Strawberry Bread Recipe With Glaze

Tender strawberry bread made with fresh chopped berries and toasted chopped pecans topped with a light glaze. Make one large loaf or three mini loaves to share. This strawberry quick bread is super easy to make. No yeast, just mix and bake. My kind of recipe!

Strawberry Bread Recipe

Quick breads are my go to recipes. I’m a novice when it comes to baking breads. Mainly because I can be impatient.

I barely could let this strawberry bread cool before slicing it up. It’s so darn good!

You may have noticed that I’ve been on a strawberry craze lately. First, I made this strawberry freezer jam, then this strawberry mousse and finally these balsamic roasted strawberries.

After all those recipes I still had fresh strawberries to use.

This is another delicious way to put those strawberries to good use!

Freaky Friday Blog Hop

If you’ve followed my blog for awhile, then you are probably familiar with the blog hop that I’ve participated in for several years.

I’ve shared some great recipes developed by some of my blogger friends like this coconut pie, slow cooked meatballs, jalapeno popper chicken, and bacon cheeseburger stuffed French bread.

My friend, Michaela over at An Affair From The Heart assigns a group of about 12 bloggers each a website. We pick a recipe of our choice and reveal our recipe TODAY.

Our hope is that this gives you an opportunity to try new recipes and find new blogs to follow. There are so many delicious recipes to try!

This Strawberry Bread Recipe is from Life, Love & Good Food

Today I have a new friend to introduce you to and you are going to LOVE not only what I’m sharing today, but so many other recipes too!

Sheila over at Life, Love & Good Food is the creator of the strawberry bread with strawberry butter I’m sharing today as well as a cookbook author!

The 5-ingredient Fresh and Easy Cookbook sums up her cooking style. Easy to find ingredients, simple to make and foods that tastes delicious!

Shelia and her husband have two adult daughters and although they are officially empty nesters, their home is filled with lots of activity now that their precious granddaughter has arrived.

I spent two weekends going through Shelia’s blog and have bookmarked this Mediterranean Layered Dip, Fish Taco Bowl, and this Chicken Egg Roll Bowl to also try.

You’ll find some new recipes too, so grab a cup of coffee and browse through Shelia’s blog! You can also find her on YouTube, Pinterest, Instagram, Facebook, and Twitter!

Ingredients You Will Need For Strawberry Bread

• All-purpose flour
• Cinnamon
• Sweetener (I used Truvia)
• Baking powder
• salt
• Oil – canola or avocado (I used avocado)
• eggs
• Strawberries
• Pecans

Step By Step Instructions

Prepare The Strawberries

Take a moment to pop over to this strawberry frosting recipe post where I explain how to select fresh strawberries.

Once you have your strawberries you want to wash and gently dry the berries. Next, remove the stems and finally dice the strawberries into small pieces.

Mix Wet and Dry Ingredients Together

Set the berries aside and in a large mixing bowl add the flour, sweetener, salt, cinnamon and baking powder.

Whisk the dry ingredients until they are well blended.

In a separate small bowl whisk together the eggs and oil.

Now you want to add the wet ingredients into the dry ingredients. Mix the strawberry bread dough until combined. Don’t over mix.

Note that at this point my ingredients were a little dry.

The fresh strawberries will add some moisture, but I ended up adding an extra tablespoon of oil. My eggs may have been on the smaller size, so you may not need to adjust the recipe at all.

How To Toast Pecans

Now you will want to prepare the pecans by toasting them.

Nuts can be toasted in either a skillet on the stove top or on a baking sheet in the oven.

My preference is to use the skillet method. This way I can monitor the nuts more closely. I tend to have less burnt batches this way!

Heat a skillet over a medium temperature. Add the pecans and shake the pan every few minutes while the nuts begin to change color to a light brown.

In addition, to the change in color you’ll notice the the fragrant smell of toasted nuts!

Remove the nuts from the pan and let cool before chopping and adding to the strawberry bread batter.

Strawberry Bread With Glaze

Shelia made a delicious strawberry butter to go with her bread, but I opted for a simple glaze.

After your loaf or loaves are completely cool whisk together some confectioner’s sugar with cream or milk and a splash of almond or vanilla extract.

Drizzle over the loaves and let it sit as they dry before slicing into the loaf.

Lower Sugar Strawberry Bread

Since I add glaze on top of the loaf, I reduced the sugar in the recipe with Truvia all-purpose sweetener to a half cup instead of one cup of granulated sugar.

Can You Use Frozen Strawberries?

