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Easy Strawberry Quick Bread Recipe

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This recipe for Easy Strawberry Quick Bread, by , is from The Hubler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Odle

Category:
Category:

Ingredients:  
Ingredients:  
For the Bread:
3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil
1 large egg
1 teaspoon vanilla extract or almond extract
2 cups all-purpose flour
2 teaspoons baking powder** (see notes)
1/4 teaspoon salt
2 cups diced strawberries
2 tablespoons all-purpose flour

For the Glaze:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced strawberries
1/2 teaspoon vanilla extract or almond extract
1-2 tablespoons heavy cream or milk** (optional)

Directions:
Directions:
Preheat the oven to 350 degrees.

In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.

Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

Number Of Servings:
Number Of Servings:
10 slices
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
*I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if I'm not putting the glaze on top. The bread has the most flavor when you add the strawberry glaze!

*We have added up to 2 1/2 cups of diced strawberries to the batter. The bread stays together the best when you use about 2 cups.

**We like the strawberry bread as written, but if you'd like a higher rise on the bread, reduce the baking powder to 1 teaspoon and add 1/2 teaspoon of baking soda. This will change the texture slightly, but some like it a little better.

**We didn't need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesn't, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don't add too much!

Bread with Fresh Strawberries
Fresh fruit can be tricky to work with because it adds a lot of moisture to the bread. Finely diced strawberries work beautifully in this recipe, though. I used about 2 cups of small strawberry pieces. I usually say the more fruit, the better, so at times Iíve added about 2 1/2 cups of fruit. And it totally works, but the bread can be so moist that it almost falls apart with that much fruit. Is that really a problem? You decide. Anywhere between 2-2 1/2 cups of fruit should work just fine.
Remember as with all quick breads to not over mix the batter. Mix the wet ingredients well, then mix in the dry ingredients just until they are combined. Then gently fold in the strawberries.

 

 

 

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