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Easy Moist Strawberry Bread with Sweet Lemon Glaze

Cross-section view of moist strawberry bread loaf, filled with bright red strawberries and topped with a white vanilla glaze.
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Make this simple quick bread using fresh strawberries for a moist texture and bright flavor. Top it with a tangy lemon glaze for an irresistible homemade loaf perfect for breakfast or dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a small bowl, whisk the milk and lemon zest together. Add this wet mixture alternately with the dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.
  5. Gently fold the chopped fresh strawberries into the batter using a spatula.
  6. Pour the batter into the prepared loaf pan and spread it evenly.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  9. While the bread cools, prepare the glaze: Whisk the powdered sugar and lemon juice together until smooth. Add more lemon juice, a drop at a time, if the glaze is too thick.
  10. Once the bread is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Notes

  • For the best results and moistest crumb, gently fold the strawberries into the batter at the end.
  • If you use frozen strawberries, do not thaw them; toss them in one tablespoon of the flour mixture before folding them in to prevent sinking.
  • This bread tastes excellent the next day, allowing the flavors to fully meld.

Nutrition

Find it online: https://cookingzenith.com/moist-strawberry-bread-recipe-with-glaze/