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight or at room temp for a few hours.