Glazed Strawberry Bread (A No-Mixer Summer Treat!)
This glazed strawberry bread is moist, tender, and packed with juicy berries. Topped with creamy vanilla icing, it’s a no-mixer treat that tastes like summer!
Equipment
- Mixing bowls
- 8×4-inch loaf pan
- Whisk
- Rubber spatula
- Wire rack
Ingredients
For the bread
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup buttermilk or substitute with milk + lemon juice/vinegar
- ⅓ cup vegetable oil or melted coconut oil
- 2 tsp vanilla extract or vanilla bean paste
- 1 ½ cups fresh strawberries chopped and lightly tossed with 1 tbsp flour
For the vanilla icing
- ½ cup confectioners’ sugar
- 1 ½ to 2 tbsp heavy cream or milk
- ½ tsp vanilla extract or vanilla bean paste
Instructions
- Preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan.In a large bowl, whisk together the flour, baking powder, baking soda, and salt.In a separate bowl, whisk the egg, granulated sugar, brown sugar, buttermilk, oil, and vanilla until smooth.Pour the wet ingredients into the dry ingredients and stir until almost combined.Fold in the chopped strawberries gently.Pour the batter into the prepared loaf pan.Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.Let the bread cool in the pan for 15 minutes, then transfer to a wire rack.For the icing: whisk confectioners’ sugar, cream (or milk), and vanilla until smooth. Drizzle over the cooled bread.
Notes
- Buttermilk substitute: Mix 3/4 cup milk with 2 tsp lemon juice or vinegar. Let sit for 5 minutes before using.
- Pan size tip: You can use a 9×5-inch loaf pan, but the bread will be shorter and may bake a few minutes faster.
- Freezing: Wrap slices individually and freeze for up to 2 months.