Description
This soft strawberry bread is loaded with fresh strawberries and topped with a strawberry glaze. The bread only takes minutes to mix together. The crumb is ultra tender thanks to the addition of Greek yogurt which also adds some protein and nutrition to the bread. This recipe is easy to make and doesn’t need any fancy mixers – just a bowl and a whisk!
Ingredients
- 4 tablespoons unsalted butter, melted
- 4 tablespoons vegetable oil
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups strawberries, quartered (you may cut into smaller pieces if desired) (1 pint)
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon strawberry jam
Instructions
1. Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper.
2. Toss strawberries in 1 tablespoon flour. Set aside.
3. In a large bowl, add butter, oil, sugar, eggs, yogurt, milk and vanilla extract. Whisk to combine, then add flour, baking powder, baking soda, salt and strawberries. Mix, just until combined.
4. Pour batter into loaf pan, then bake for 48-55 minutes in preheated oven. Tent the bread with aluminum foil around 35 minutes. Allow to cool completely in loaf pan.
5. Once cool, make the icing. In a medium size bowl, whisk together the powdered sugar, lemon juice and zest. You can also reserve the zest and use as a garnish on top of the bread. Drizzle the icing over the bread.
6. Store leftovers covered in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator. You can also freeze, without the icing for up to 3 months.
Notes
- Can I use frozen strawberries? Frozen strawberries don’t work as well in this recipe. I strongly recommend using fresh as frozen berries can tend to make the bread mushy. However, you can use frozen if needed. Just make sure you thaw and dry off as much as possible before tossing in flour.
- Storage – You can store these muffins in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator. You can also store in the freezer for up to 3 months. It is best to freeze without the icing on. Thaw the bread overnight in the refrigerator, then top with icing before serving.
- Strawberry Muffins – you can use this recipe to make strawberry muffins or use my strawberry muffin recipe here. To turn this Strawberry Bread recipe into strawberry muffins, spray with nonstick spray and line a 12-count muffin tin with paper liners. Preheat oven to 375F. Prepare recipe as directed above, then bake for 18-23 minutes, or until a toothpick inserted into the center comes out clean. Drizzle strawberry icing over muffins.
- Prep Time: 15
- Cook Time: 48
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American