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Moist One-Bowl Fresh Strawberry Bread with Lemon Glaze

A moist slice of homemade strawberry bread topped with a thick vanilla glaze and fresh strawberries.
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This recipe delivers an incredibly moist and fluffy quick bread packed with fresh strawberries. You mix everything in one bowl for simple cleanup, and top it with a bright lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 1/2 cups fresh strawberries, hulled and diced
  • For the Glaze: 1 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mix aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This is your base for moisture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the yogurt, vanilla extract, and lemon zest until just combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the batter comes together. Do not overmix; stop when you see no more streaks of flour.
  6. Gently fold in the diced fresh strawberries using a spatula.
  7. Pour the batter into your prepared loaf pan and spread it evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner drizzle.
  11. Once the bread is completely cool, drizzle the lemon glaze over the top. Slice and serve your homemade strawberry loaf cake.

Notes

  • To prevent the fresh strawberries from sinking to the bottom of the loaf, lightly toss them in one tablespoon of the measured flour before folding them into the batter.
  • If you prefer a stronger strawberry flavor in the topping, substitute the lemon juice in the glaze with 1 tablespoon of strawberry puree mixed with 1 teaspoon of lemon juice.
  • This quick bread freezes well. Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil before freezing for up to three months.

Nutrition

Find it online: https://kitchenslang.com/strawberry-bread-moist-easy-loaf/