Glazed Strawberry Bread (A No-Mixer Summer Treat!)

If glazed strawberry bread isn’t already in your baking rotation, it’s about to be. Imagine a tender, moist loaf packed with juicy strawberries, kissed with vanilla, and topped with a dreamy vanilla icing that melts right into every slice. No mixer. No fancy ingredients. Just pure, sweet summer flavor in a loaf pan.

And between us? If you’ve ever found yourself staring at a pile of strawberries that were too good to pass up but too many to finish—this bread is your new best friend.

Why You’ll Love This Glazed Strawberry Bread

• Quick & easy: Mix by hand. No bulky mixer needed!
• Cake-like texture: Moist and tender crumb that stays fresh for days.
• Fresh strawberry goodness: A delicious way to use up leftover berries.
• Dessert or snack: It’s sweet enough for dessert but perfectly acceptable with morning coffee.
• Freezer-friendly: Bake now, enjoy summer strawberries all year.

P.S. It tastes even better on day two. I call that the patience pays off bonus.

Ingredients You’ll Need

For the bread:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 cup buttermilk (or DIY with milk + lemon juice/vinegar)
• 1/3 cup vegetable oil (or melted coconut oil)
• 2 tsp vanilla extract or vanilla bean paste
• 1 1/2 cups fresh strawberries, chopped and lightly tossed with flour

For the vanilla icing:

• 1/2 cup confectioners’ sugar
• 1 1/2 to 2 tbsp heavy cream (or milk)
• 1/2 tsp vanilla extract or paste

How to Make Glazed Strawberry Bread

1️⃣ Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

2️⃣ Combine the Wet Ingredients

In another bowl, whisk the egg, sugars, buttermilk, oil, and vanilla until smooth.

3️⃣ Bring It Together

Pour the wet ingredients into the dry. Stir gently until almost combined. Fold in the flour-coated strawberries. (Pro tip: Folding gently keeps the bread tender!)

4️⃣ Bake

Pour batter into a greased 8×4-inch loaf pan. Bake at 350°F for 55-65 minutes. Check at the 55-minute mark. A toothpick should come out clean or with a few moist crumbs.

5️⃣ Cool and Ice

Let the bread cool. Whisk together icing ingredients and drizzle generously.

Amanda’s Baking Notes 📝

• Buttermilk substitute: No buttermilk? Mix 3/4 cup milk with 2 tsp lemon juice or vinegar. Let sit 5 minutes.
• Flour the berries: This keeps them from sinking into the loaf like little strawberry anchors.
• Loaf pan size matters: An 8×4-inch pan gives a taller loaf. A 9×5 will work but yields a shorter bread.

A Quick Story: Why This Bread Became a Family Favorite

When I first shared this recipe back in 2014, I thought of it as a sweet little experiment. Fast forward a decade (and dozens of reader emails later), it’s now the bread my family requests every berry season. The biggest change? That vanilla icing. It went from “optional” to “don’t-even-think-about-skipping-it.”

FAQs

Can I use frozen strawberries?
I don’t recommend it. Frozen berries tend to release too much moisture, which can make the bread soggy and streak it with a purple hue.

How should I store glazed strawberry bread?
Keep it wrapped at room temperature for up to 2 days or refrigerate for up to a week. It also freezes like a dream!

Can I make this into muffins?
Yes! Bake at 350°F for 20-25 minutes. Start checking for doneness at 20 minutes.

Love Strawberry Recipes? 🍓

If strawberries are your jam (pun intended!), you might also love:

• Baking Seasonally – Rhubarb Bread That’ll Steal Your Heart

For baking science nerds (no shame—we love you!), check out King Arthur Baking’s quick bread tips for more success strategies.

Go Bake This Glazed Strawberry Bread Today!

This glazed strawberry bread is the sweet taste of summer you didn’t know you needed. Simple to make, impossible to resist. Trust me—your morning coffee has found its perfect match.