Glazed Strawberry Bread.

Glazed Strawberry Bread

Ingredients:

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 temperature1
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 cup (240ml) buttermilk (no substitutions)
  • 1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups fresh strawberries, rinsed, dried, chopped, and tossed in 1 Tablespoon of flour

GLAZE

  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons (30ml) heavy cream or milk

Directions:

Preheat oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.

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. Slowly 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.

Bake the bread for 50 minutes to 1 hour. I cover the bread loosely with aluminum foil after 30 minutes to prevent the top from getting too brown. 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. Oven times will vary between ovens. My bread took 58 minutes exactly. 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 cream together until combined and creamy. Drizzle over bread immediately before serving. Bread stays fresh covered tightly at room temperature for up to 1 week. Bread’s flavor and moisture are intensified on day 2!
Make ahead tip: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Strawberry Bread

You can leave a response, or trackback from your own site.

Leave a Reply