Glazed Strawberry Bread

“Oh wow this is good!” was heard over and over as we each tried this bread. It was music to my ears.

It was especially nice since I had made the bread simply because I had a lot of strawberries on my counter and had to find something to do with them. These were not strawberries from my garden. Those are coming in, but just a few a day. These I had gotten at a farm down the road. When I am buying fresh-picked fruits I find it hard not to buy way too much. Not a problem, I can freeze, dry, or make preserves with the extra, or….my family’s favorite, make a quick bread.

Oh, I am looking forward to my breakfast tomorrow!

Glazed Strawberry Bread

from SallysBakingAddiction.com

2 cups (250g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg, at room temperature (from Farmer Kim)

3/4 cup (150g) granulated sugar

1/4 cup (50g) packed light or dark brown sugar

1 cup (240ml) buttermilk

1/3 cup (80ml) canola oil

2 teaspoons vanilla extract

1 1/2 cups fresh strawberries, rinsed, dried, chopped, and tossed in 1 Tablespoon of flour (from Fifer Orchards)

Glaze

1 cup (120g) confectioners’ sugar

1/2 teaspoon vanilla extract

2 Tablespoons (30ml) milk

Directions

Preheat oven to 350F degrees. Spray a 9×5 loaf pan with nonstick spray.

Make the bread: In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Set aside. In a medium bowl, whisk the egg, granulated sugar, and brown sugar together until combined. Make sure there are no brown sugar lumps remaining.

Whisk in the buttermilk, oil, and vanilla.

Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread. Fold in the strawberries.

Pour into the prepared loaf pan.

Bake the bread for 50 minutes to 70 minutes. Poke the center of the bread with a toothpick at 50 minutes. If it comes out clean, the bread is done. If it comes out wet, bake longer, covered with foil (to keep it from getting too browned on top). Oven times will vary between ovens. Allow bread to cool completely in the pan on a wire rack before glazing and slicing.