The flavor of fresh strawberries is the star of this easy-to-make quick bread, topped with a luscious strawberry icing.
Course
Breads, Breakfast
Cuisine
American
Tags
quick bread, Strawberry bread
Prep Time20minutes
Cook Time1hour
Servings12Slices
AuthorChristoph
Ingredients
Bread
3/4cupgranulated sugar
1/2cupmilk
1/2cupoil
1large egg
1teaspoonvanilla extract
2cupsall-purpose flour
1teaspoonsbaking powder
½teaspoonbaking soda
1/4teaspoonsalt
1teaspooncinnamon
2cupsdiced strawberries + 2 Tablespoons flour
Icing
1 ½cupspowdered sugar
2tablespoonsmelted butter
1/3cupfinely diced strawberries
1teaspoonvanilla extract
1-2tablespoonsheavy cream or milk as needed
Method
Bread
Position shelf in center of oven and heat to 350°Prepare a 9”x5” loaf pan by greasing and lining with parchment paper.
In a medium bowl mix together the sugar, milk, oil, egg and vanilla. In a separate bowl sift together the dry ingredients and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl toss the strawberries with 2 tablespoons of flour to coat. Fold the strawberries gently into the batter.
Pour the batter into the prepared pan. Bake at 350 degrees for 60 - 65 minutes. Test bread with a knife or chopstick. Allow the bread to cool for 10 minutes before removing the bread to a wire rack to cool completely.
Icing
Combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl, adding cream a little at a time to make a thick yet pour-able icing. Spread over cooled bread. Allow to set up before slicing.
Cooks Notes
Strawberries are a very wet ingredient, if you use more than two cups you might need to adjust the flour as well.
Frozen strawberries can also be use just thaw completely before dicing.
Add the cream or milk to the frosting very little at a time. The strawberries bring a lot of moisture to the icing and depending on your berries may require very little or no milk.
The original recipe called for oven temperature of 375°F, after baking a second loaf at 350°F I found that worked better, the outside did not get too dark before the inside was done. I also increase the baking time. I realize oven temps do vary.
Cake is best the first couple days after baking, and will become soggy if held longer.