I use real strawberries in both the batter and the glaze to make a simple Strawberry Loaf With Glaze that comes together as a quick bread with no rising required.

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I can’t stop thinking about this Strawberry Loaf With Glaze because it’s weirdly simple but tastes like something you’d only get at a bakery. I used fresh strawberries in both the loaf and the glossy drizzle, and powdered sugar makes that glaze sing without being cloying.

It’s a quick bread, so no waiting around for it to rise, which is perfect when I’m craving something sweet right now. If you like to Bake With Strawberries, this one’s worth trying even if you mess up the slices, because the texture stays soft and the fruit keeps it interesting, not just sweet.

Ingredients

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All purpose flour: Main carbs some protein gives structure to loaf but low in fiber.
Granulated sugar: Adds sweetness and moisture; mostly empty calories gives a quick energy spike.
Fresh strawberries: Bright juicy flavor adds vitamins fiber and antioxidants keeps loaf fresh tasting.
Unsalted butter: Adds richness tender crumb and flavor high in fat so use mindfully.
Large eggs: Provide protein structure and lift help binds ingredients while adding moisture.
Milk: Adds moisture and mild sweetness helps batter hydrate for a soft crumb.
Lemon zest: Brightens flavor with citrusy notes little vitamin C and a fresh tang.
Powdered sugar for glaze: Makes glossy sweet glaze dissolves easily can be thinned with lemon juice.

Ingredient Quantities

All purpose flour 2 cups (240 g)

Granulated sugar 1 cup (200 g)

Baking powder 2 teaspoons

Salt 1/2 teaspoon

Unsalted butter, melted and cooled 1/2 cup (113 g)

Large eggs 2

Milk 1/2 cup (120 ml)

Vanilla extract 1 teaspoon

Fresh strawberries, divided: 1 1/2 cups chopped (about 225 g) for the bread, plus 3 tablespoons pureed (about 45 g) for the glaze

Lemon zest 1 tablespoon (optional, but brightens the flavor)

Powdered sugar (confectioners sugar) 1 cup (120 g) for the glaze

Fresh lemon juice 1 teaspoon (for the glaze, optional to thin and brighten)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper, then set aside.

2. In a large bowl whisk together 2 cups (240 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt until evenly mixed.

3. In a separate bowl beat 1/2 cup (113 g) melted and cooled unsalted butter with 2 large eggs, 1/2 cup (120 ml) milk and 1 teaspoon vanilla extract until smooth. Stir in 1 tablespoon lemon zest if using.

4. Pour the wet mixture into the dry ingredients and stir gently until mostly combined. Don’t overmix, a few lumps are okay or the bread will get tough.

5. Toss 1 1/2 cups chopped fresh strawberries (about 225 g) with a teaspoon of flour to keep them from sinking, then fold them into the batter gently.

6. Scrape the batter into the prepared loaf pan, smooth the top, and bake 50 to 60 minutes at 350°F (175°C) until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.

7. Let the loaf cool in the pan for about 10 to 15 minutes, then remove to a wire rack and cool another 20 to 30 minutes so it’s warm not hot before glazing; if you try to glaze when it’s too hot the glaze will melt and run off.

8. For the glaze, puree about 3 tablespoons (≈45 g) fresh strawberries and mix with 1 cup (120 g) powdered sugar. Add 1 teaspoon fresh lemon juice if you want a brighter flavor and thin as needed with tiny drops of milk or more lemon juice until you have a drizzle-able consistency.

9. Drizzle the glaze over the cooled loaf, let it set for 10 minutes, slice and serve. Leftovers keep covered at room temp for 2 days or in the fridge for up to 4 days.

Equipment Needed

1. 9×5 inch loaf pan (greased or parchment-lined)
2. Large mixing bowl and medium bowl
3. Measuring cups, measuring spoons, and a kitchen scale (for grams)
4. Whisk (or a hand mixer if you want)
5. Rubber spatula and wooden spoon for folding
6. Knife and cutting board to chop the strawberries
7. Small blender or food processor to puree strawberries for the glaze
8. Wire cooling rack, toothpick to test doneness, and oven mitts

FAQ

Q: Can I use frozen strawberries? A: Yes, just thaw and drain them well so they dont water down the batter. Pat dry with paper towels then toss the chopped berries in a little flour so they wont sink while baking. For the glaze use the pureed frozen berries after you drain them.

Q: Why did my loaf sink in the middle? A: Usually that means it was underbaked, overmixed, or the oven temp was off. Bake at 350 F for about 50 to 60 minutes and test with a toothpick. Also dont overmix after adding flour and berries, and let the loaf cool in the pan 10 minutes before moving to a rack.

Q: Can I swap oil for the melted butter? A: Yes, you can use a neutral oil like vegetable or canola in the same amount. The loaf will be a bit more moist but not as buttery tasting. Make sure the eggs are room temp so the batter mixes evenly.

Q: How do I get the glaze the right thickness? A: Start with 1 cup powdered sugar and the 3 tablespoons pureed strawberries. If its too thick add a teaspoon of lemon juice or a little milk, if its too thin add more powdered sugar. Drizzle when the loaf is cool or just slightly warm so the glaze sets nicely.

