Strawberry Bread
A simple treat to kick-off Strawberry Fest!
Hi Bakers!
May is quickly becoming my new favorite month. As long as it’s not raining (which it rarely has for us lately), I’ve really been enjoying this time of year. I think when you live somewhere with very gray winters and soggy springs, you might just appreciate the sun a little more when it is finally shining. The evening practices, picnic dinners on the bleachers, and track meets are all more enjoyable when you don’t have to lug around umbrellas and winter coats.
And the garden has been thriving! The peas are climbing, herbs flourishing, and the lettuce is as big as my head. I’ve picked the first few strawberries which have inspired this Early Summer Strawberry Fest!
Juicy, red-to-the-core strawberries are a near perfect food, so I am super excited to bring you some new recipes over the next few weeks that make the most of this season’s favorite fruit.
First up, an easy Strawberry Bread. The ingredients are simple to let the strawberries shine, as they should. I used sour cream and a little milk because that’s what makes the bread the most tender, and a 3-ingredient glaze brings it home.
Baking with strawberries can often lead to a soggy crumb. To be honest, I was a little weary of this bread for that same reason, but it turned out great!
To help combat excess moisture, macerate the diced strawberries by sprinkling them with sugar at the start of the recipe. Stir them around as you gather and prepare the other ingredients. When it’s time to add the strawberries, pour out any of the juices that have accumulated in the bottom of the bowl. Toss the strawberries in a little bit of flour before folding into the batter.
Is it bread? Is it cake? Does it really matter? The recipe bakes up in a loaf pan, slices like bread, and can be eaten on a plate or out of hand.
Strawberry Bread
The Ingredients:
1 ½ cups (218g) diced strawberries
1 cup (200g) + 1 tbsp granulated sugar, divided
2 cups (250g) + 2 tbsp All-purpose flour, divided
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (120ml) neutral oil
2 eggs
½ cup (120ml) sour cream
¼ cup (60ml) milk
1 cup (135g) confections’ sugar
2 tbsp milk
1 tsp vanilla bean paste
The Method:
Preheat the oven to 350°F. Line a 9x4-inch loaf pan with parchment paper and set aside.
In a small bowl, toss the strawberries with 1 tbsp sugar and set aside.
In a medium bowl, stir together 2 cups of flour, baking powder, baking soda and salt.
In another bowl, whisk together the sugar and oil until blended. Add the eggs and whisk to combine. Stir in the sour cream and milk until smooth. Add the flour mixture and stir to combine.
Drain the strawberries of any juices then sprinkle in the remaining 2 tbsp flour. Toss to combine.
Fold the strawberries into the batter then scrape into the pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the bread on a wire rack for 20 minutes before using the parchment paper to lift the bread out of the pan.
Once (at least partially) cool, stir together the confections’ sugar, milk, and vanilla bean paste to form a smooth glaze. Drizzle the glaze over the top of the strawberry bread.
Serving and Storage:
I don’t think this strawberry bread will last long in any household. It is fine to sit out at room temperature, but I recommend wrapping and refrigerating it overnight. It’s a pretty moist bread, but it is best enjoyed within 3 days.
If you want to bake the bread ahead of time, wrap well and store in the refrigerator for up to 3 days. Add the glaze before serving.
Can’t wait to make this! I’ll take it to our Memorial Day party.