Description
A delightful strawberry bread that captures the essence of summer with its sweet flavors and soft texture.
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup canola oil (or coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract (or almond extract)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups diced strawberries
- 2 tablespoons all-purpose flour (for tossing strawberries)
- 2 cups powdered sugar (for the glaze)
- 2 tablespoons melted butter
- 1/3 cup finely diced strawberries (for the glaze)
- 1/2 teaspoon vanilla extract (or almond extract) (for the glaze)
- 1-2 tablespoons heavy cream or milk (optional, for glaze)
Instructions
- Preheat the oven to 350ºF.
- Stir together the granulated sugar, milk, canola oil, egg, and vanilla extract in a medium bowl.
- Combine the flour, baking powder, and salt in another bowl.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Toss the diced strawberries with the 2 tablespoons of flour in a small bowl to coat them.
- Fold the floured strawberries gently into the batter.
- Pour the batter into the greased 9″x5″ bread pan.
- Bake for 50-55 minutes. A toothpick inserted in the center should come out clean.
- Allow the bread to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Combine the powdered sugar, melted butter, diced strawberries, and extract in a small bowl to prepare the glaze.
- Spread the glaze over the top of the cooled bread, slice, and serve.
Notes
Use ripe strawberries for optimal sweetness. Store in an airtight container for up to three days.