Q: Can I double the recipe or make muffins instead? A: Yes to both. For two loaves use two pans or a larger pan and watch bake time. For muffins fill tins about 2/3 full and bake 18 to 22 minutes, check early because smaller pieces finish faster.

Q: Any quick tips to boost flavor or texture? A: Add the lemon zest in the batter, it brightens the strawberries. Fold the berries gently so the bread stays tender. If you want more strawberry punch stir a tablespoon of pureed berries into the batter before folding the chopped fruit.

Strawberry Bread Loaf With Strawberry Glaze Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier flavor, or use a gluten-free 1-to-1 baking blend 1:1; expect it to be a bit denser.
Granulated sugar: use light brown sugar or coconut sugar 1:1 for more depth. If you want to use honey or maple syrup use about 3/4 cup liquid sweetener per 1 cup sugar, cut the milk by ~3 tbsp and lower oven temp by 25°F, it’ll make the loaf moister.
Unsalted butter, melted: replace with a neutral oil like canola or vegetable 1:1 for a very moist crumb, or use applesauce 1:1 to cut fat (results will be softer and less browned).
Fresh strawberries: frozen chopped berries work fine, toss them in a little flour so they don’t sink. For the glaze you can use 3 tbsp strawberry jam thinned with a splash of lemon juice if you don’t have fresh puree.

Pro Tips

1) Prep the berries right. Pat the chopped strawberries dry with paper towels then toss them very lightly in a teaspoon of flour or cornstarch so theyre less likely to sink. Dont mash them when folding, fold gently so you keep some chunks.

2) Keep the batter tender. Mix until just combined, a few lumps are ok, overmixing will make the loaf tough. Use cooled melted butter and room temp eggs and milk so everything blends smoothly.

3) Watch the oven not the clock. Ovens vary a lot so start checking at 50 minutes. If the top is getting too dark before the center is done, loosely cover with foil and finish baking. A toothpick should come out with moist crumbs not wet batter.

4) Make a glossy, smooth glaze. Strain the pureed strawberries to remove seeds for a silky finish, then add tiny drops of lemon juice or milk to thin, dont pour a bunch at once. Glaze when the loaf is warm not hot so it sticks but wont just run off.

Strawberry Bread Loaf With Strawberry Glaze Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I use real strawberries in both the batter and the glaze to make a simple Strawberry Loaf With Glaze that comes together as a quick bread with no rising required.

Servings

servings

Calories

322.4

kcal

Equipment: 1. 9×5 inch loaf pan (greased or parchment-lined)
2. Large mixing bowl and medium bowl
3. Measuring cups, measuring spoons, and a kitchen scale (for grams)
4. Whisk (or a hand mixer if you want)
5. Rubber spatula and wooden spoon for folding
6. Knife and cutting board to chop the strawberries
7. Small blender or food processor to puree strawberries for the glaze
8. Wire cooling rack, toothpick to test doneness, and oven mitts

Ingredients

All purpose flour 2 cups (240 g)
Granulated sugar 1 cup (200 g)
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Unsalted butter, melted and cooled 1/2 cup (113 g)
Large eggs 2
Milk 1/2 cup (120 ml)
Vanilla extract 1 teaspoon
Fresh strawberries, divided: 1 1/2 cups chopped (about 225 g) for the bread, plus 3 tablespoons pureed (about 45 g) for the glaze
Lemon zest 1 tablespoon (optional, but brightens the flavor)
Powdered sugar (confectioners sugar) 1 cup (120 g) for the glaze
Fresh lemon juice 1 teaspoon (for the glaze, optional to thin and brighten)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper, then set aside.
In a large bowl whisk together 2 cups (240 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt until evenly mixed.
In a separate bowl beat 1/2 cup (113 g) melted and cooled unsalted butter with 2 large eggs, 1/2 cup (120 ml) milk and 1 teaspoon vanilla extract until smooth. Stir in 1 tablespoon lemon zest if using.
Pour the wet mixture into the dry ingredients and stir gently until mostly combined. Don’t overmix, a few lumps are okay or the bread will get tough.
Toss 1 1/2 cups chopped fresh strawberries (about 225 g) with a teaspoon of flour to keep them from sinking, then fold them into the batter gently.
Scrape the batter into the prepared loaf pan, smooth the top, and bake 50 to 60 minutes at 350°F (175°C) until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let the loaf cool in the pan for about 10 to 15 minutes, then remove to a wire rack and cool another 20 to 30 minutes so it’s warm not hot before glazing; if you try to glaze when it’s too hot the glaze will melt and run off.
For the glaze, puree about 3 tablespoons (≈45 g) fresh strawberries and mix with 1 cup (120 g) powdered sugar. Add 1 teaspoon fresh lemon juice if you want a brighter flavor and thin as needed with tiny drops of milk or more lemon juice until you have a drizzle-able consistency.
Drizzle the glaze over the cooled loaf, let it set for 10 minutes, slice and serve. Leftovers keep covered at room temp for 2 days or in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.