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


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)


1 cup (120g) confectioners’ sugar

1/2 teaspoon vanilla extract

2 Tablespoons (30ml) milk


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.

IMG_0186Slowly 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.IMG_0188

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.


Make the glaze: Whisk the confectioners’ sugar, vanilla, and milk together until combined and creamy. Drizzle over bread.


Serve and enjoy!



One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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