Glazed Strawberry Bread is an easy quick bread that is moist, sweet, full of fresh strawberries, and then topped with a simple strawberry glaze. This easy bread recipe is simple to make and absolutely delicious!
Glazed Strawberry Bread is one of my favorite quick bread recipes. When I first made this recipe, I wasn’t sure how well fresh strawberries would turn out in bread, but they are incredible. Every time I make a loaf, it’s usually gone within a couple of hours. Hey, not just me – I have 5 kids too!
I love quick breads because you don’t have to wait for them to rise. And the fact that most quick breads are really sweet and a little more like dessert doesn’t hurt either! This recipe makes one regular sized loaf or 2 mini loaves. My smaller loaves baked for about 20 minutes less than the regular one, so just make sure to keep a close eye on them and check them after about 40 minutes.
The original glaze is just a simple recipe made with powdered sugar, butter and milk. I like to add some strawberry jam though to add a little bit more strawberry flavor – either way it’s delicious! I like to put the glaze into a condiment squeeze bottle in order to make a nice, uniform drizzle, but you can use a knife and frost it onto the top of the bread also. Or drizzle it on with a spoon. Or just eat it with a spoon. Whatever works!
HOW TO MAKE THE BEST QUICK BREADS
There are a couple of tips that will help you to get the perfect pineapple quick bread every time!
- Make sure to use the right bread pans! The recipe for this quick bread is written for a regular sized bread pan which is 9.5″X5″. You can use two smaller pans if you’d like, just adjust the cooking time to about 40-45 minutes.
- If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan!
- Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.
- Also, make sure that you don’t over mix the batter. You can blend the wet ingredients well and the dry ingredients as much as you want when they are separate, but once you put them together, you want to mix just enough to combine them.
Ingredients in strawberry quick bread
Flour – All-purpose flour works great, no need for anything fancy.
Baking soda and salt – Just make sure the baking soda isn’t old or expired because this can really affect the results when you bake.
Cream cheese – Cream cheese is one of the reasons this bread has such a fabulous consistency. You can use regular cream cheese or a low-fat or even non-fat variety. I just use plain cream cheese, but I think strawberry cream cheese might work well with this recipe too. The cream cheese needs to be softened (room temperature) before adding to the batter.
Sugar – Yep, I know it’s bread, but quick bread is kinda close to cake so the sugar is important. You can reduce the amount by a little bit but not too much if you want all of the sweetness and flavor of this delicious bread.
Vanilla extract
Egg -Just make sure to beat the egg a little bit before adding to the batter.
Sour cream – Another ingredient that makes this bread amazing. You can use vanilla Greek yogurt instead if you’d like.
Fresh strawberries – Wash ’em, dry ’em and chop them into small pieces.
How to make Glazed Strawberry Bread
Preheat the oven to 350°.
Mix the flour, baking soda and salt together in a large mixing bowl and set aside.
In a separate bowl, add the beaten egg, sugar, cream cheese and vanilla extract. Beat with an electric mixer until smooth (about 1-2 minutes).
Add the flour mixture and mix just until combined. Don’t overmix the ingredients at this point – the mixture will be a bit crumbly at this point and that’s ok! Add the sour cream and mix just barely until combined.
Fold in the chopped strawberries and pour the batter into a greased 9X5″ bread pan. Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for about 15-20 minutes and then remove the bread from the pan and let it cool the rest of the way on a wire rack. Once the bread is cooled, drizzle the glaze on top.
How to make a simple strawberry glaze
All you need to make the glaze is melted butter, powdered sugar, milk and a little bit of strawberry jam.
Whisk all of the glaze ingredients in a small bowl and then drizzle on top of the cooled bread.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
GLAZED STRAWBERRY BREAD
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 3 oz cream cheese softened to room temperature
- 1 cup sugar
- 2 tsp vanilla extract
- 1 egg beaten
- 1/2 cup sour cream
- 2 cups chopped strawberries
GLAZE:
- 1 Tbsp butter melted
- 1/2 cup powdered sugar
- 1 Tbsp strawberry jam
- 1 Tbsp milk
Instructions
- Preheat the oven to 350°.
- Mix the flour, baking soda and salt together in a large mixing bowl and set aside.
- In a separate bowl, add the beaten egg, sugar, cream cheese and vanilla extract. Beat with an electric mixer until smooth (about 1-2 minutes).
- Add the flour mixture and mix just until combined. Don't overmix the ingredients at this point - the mixture will be a bit crumbly at this point and that's ok! Add the sour cream and mix just barely until combined.
- Fold in the chopped strawberries and pour the batter into a greased 9X5" bread pan. Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for about 15-20 minutes and then remove the bread from the pan and let it cool the rest of the way on a wire rack. Once the bread is cooled, drizzle the glaze on top.
- GLAZE: Mix all ingredients together and whisk together with a small whisk or a fork. Start with 1 tablespoon of milk and then add a little bit more if glaze is too thick.
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CAN QUICK BREAD BE MADE INTO MUFFINS?
Any quick bread recipe can easily be converted into a muffin recipe! Make the batter as indicated and then pour into a greased muffin pan. This pineapple quick bread recipe will yield 12 regular sized muffins or 24 mini muffins. Bake at 350° for 30-35 minutes. The easiest way to make muffins is using a cookie scoop. A large scoop works perfectly for large muffins and a smaller cookie scoop works great for mini muffins – no more messy pouring or trying to get the exact same amount in each well of the muffin tin!
CAN YOU FREEZE QUICK BREAD?
Quick bread can be frozen for up to 3 months. Make sure the bread is completely cooled before wrapping the entire loaf in plastic wrap and then place the wrapped bread in aluminum foil or in a freezer bag. To thaw, leave in plastic and set at room temperature until completely thawed through. Add the glaze after thawing the bread, right before serving.
IS QUICK BREAD HEALTHY?
Quick breads generally have a high sugar content, but there are things you can do to make the bread a little bit healthier.
- Reduce the sugar. The pineapple in this quick bread recipe adds a lot of sweetness so you can cut out half of the sugar and you may not even miss it!
- Substitute the sour cream with greek yogurt. Plain greek yogurt adds a bit of protein and is a great swap for sour cream.
- Skip the glaze. This bread is delicious without the glaze – I promise!
- Swap all or part of the flour with whole wheat flour. This swap is one that will be noticeable, especially if you swap all of the flour. The consistency will be different and the flavor will change, but it will still be yummy!
Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
MORE AMAZING QUICK BREAD RECIPES THAT WE LOVE:
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
Glazed Strawberry Bread is an easy quick bread that is moist, sweet, full of fresh strawberries, and then topped with a simple strawberry glaze. This easy bread recipe is simple to make and absolutely delicious!
Ashley F says
Quick breads are the best! So easy to make with the kids! Love the strawberry flavor!
Noelle says
This is to die for! Great idea for this upcoming spring and summer too, saving to make again so soon 🙂
Brittney Schaeffer says
Was ok, not as much flavor as I’d hope. A bit bland tasting.