Strawberry Bread Recipe

Sliced strawberry bread loaf on wooden board with fresh strawberries

5 from 2 votes

This strawberry quick bread recipe is made with fresh strawberries, strawberry jam, and lightly sweet strawberry icing. It's got a whole lot of strawberry flavor with little prep!

Prep Time20

Cook Time1

Cooling Time45

Total Time2 5

Course: Bread

Cuisine: American

Servings: slices

Calories: 297kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Batter

1/2 cup unsalted butter room temp
2/3 cup granulated sugar
2 large eggs room temp
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup sour cream room temp
2 tbsp milk
1 tbsp vanilla extract

For the Strawberries

1 1/2 cups fresh strawberries diced small
1 tbsp granulated sugar

For the Strawberry Jam Swirl

¼ cup strawberry jam or preserves Find the preserves recipe HERE

For the Strawberry Pink Icing

1/2 cup powdered sugar
2-3 tsp milk
1-2 tsp strawberry jam

Instructions

For the Batter

Preheat the oven to 350°F. Spray then line a 9x5 loaf pan with parchment paper.
In your stand mixer on high speed, cream butter and sugar until light and fluffy, about 4 minutes.
Add eggs one at a time, mixing well after each addition.
Slow mixer down to low speed and add flour, baking powder, and salt in increments.
Add in sour cream, milk, and vanilla until combined. The batter should be pretty thick.

Prep the Strawberries

Toss diced strawberries with sugar and let sit for just 5 minutes, no longer. Drain slightly before using.
Remove a ¼ cup of the strawberries and set to the side then fold the rest into the batter.

To Assemble

Pour half the batter into the pan and smooth it out.
Melt the jam for a few seconds to thin out then spoon half of the jam in small dollops and light swirl with a knife into the batter. Remember to keep it light.
Add the remaining batter to the top, repeat the jam swirl on top.
Finally add the remaining strawberries on top, press gently and spread evenly.
Bake at 350°F for 55–65 minutes. If it browns too quickly, tent with foil on top. Check with a toothpick and if it comes out mostly clean, it’s ready to go.
Cool in pan for about 40-50 minutes then lift to remove.

For the Icing

Whisk powdered sugar, milk, and jam together. You want it to be pourable but still thick enough to glaze on top so start with 2 tsp of milk and 2 of jam. If it's too thin, add more sugar; if it's too thick, add a little bit more milk at a time until you reach the right consistency.
Drizzle on top once the bread is completely cooled.

Video

Notes

How to Store

Fridge: Keep the bread in an airtight container in the fridge for up to 4 days. If it's glazed, slide parchment paper between the top and the lid so it doesn't stick.
Freezer: Freeze glazed slices individually wrapped in plastic wrap, then foil, for up to 3 months. For a whole loaf, freeze it unglazed, wrapped tightly, so it holds up better. Thaw in the fridge overnight.
Reheating: Warm slices in the microwave for about 10-15 seconds. Works for both glazed and unglazed, just know the glaze will melt a bit.

Nutrition