Easy Strawberry Bread

Easy Strawberry Bread

from sallysbakingaddiction.com
120 min
1 loaf

Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 3/4 cup (180ml) buttermilk, at room temperature*
  • 1/3 cup (80ml) vegetable oil or melted coconut oil
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1 and 1/2 cups (230g) chopped fresh strawberries, tossed in 1 Tablespoon of flour
  • 1/2 cup (60g) confectioners’ sugar, sifted
  • 1 Tablespoon (15ml) heavy cream or milk
  • 1/4 teaspoon pure vanilla extract or vanilla bean paste

Directions

  1. 1

    Preheat oven to 350°F (177°C). Grease an 8×4-inch loaf pan like this one or this one with nonstick spray. Set aside.

  2. 2

    Make the bread: In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.

  3. 3

    In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the oil and vanilla.

  4. 4

    Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Avoid over-mixing. Gently fold in the strawberries. Pour/spoon batter into prepared loaf pan.

  5. 5

    Bake for 55–70 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. All ovens vary, so begin checking every 5 minutes around the 55-minute mark.

  6. 6

    Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and place the loaf directly on the wire rack to cool completely.

  7. 7

    Make the icing: Whisk the icing ingredients together. (I usually use heavy cream, which promises a thick icing.) Drizzle over bread before slicing.

  8. 8

    Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week. Icing seeps into the top of the strawberry bread over time, so expect the tops of the slices to become a little moist.