Just the right amount of moist strawberry bread recipe, that comes together with just 10 minutes of preparation time. This bright bread is sweetened with a fresh and fruity strawberry glaze!
Do you love to bake with strawberries? Do you manage to save some for baking? If you ask me, I want to eat them to my heart's content first. Throw some in my morning and evening smoothies next. Hello summer! Then bake with them if I have any left.
Don't get me wrong. It's not like I don't love to bake with berries and so I eat them all. Neither it's like I am obsessed with berries. It's just I can't stop thinking about them. And eating them. Or drinking them. Also folding them in my Chilled Desserts!
So how many strawberries do I need in a day? I am very poor in mathematics. Plenty?? You guessed it!
Alright! Let's focus on our strawberry bread recipe today. The bread you see here is loaded with juicy strawberries, filled with vanilla and fruity flavors and has a very tender crumb! ♥
Texture of the bread:
You see when a batter is stuffed with fresh fruits, these chunks release juices as the cakes/breads bake. This results in an over moist, dense and blah outcome. Not delicious at all!
This bread won't let you down with an over moist crumb! How do we achieve it?
This is how!
- We will not over stuff our bread with strawberry chunks. Just the right proportion of batter to fruit for that delicious flavor without making the bread wet.
- We are patting our strawberries dry after washing them to ensure no additional liquid/moisture finds a way in the batter.
- And generously coat our diced strawberries with additional flour. This will not only prevent them from sinking, but will also absorb most of the moisture that the fruit will release during baking.
- We won't cut strawberry chunks too big. Just about ⅓ of an inch. That way chunks wouldn't leave a bigger dent in batter as the bread bakes. Neither it will make the surrounded batter too soggy. Small chunks will prevent sinkage as well. 😉
- Oh and also I did not mix all the fruit chunks in my batter. I saved about a half of them to use as a topping.
So now strawberries won't release that juice in the batter. Some of it will evaporate too. Makes sense? Plus it looks so pretty, if you plan not to glaze the bread. Shh! I didn't say that.
How to make Strawberry Bread:
This is the most easy and quick bread to bake. No intricate techniques or special equipments are involved.
Just mix your wet and dry ingredients together. Fold in diced strawberries, bake, Cool, Drizzle with fruity pink glaze and indulge!
Oh I almost forgot we are using greek yogurt, some sour cream and oil in the recipe. This trio takes our strawberry bread recipe to the tippy-top!
Soft, moist, tender and mouth melting. Those fresh strawberry chunks will burst in your mouth. With all that fruity gooey glaze sipped into the bread, you will fall in love with the first bite!
Bummer! I don't like how the glazes made with icing sugar set and harden in a matter of minutes. Loathe the hardened sugary crust that sets on the top of bread. Are you with me?
Using marshmallow fluff and no icing sugar solves this problem. Result? Deliciously flavorful, Super thick, fluffy, pretty in pink and fruity glaze! And you won't even taste marshmallow here. Strawberries steal most of the show!
A glaze that doesn't harden even the next day. ♥♥♥
What can I make with lots of strawberries?
Can I bake with frozen strawberries?
Yes, you definitely can! But I suggest to go for fresh ones whenever possible. It ensures not so soggy bakes.
Should I thaw frozen berries before baking?
It isn't required to thaw berries before baking. You must coat berries in flour to absorb all the moisture these ooze out during baking.
You can intensify the strawberry flavor of this bread recipe in two ways.
- Use red, ripen strawberries.
- Save some bread for the next day.
The strawberry flavor and texture of the bread multiplies ten folds after a few hours. You sure need some patience. And you need it immediately! 😉
If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog
Strawberry Bread Recipe
- 1 ½ Cups (188 gms) All purpose flour
- 1 tsp Baking powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 Cup (200 gms) Sugar
- ½ Cup (140 gms) Greek yogurt (at room temp)
- ⅓ Cup (81 gms) Sour cream (at room temp)
- 3 large Eggs (at room temp)
- ⅓ Cup (80 ml) Oil
- 1 ½ tsp Vanilla Extract
- ¾ Cup Strawberries (rinsed, dried, diced-⅓ of an inch and tossed in a tbsp of flour)
For the strawberry glaze
- ¾ Cup Marshmallow fluff
- 4 Chopped Strawberries (red and ripe)
- 2 tsp Water
- Few drops red food coloring (optional)
For the decoration
- 2 Tbsp Marshmallow fluff (melted in microwave)
- 2 Strawberry fans
- Preheat your oven to 350°F. Grease/spray an 8 or 9 inch loaf pan. I used a light colored pan as I did not want my bread to get over brown on the sides.
- In a large bowl, sift together flour, baking powder, baking soda and salt together and set it aside. Beat eggs, oil, sugar, yogurt and vanilla together in a medium bowl until combined. Add sour cream and mix it in too.
- Now slowly pour wet ingredients into dry and fold until no lumps of flour are visible. Try not to over mix. Fold half of the strawberry chunks in.
- Pour in the greased pan, top with remaining strawberries and bake for about 50-60 minutes or until a tooth pick inserted in the center comes out clean. My bread took exactly 57 minutes in oven.
- Cool the bread in pan for 5-10 minutes. Cool down further on a wire rack completely before glazing/slicing.
To make Strawberry Glaze:
- Add water to diced strawberries and cook on stove/microwave stirring in between to form a reduction. Cool and strain it.
- Add this reduction to marshmallow fluff (add in the food coloring, if using) and mix till fluffy and well combined. Glaze as needed.
For the white Stripes:
- Melt marshmallow fluff in small increments, pipe it and draw the lines to form pattern of choice. Decorate with strawberry fans.
- the bread tastes super yum on the day 2. As all the flavors get time to know each other well. You can store this bread at room temperature in an air-tight container for 2-3 days.
- Any left overs can be kept in refrigerator for up to a week. This also freezes well for 2-3 months with/without the glaze on. Thaw in the refrigerator for a few hours before serving.