The delicate aroma of fresh Strawberry Bread baking is hard to resist. That’s why it’s always strawberry season in my kitchen. This recipe is my go-to because it only requires one bowl and 15 minutes of hands-on time.
Preheat oven to 350 degrees F. Spray a 9x5-inch bread pan with baking spray. Set aside.
Prep the strawberries by cuting them into tiny diced pieces, pat dry with a paper towel, and toss them with 1 Tablespoons of flour. Set aside.
In a mixing bowl, combine sugar, oil, buttermilk, egg, lemon zest, and vanilla extract.
Add flour, baking powder, baking soda, and salt. Mix until fully combined. Fold in diced strawberries.
Pour batter into prepared loaf pan.
Bake bread for 60 minutes. Remove from oven and cool in pan for ten minutes. Then remove from pan and cool completely on a wire rack before adding the icing.
For the glaze, mix together the powdered sugar with lemon juice and smashed strawberries. If desired, add an addition 1-2 teaspoons of buttermilk for desired consistency (we like the glaze thicker without the buttermilk).
Notes
No buttermilk? Use one of our easy buttermilk subsitutes instead. Or, swap out the buttermilk for whole milk.
We use baking spray to grease the loaf pan. You could also line the bottom with parchment paper or use our homemade cake release.
The berries lighten in color as they bake. Choose bright red berries to start with!
Store baked bread in a airtight container at room temperature for up to 5 days.
Freeze unglazed bread in ziploc freezer bag for up to 3 months. Thaw at room temperature overnight.
See blog post for more recipe tips and tricks and ingredient substitutions.