Soft, sweet and incredibly moist bread Strawberry Bread topped with Sweet Cream Glaze is simply heavenly!
Combine fresh strawberries with a moist quick bread then top it all with a creamy vanilla glaze that pops with flavor. Whether you serve this sweet bread for breakfast like a muffin, for snack, or for an easy dessert, everyone will come running for a slice!
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I love making quick breads at the beginning of the week and we share pieces all week. If you like this recipe, you need to try my blueberry muffin bread. It's slightly less sweet, but still has that delicious moist crumb. Or my lemon zucchini loaf has a sweet glaze and is more like a cake!
For a twist on the south, try these sweet glazed blueberry biscuits, yum! Or try these banana bread mini muffins which have a great size for the littlest kids.
Yes, you can use frozen strawberries in this recipe. Here's how to have success using frozen strawberries.
Store on the counter in a covered airtight container for 2-3 days or up to 7 days in the fridge.
To freeze the bread, first refrigerate the bread until the glaze is well set (12 hours) and wrap in plastic wrap before placing it in a freezer-safe container or freezer bag. Remove plastic wrap before defrosting otherwise glaze will stick.
I like to freeze loaf bread in wrapped individual slices so I can remove one slice at a time, but you can also freeze the whole loaf.
You can also wait to glaze the loaf until you defrost. Frozen strawberry bread will taste fresh for up to three months.
I use a metal 9×5 inch loaf pan (also called a bread pan) when making this strawberry bread recipe.
PRO TIP- If you choose to use a glass loaf pan, the bread may take a little longer to cook. Glass takes a little longer to heat up than a metal pan does. The edges of your load may also be a little bit softer in a glass pan.
Cutting a piece of parchment paper the size of your loaf pan makes it easy to lift your bread out of the pan. I cut mine so it covers both the bottom and two of the sides like a sling. The remaining two sides of the pan spritz with a little oil to help with easy release.
There are some baking sprays that have flour already inside. I like the Wilton baking spray, it's great for keeping all baked goods (muffins, cakes, etc.) from sticking.
If you don't have parchment paper or baking spray, you can use the oil and flour method on your pan.
If you use just regular cooking oil the loaf is more likely to get stuck in the pan, but it works out most of the time. Let the strawberry loaf cool a little longer before removing it from the pan.
If the loaf gets stuck run a thin butter knife around the edge carefully to help the loaf release. You can also let the loaf cool all the way before removing it, which can help sometimes also.
Strawberry Shortcake Cupcakes - Moist vanilla cake, creamy cream cheese frosting all topped with fresh strawberries! If you have fresh strawberries, you need to give this recipe a try!
Cheesecake Stuffed Strawberries- Quick, easy and creamy! This delicious dessert starts with strawberries and fills them with a cream cheese filling, and I bet they won't last long!
Chocolate Chip Zucchini Muffins- Breakfast, snacks or dessert, these easy zucchini muffins with chocolate chips will be on your table all year long. You only need one bowl.
Strawberry Jello Poke Cake With Strawberry Sauce- This yummy dessert starts with a boxed came mix, but takes everything up in flavor with a delicious strawberry sauce added to the cake!
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