Description
This irresistibly moist strawberry bread, enhanced with a sweet glaze, combines fresh strawberries and pecans in a tender, fluffy loaf perfect for breakfast or dessert. The recipe offers versatile ingredient substitutions for dietary preferences, making it an adaptable and flavorful treat.
Ingredients
Scale
Wet Ingredients
- 1 cup Sugar (substitute with brown sugar for a deeper flavor)
- 1 cup Milk (can be replaced with almond milk for a dairy-free option)
- 1/3 cup Oil (melted butter is a tasty alternative)
- 1 large Egg (a flax egg can replace it for a vegan version)
- 1 teaspoon Vanilla (feel free to use almond extract for a unique twist)
Dry Ingredients
- 2 cups All-Purpose Flour (whole wheat flour can be used for a healthier option)
- 2 teaspoons Baking Powder (ensure it’s fresh for optimal rising)
- 1/2 teaspoon Salt (can be omitted for a low-sodium option)
Mix-ins
- 1/2 cup Chopped Pecans (feel free to use walnuts or omit for nut-free)
- 1 cup Chopped Strawberries (main ingredient; can be swapped with blueberries or raspberries)
Glaze Ingredients
- 1/2 cup Chopped Strawberries (can use any berry available)
- 1 teaspoon Vanilla (substitute with lemon juice for a tart twist)
- 2 tablespoons Melted Butter (coconut oil works for a dairy-free glaze)
- 1 cup Powdered Sugar (consider a sugar alternative for a healthier option)
- 1/4 cup Heavy Cream (milk may serve as a lighter option)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the strawberry bread.
- Mix Wet Ingredients: In a large bowl, whisk together sugar, milk, oil, egg, and vanilla extract until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix to maintain bread tenderness.
- Add Mix-ins: Toss chopped strawberries and pecans lightly in flour (this step is optional but helps prevent them from sinking) then gently fold them into the batter ensuring even distribution without deflating the batter.
- Prepare Pan and Pour Batter: Grease a 9×5 inch loaf pan, then pour the batter into it, spreading evenly to promote uniform baking.
- Bake: Place the pan in the oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached when done.
- Cool Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes to firm up slightly, then transfer to a wire rack to cool completely.
- Prepare Glaze: In a bowl, mix the chopped strawberries, vanilla, melted butter, powdered sugar, and heavy cream until smooth, creating a sweet glaze.
- Glaze the Bread: Once the bread is completely cooled, drizzle the glaze evenly over the top for added sweetness and flavor enhancement.
Notes
- Substitute brown sugar for a richer flavor in the bread.
- Use almond milk or other plant-based milk for a dairy-free version.
- A flax egg can replace the egg to make this vegan-friendly.
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Omitting pecans makes the bread nut-free; alternatively, walnuts can be used.
- Tossing berries and nuts in flour prevents them from sinking to the bottom of the bread.
- Check bread doneness with a toothpick to avoid overbaking and dryness.
- For a dairy-free glaze, substitute melted butter with coconut oil and heavy cream with a plant-based milk.
- Let the bread cool completely before glazing to prevent melting the glaze and sogginess.
