Sweet, moist, and loaded with sweet in-season strawberries! This Fresh Strawberry Bread with Strawberry Icing is not only easy to make, but truly oh so delicious.
Spray a 9 inch loaf pan with baking spray. Set aside.
In a medium bowl, toss strawberries with 2 Tablespoons flour. Set aside.
In a large bowl, whisk together 2 cups flour, sugar, baking powder, and salt.
Add milk, oil, eggs, and vanilla.
Whisk until smooth.
Fold in strawberry mixture.
Spoon into prepared pan.
Bake for 45 minutes.
Cover with foil.
Continue baking for an additional 35 minutes, or until done.
Allow to cool to touchable temperature in pan, about 25-30 minutes.
Turn out onto cooling rack.
Allow to finish cooling.
Icing
In a small bowl, whisk all ingredients together until smooth.
Spread on cooled bread.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 gto the measurement for each cup of flour.Substitutions:
You can use frozen strawberries instead of fresh.
To make this recipe dairy-free, you can use your favorite non-dairy milk!
You can also make this recipe vegan by using a non-dairy milk and your favorite vegan egg substitute.
Expert Tips:
Remember to preheat the oven.
Check the expiration date on your baking soda and baking powder before baking.
Make sure the strawberries are thoroughly coated in flour!
Be careful to not over-mix the batter.
The strawberry icing on top is not necessary, but it really does add extra strawberry flavor.