It’s not recommended to use frozen strawberries as Shelia noted in her post. You will get better results with fresh strawberries.

Frozen strawberries have a lot of water, which will alter the ratio of wet to dry ingredients.

In addition, unless you freeze strawberries yourself, often the berries you purchase are sweetened with sugar, which will give you an extra-extra sweet bread.

You will need to alter the sweetener in the recipe. Also, I find that once cooked, some of the frozen strawberries get extra mushy and lose their bright red color.

Frozen berries don’t look as appealing as the fresh berries do in this recipe.

Can You Skip The Pecans?

Yes. Some of you may have an allergic reaction to nuts or may not have any available. No problem. Leave the nuts out without altering the recipe in any way.

However, I think you’ll love the texture pecans adds to this strawberry bread. There is a nice surprising crunch every few bites.

In addition, if pecans aren’t available then use walnuts or any other type of nut you have on hand.

Toast the nuts you use to bring out their natural flavor.

Can You Freeze Strawberry Bread?

Yes. Strawberry bread can be frozen for up to 6 month. To store in the freezer cool completely and do not freeze with the glaze.

Wrap the bread in saran wrap or freezer paper and then in foil. Those disposable foil loaf pans are great to use for this purpose.

Place in a freezer bag and remove as much air as possible. Label with the date. I like to add a “use by” date too.

When you are ready to enjoy the loaf remove from the freezer and defrost in the refrigerator. Add fresh glaze before eating.

I hope you enjoy this strawberry bread recipe as much as I did.

As noted earlier, I made three mini loafs instead of one large loaf and shared with a couple of neighbors.

Be sure to get yourself some strawberries and make this bread today!

Take a look at all of our 2020 Freaky Friday Spring Edition Recipes:

1. An Affair from the Heart – Brown Butter Chocolate Chunk Cookies
2. Aunt Bee’s Recipes – Homemade Loaded Queso
3. Bowl Me Over – Crispy Smashed Potatoes
4. Hostess at Heart – Chocolate Coffee Cake
5. House of Nash Eats – Asian Lettuce Wraps
6. Lemoine Family Kitchen – Easy Homemade Flour Tortillas
7. Life, Love & Good Food – Italian Grilled Burgers
8. Lisa’s Dinnertime Dish – Lemon Garlic Brussels Sprout Linguine 
9. Or Whatever You Do – Air Fryer Shrimp
10. Take Two Tapas –  Fried Mac and Cheese Balls
11. The Foodie Affair – Strawberry Bread
12. The Speckled Palate – Chicken Pesto Pasta
13. West Via Midwest – Loaded Baked Potato Skins – Air Fryer Recipes

Strawberry Bread

This quick bread is made with fresh strawberries and pecans. Top with a simple glaze.

5 from 11 votes

Print Pin Rate

Course: Uncategorized

Cuisine: American

Keyword: baking, glaze for strawberry bread, quick bread, strawberry bread

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 10 Servings

Calories: 320kcal

Author: Sandra Shaffer

Ingredients

Bread

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2-1 cup granulated sweetener I used Truvia baking blend
• 1/2 cup of neutral oil canola, avocado
• 2 large eggs
• 2 cups chopped fresh strawberries
• 1/2 cup toasted pecans chopped

Glaze

• 1 cup confectioner’s sugar sugar alternative is fine
• 1/2 teaspoon vanilla extract
• 3-4 Tablespoons heavy cream

Instructions

Bread

• Pre-heat oven to 350°F. Lightly grease the loaf pan(s) with unsalted butter and dust with flour. Set aside.
• In a large mixing bowl whisk together the flour, baking powder, cinnamon and salt.
• In a separate mixing bowl beat the butter and sweetener until light and fluffy. Add the vanilla extract and eggs and mix until well combined.
• Add the butter mix in the flour mix and fold ingredients together until just combines. Add in the strawberries and pecans.
• Bake mini loves for 25-30 minutes. A large 9"x4" loaf should bake for up to 60 minutes. A tooth pick placed in the center of the loaf should come out clean.
• Cool in the baking pan for 30 minutes.

Glaze

• Place confectioner’s sugar in a small mixing bowl.
• Add vanilla extract and 2 tablespoon of heavy cream stirring until smooth. Add additional cream to reach your desired consistency.
• Top of cooled strawberry bread.
  

Notes

Use (1) 9"x3" loaf pan or (3) 5"x3" mini loaves.

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 44mg | Sodium: 94mg | Fiber: 2g | Sugar: 14g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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