Strawberry Bread

I recently stumbled upon a delightful recipe for strawberry bread that I simply had to try. Let me tell you, it turned out to be an absolute treat! This bread is bursting with the sweet and tangy flavors of fresh strawberries, and every bite feels like a burst of summer in your mouth.

The soft and moist texture, combined with the subtle hint of cinnamon, creates a harmonious balance that is simply irresistible. Whether enjoyed with a cup of coffee in the morning or as an afternoon snack, this strawberry bread is sure to be a crowd-pleaser. Trust me, it won’t last long once you take your first bite!

Ingredients Needed for This Recipe

For the Bread:

• 2 cups plus 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 3/4 cup milk
• 1 1/2 teaspoons rum extract
• 1/2 teaspoon lemon zest
• 2 cups finely diced fresh strawberries

For the Glaze:

• 1 1/4 cups powdered sugar
• 2 teaspoons unsalted butter, melted
• 1 tablespoon milk
• 1/2 teaspoon rum extract
• 1/3 cup finely diced fresh strawberries

Instructions for Making Strawberry Bread

To Make the Bread:

1. Preheat the oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or spray it with non-stick spray.
2. In a medium bowl, sift the flour, then add baking powder and salt and whisk to combine.
3. In a separate bowl, beat an egg and granulated sugar at medium speed until light and fluffy. Then add oil, milk, lemon zest, and rum and beat some more until combined.
4. Lower the speed to low, add the flour mixture and mix just to combine. Do not overmix.
5. Toss strawberries with a spoonful of flour to coat, then gently fold them into the batter.
6. Pour the batter into the prepared pan and bake for about an hour, or until a toothpick inserted in the center comes out clean.
7. Once baked, leave the bread in the loaf pan for 10-15 minutes, then transfer to a wire rack to cool completely.

To Make the Frosting:

1. Whisk together powdered sugar, milk, melted butter, and rum until smooth.
2. Add strawberries and stir to combine.
3. Spread the frosting over the cooled bread, slice, and serve.

Tips for Perfecting the Recipe

Quality of Strawberries: Choose ripe, juicy strawberries for the best flavor. Avoid overly ripe or mushy strawberries as they can make the bread too wet.

Dicing Strawberries: Finely dice the strawberries to ensure even distribution throughout the bread. Large chunks can create soggy spots.

Flour Coating for Strawberries: Tossing the strawberries in flour prevents them from sinking to the bottom of the bread. This step is crucial for even fruit distribution.

Room Temperature Ingredients: Ensure all ingredients, especially eggs and milk, are at room temperature. This helps in creating a smooth, well-combined batter.

Gentle Mixing: Overmixing the batter can lead to tough bread. Mix just until the ingredients are combined.

Oven Calibration: Make sure your oven is correctly calibrated. An oven thermometer can help you check the accuracy of your oven’s temperature settings.

Baking Pan Preparation: Properly grease and line your loaf pan. This prevents sticking and helps in even baking.

Checking for Doneness: Use a toothpick or a skewer to check if the bread is done. It should come out clean or with a few moist crumbs.

Cooling: Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps the bread set and prevents it from breaking apart.

Frosting Consistency: Adjust the frosting to the right consistency. It should be spreadable but not too runny.

Serving Suggestions

Breakfast Treat: Serve slices of strawberry bread for breakfast with a dollop of whipped cream or Greek yogurt.

Dessert Option: Pair it with vanilla ice cream or a drizzle of chocolate sauce for a delightful dessert.

Afternoon Snack: Enjoy it as an afternoon snack with a cup of tea or coffee.

Special Occasions: Garnish with fresh strawberries and mint leaves for a more festive presentation during gatherings or special occasions.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but thaw and drain them well to remove excess moisture. Keep in mind that fresh strawberries give the best flavor and texture.

How can I store the strawberry bread?

Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. It can also be frozen for up to 3 months.

Can I make this bread gluten-free?

Yes, use a good-quality gluten-free all-purpose flour blend in place of regular flour.

Why did my bread sink in the middle?

This could be due to overmixing the batter, opening the oven door too early, or underbaking.

Can I add nuts or other fruits?

Absolutely! Chopped nuts like walnuts or pecans can add a nice crunch. You can also experiment with other berries.

How do I know if the bread is overmixed?

Overmixed batter usually results in a dense or tough bread. Look for a smooth, combined batter but stop mixing as soon as there are no flour streaks.

Can I make this recipe into muffins?

Yes, adjust the baking time accordingly, usually around 20-25 minutes for muffins.

Is it necessary to use rum extract?

No, it’s optional. It adds a unique flavor, but you can omit it or use vanilla extract as an alternative.

Why is my frosting too runny/thick?

Adjust the consistency by adding more powdered sugar to thicken or a bit more milk to thin it out.

Can I reduce the sugar in the recipe?

Yes, but it will affect the sweetness and texture. You can experiment with reducing the sugar by a small amount.