Fresh Strawberry Bread: No Mixer Needed Recipe
This Fresh Strawberry Bread is a moist and flavorful quick bread packed with juicy chopped strawberries, baked to perfection without the need for a mixer. Topped with a delightful strawberry glaze, it’s an easy and delicious treat perfect for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 servings) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 large egg
Strawberries
- 1 1/2 cups chopped strawberries
- 1/4 teaspoon granulated sugar
- 1 tablespoon all-purpose flour
Glaze
- 1 cup confectioners’ sugar
- 3 tablespoons crushed strawberries
- 1 teaspoon milk
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, salt, and baking powder until well combined.
- Add Wet Ingredients: Stir in the milk, vegetable oil, vanilla extract, and egg until just combined. Be careful not to overmix to keep the bread tender.
- Prepare Strawberries: In a small bowl, toss chopped strawberries with ¼ teaspoon sugar and 1 tablespoon flour; this helps prevent them from sinking in the batter.
- Combine and Pour Batter: Fold the coated strawberries into the batter gently. Then pour the batter into the prepared loaf pan and spread evenly.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 30 minutes. Then use the parchment paper to lift it out onto a serving platter to cool completely.
- Make the Glaze: In a small bowl, mix the confectioners’ sugar, crushed strawberries, and milk together to form a smooth glaze.
- Glaze and Serve: Drizzle the glaze over the cooled strawberry bread, slice, and serve.
Notes
- Do not overmix the batter to ensure a tender crumb.
- Tossing strawberries with sugar and flour prevents them from sinking.
- Ensure the bread is completely cool before glazing to avoid melting the glaze.
- You can use fresh or frozen strawberries thawed and drained.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: strawberry bread, quick bread, easy strawberry recipe, no mixer bread, strawberry glaze, fruit bread, baking with strawberries
