Can I use frozen strawberries?

It’s not recommended. Frozen berries release extra water, making the loaf soggy. Stick to fresh for best texture and color.

How do I store the loaf?

Keep it in the fridge in an airtight container for up to 5 days. For longer storage, freeze it (glazed or unglazed).

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free baking flour, but texture may slightly vary. Always check the label for xanthan gum or add it separately.

How do I know it’s fully baked?

Insert a toothpick or skewer in the center—if it comes out clean or with dry crumbs, it’s ready. The top should be golden brown and set.

Strawberry Bread Loaf with Strawberry Glaze

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This moist and tender Strawberry Bread Loaf with Strawberry Glaze is packed with fresh diced strawberries and topped with a sweet, vibrant glaze, making it the perfect treat for breakfast, snack, or dessert.

Author: gemma
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Yield: 8 servings
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

¾ cup granulated sugar
½ cup whole milk
½ cup vegetable oil
1 large egg
1½ teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour (for tossing strawberries)
2 teaspoons baking powder
½ teaspoon salt
1½ cups diced fresh strawberries
3 tablespoons diced fresh strawberries (for glaze)
1 cup powdered sugar (for glaze)
1 teaspoon whole milk (for glaze)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together granulated sugar, whole milk, vegetable oil, egg, and vanilla extract.
In another bowl, stir together 2 cups flour, baking powder, and salt.
Toss diced strawberries with 2 tablespoons flour in a small bowl.
Add dry ingredients to wet ingredients and mix just until combined—do not overmix.
Fold in the floured strawberries gently.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze: mash 3 tablespoons strawberries in a small bowl, then stir in powdered sugar and milk until smooth.
Spoon glaze over the cooled bread and let it set for 30 minutes before serving.

Notes

Toss strawberries in flour to prevent them from sinking in the batter.
Don’t overmix the batter to keep the loaf soft and tender.
Allow the bread to cool completely before adding glaze.
Use fresh strawberries for best flavor and texture.
You can freeze the loaf (whole or sliced) for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 396
Sugar: 36g
Sodium: 268mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0.1g
Carbohydrates: 61g
Fiber: 1g
Protein: 5g
Cholesterol: 25mg

Find it online: https://recipeeasily.com/strawberry-bread-loaf-strawberry-glaze/