A soft, sweet, and fruity quick bread topped with a luscious strawberry glaze that’s perfect for breakfast, snacks, or dessert.

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Ingredients

For the Bread:

¾ cup granulated sugar
½ cup milk (any type or non-dairy milk)
½ cup vegetable oil (or canola/coconut oil)
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
2 cups fresh strawberries, diced
2 Tbsp all-purpose flour (for tossing strawberries)

For the Glaze:

2 cups powdered sugar
2 Tbsp melted butter
½ cup diced fresh strawberries
½ tsp vanilla extract
Optional: 1–2 Tbsp milk (if glaze is too thick)

Instructions for Glazed Strawberry Bread

Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mix Wet Ingredients: In a medium bowl, whisk together sugar, milk, oil, egg, and vanilla extract until smooth.
Add Dry Ingredients: Stir in salt and baking powder. Gradually fold in the flour just until combined—do not overmix.
Prepare Strawberries: Toss diced strawberries with 2 Tbsp of flour. Gently fold into the batter to prevent sinking.
Bake the Bread: Pour batter into the prepared loaf pan. Bake 50–55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Make the Glaze: In a small bowl, combine powdered sugar, melted butter, diced strawberries, and vanilla extract. Stir until smooth. Add milk if needed to reach desired consistency.
Finish & Serve: Drizzle glaze over completely cooled bread. Allow to set before slicing.

Pro Tips

Stir Just Until Combined: Avoid overmixing for tender, moist bread.
Flour Strawberries: Keeps berries suspended throughout the bread.
Cool Before Glazing: Adds shine and prevents glaze from melting into the bread.
Use Fresh Ingredients: Ripe strawberries and high-quality flour enhance flavor.

Why This Recipe Works

This glazed strawberry bread is easy to make, requires no yeast, and delivers a soft, moist texture with bursts of real strawberry flavor. The sweet glaze makes it irresistible for any occasion, from breakfast to dessert.

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Substitutions & Variations

Swap vegetable oil with canola, melted coconut oil, or light olive oil.
Use frozen strawberries (thawed and drained) if fresh aren’t available.
Add chocolate chips, nuts, or shredded coconut for a fun twist.
Make gluten-free by substituting all-purpose flour with a 1:1 gluten-free blend.

Make-Ahead, Storage & Reheating Guide

Store bread in an airtight container at room temperature for 3 days.
Freeze the bread without glaze for up to 3 months; add fresh glaze after thawing.
Warm slices in the oven or microwave for 10–15 seconds before serving.

Serving Ideas For Glazed Strawberry Bread

Enjoy warm with butter or cream cheese.
Serve as a sweet breakfast with coffee or tea.
Cut into cubes for strawberry bread pudding or desserts.
Pair with fresh berries and whipped cream for a simple dessert tray.

Nutrition (Per Serving Estimate)

Calories: 324 kcal
Carbohydrates: 51 g
Protein: 3 g
Fat: 12 g
Saturated Fat: 2 g
Polyunsaturated Fat: 9 g
Cholesterol: 21 mg
Sodium: 157 mg
Fiber: 1 g
Sugar: 33 g

Frequently Asked Questions

Can I use frozen strawberries?
Yes! Thaw them first and drain excess liquid.

Can I use a different type of oil?
Canola, coconut, or light olive oil works fine.

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What if I don’t have a loaf pan?
Use a muffin tin or square cake pan; adjust baking time accordingly.

How do I store this bread?
Room temperature in an airtight container for up to 3 days, or freeze without glaze for months.

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Can I add nuts or chocolate chips?
Absolutely! Up to ½ cup of mix-ins can enhance flavor and texture.

This Glazed Strawberry Bread is a quick, easy, and delicious way to enjoy the taste of summer strawberries all year long. Soft, moist, and topped with a sweet strawberry glaze, it’s a perfect treat for breakfast, snack time, or dessert.