Ingredients: |
Ingredients: FOR THE BREAD:
¾ c Granulated Sugar
½ c Milk
½ c Oil
1 Large Egg
1 t Vanilla Extract
2 c All Purpose Flour
2 t Baking Powder
¼ t Salt
2 c Strawberries, diced
2 T All Purpose Flour, to coat strawberries
FOR THE GLAZE:
2 c Powdered Sugar
2 T Melted Butter
⅓ c Strawberries, finely diced
1-2 T Heavy Cream or milk, see the note in the instructions.
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Directions: |
Directions:Preheat oven to 350º.
BREAD: 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 extra tablespoons of flour to coat the diced strawberries. Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9 x 5-inch bread pan. Bake at 350º for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 (still in the pan), then remove the bread from the pan and place on a wired rack, cool completely.
GLAZE: Once the bread is completely cool, mix the glaze and spread over the top of the bread. Slice and serve.
I have not made this bread recipe into muffins or other small shapes, but I will. I like to bake most sweet breads into muffins for easier serving or ease of just grabbing one to eat.
NOTE: You may not need the heavy cream or milk to make the glaze spreadable, depending on the juiciness of the strawberries you added to the glaze. If the glaze is too thick with just the juice from the strawberries, add cream or milk starting with 1 tablespoon at a time until it is spreadable, BUT, the glaze will soften as it sits because the sugar pulls out juices from the strawberries. Keep this in mind and don't add too much milk. |
This recipe for Strawberry Bread/Muffins is from