I’ve baked a tender, moist strawberry-studded quick bread drizzled with a sweet, glossy glaze. This Glazed Strawberry Bread brings the bright flavor of fresh berries into an easy loaf, perfect for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

I love how this bread bursts with juicy strawberries in every bite, and the tangy-sweet glaze on top adds just the right touch of indulgence. It’s quick to whisk together and bakes in one pan—no need for yeast or rising. Plus, it fills the house with a wonderful strawberry aroma while baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries, chopped
All-purpose flour
Granulated sugar
Baking powder
Salt
Eggs
Buttermilk (or plain yogurt plus a splash of milk)
Unsalted butter, melted and cooled slightly
Vanilla extract

For the glaze:

Powdered sugar
Lemon juice (or milk, for a milder glaze)
Optional: a bit of vanilla extract or lemon zest

Directions

Preheat the oven to 350 °F (175 °C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, beat eggs with buttermilk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry and gently stir until just combined—don’t overmix.
Fold in the chopped strawberries, taking care not to crush them too much.
Pour the batter into the prepared pan, smoothing the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, loosely tent with foil for the last 10–15 minutes.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk powdered sugar with lemon juice (or milk) until smooth and thick but pourable. Stir in vanilla or lemon zest if desired.
Drizzle the glaze over the cooled loaf, letting it run down the sides. Slice and serve.

Servings and timing

Makes about 10–12 slices.

Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling and glazing: 20 minutes
Total time: approximately 1 hour 25 minutes

Variations

Gluten-free: Use a 1:1 gluten-free flour blend and check doneness—might bake a few minutes longer.
Banana-strawberry: Replace half the buttermilk with mashed banana for banana-strawberry flavor.
Citrus twist: Use orange juice and zest in the glaze instead of lemon.
Streusel topping: Combine flour, sugar, butter, and oats to sprinkle on top before baking for a crumbly streusel.
Yogurt swirl: Drop spoonfuls of flavored yogurt into the batter and swirl gently before baking.

Storage/reheating

I store leftover slices in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate for up to 5 days or freeze slices individually in bags for up to 2 months. To refresh, I let frozen slices thaw at room temperature or pop them in a 300 °F oven for 5–7 minutes.

FAQs

Can I use frozen strawberries?

Yes—I thaw and drain them well, then pat dry before folding into the batter to prevent excess moisture.

How do I prevent strawberries from sinking?

I toss the chopped strawberries in a tablespoon of flour before folding them into the batter; it helps them stay suspended in the bread.

What if my bread is browning too quickly?

I loosely tent it with foil after 40 minutes of baking to keep the top from burning while the center finishes baking.

Can I make mini loaves or muffins?

Absolutely! I divide the batter into mini loaf pans or muffin tins—bake for about 20–25 minutes for mini loaves, or 18–22 minutes for muffins.

Can I skip the glaze?

Yes—I sometimes skip it and dust the top with powdered sugar, or serve slices warm with a smear of butter.

Conclusion

This Glazed Strawberry Bread is simple yet satisfying, blending lush berries with a sweet glaze in one homey loaf. I love its versatility—whether I’m enjoying it for breakfast, packing it for a picnic, or serving it as a dessert. It’s a feel-good treat that always brightens the day.