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Strawberry Bread with Vanilla Almond Glaze Recipe

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4 from 74 reviews

This homemade Strawberry Bread is a moist, flavorful quick bread bursting with fresh strawberries and topped with a sweet powdered sugar glaze. Perfect for breakfast, snacks, or dessert, it combines the richness of butter and oil with the fresh tang of lemon milk and almond extract for a delightful treat.

Ingredients

Wet Ingredients

  • ½ cup milk (114 grams, room temperature)
  • 2 teaspoons lemon juice (9 grams, from ½ lemon)
  • ½ cup unsalted butter (113 grams, melted, 1 stick)
  • ¼ cup vegetable oil (50 grams)
  • 2 large eggs (100 grams, room temperature)
  • 1 teaspoon pure vanilla extract (4 grams)
  • ½ teaspoon almond extract (2 grams)

Dry Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 1½ teaspoons baking powder (6 grams)
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar (200 grams)

Add-ins

  • 1 cup chopped fresh strawberries (167 grams)

Glaze

  • ¾ cup powdered sugar (85 grams)
  • 1 tablespoon milk (14 grams)
  • ½ teaspoon pure vanilla extract (2 grams)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly with butter or nonstick spray and set it aside so it’s ready for the batter.
  2. Create Lemon Milk: Measure out the milk into a glass or small bowl, then stir in the lemon juice. Let this mixture sit for 10 minutes to thicken and curdle slightly, creating a buttermilk substitute that adds tenderness to the bread.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Mixing these ingredients ensures even leavening and flavor distribution.
  4. Combine Wet Ingredients: In a larger mixing bowl, combine the granulated sugar, melted butter, vegetable oil, eggs, vanilla extract, almond extract, and the lemon milk mixture. Whisk them together until smooth and well incorporated.
  5. Form the Batter: Add the dry ingredients to the wet mixture. Stir gently until just combined, taking care not to overmix which can make the bread tough.
  6. Fold in Strawberries: Carefully fold in the chopped fresh strawberries to evenly distribute them throughout the batter without breaking them up too much.
  7. Pour Batter and Bake: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare the Glaze: While the bread bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
  9. Cool and Glaze: Once the bread is done, remove it from the oven and allow it to cool completely in the pan. Then, carefully remove the bread from the pan and drizzle the glaze evenly over the top for a sweet finishing touch.

Notes

  • Letting the lemon juice sit in the milk creates a buttermilk substitute crucial for the bread's moist and tender crumb.
  • Do not overmix the batter; stir only until ingredients are incorporated to avoid dense bread.
  • Fresh strawberries add moisture and flavor, but avoid chopping them too finely to prevent making the batter watery.
  • You can substitute strawberries with other berries like blueberries or raspberries if desired.
  • Make sure the bread is fully cooled before glazing to prevent the glaze from melting away.
  • Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipethrive.com/strawberry-bread-with-vanilla-almond-glaze-recipe/