strawberry bread Makes a versatile breakfast bread, anytime snack, or decadent dessert.
This recipe for strawberry quickbread is sweet, moist, and absolutely delicious.
Our favorite quickbread!
- Panera’s copycat recipe uses challenge butter to do just that. Bistro quality taste and Moist, moist texture!
- This bread uses simple ingredients that you might have on hand.
- challenge butter Farmer owned and made the old fashioned way from happy cow whipped cream! Adds delicious flavor while creating a moist loaf of bread.
- A simple bread recipe perfect for tea or coffee!
This recipe is brought to you by Challenge Butter.
How to make strawberry bread
A quick overview, here are the steps to make the strawberry bread recipe below.
- Cream: Cream the sugar and butter, then add the eggs and heavy cream. Mix dry ingredients.
- Mix: Add flour mixture to wet ingredients and top with fresh berries.
- Pouring: Place the dough in a metal pan and top with more berries
- Bake and cool: before slicing.
Pro Tips for the Perfect Quickbread
- If using frozen berries, place them in the dry mix before adding them to the batter so they don’t settle to the bottom.
- Use unsalted butter for baking and add your own salt.
- Do not overmix. The bread will be too thick.
- Bring eggs to room temperature before using.
Save the loaf for the freezer!
- Strawberry bread can be stored at room temperature in an airtight container for up to 4 days.
- Wrap whole bread or slices in plastic wrap and place in a zipper bag for up to 8 weeks.
- A popular bread pudding recipe that uses strawberry bread and can be eaten hot or cold as long as you make it ahead of time!
our favorite quickbread
Did your family love this strawberry bread? Leave your rating and comments below!
strawberry bread
A moist and sweet strawberry bread with a delicious glaze for breakfast, snacks, and desserts!
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Preheat oven to 350°F. Grease an 8-by-4-inch baking sheet.
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Put flour, baking powder and salt in a bowl and mix with a whisk. set aside.
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In another medium bowl, combine cream sugar and butter. Add eggs, heavy cream and lemon juice. Mix well.
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Add the dry mixture to the butter mixture and stir until blended. Do not overmix.
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Reserve 2 tablespoons of strawberries for bread topping. Dust remaining strawberries with 1 tablespoon of flour. Remove excess flour and gently mix into dough.
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Spread the dough out on a baking sheet and top with the strawberries you have set aside.
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Bake for 60-70 minutes or until clean with a toothpick. Remove from pan and cool on wire rack.
glaze
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Once the bread has cooled, mix the glaze ingredients in a bowl until smooth.
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Drizzle over bread and set.
- If using whole berries like blueberries, dust them with flour first so they don’t sink to the bottom of the dough.
- Make sure butter and eggs are soft before mixing and creaming until light and fluffy before adding other ingredients.
- Overmixing the dough will make the bread hard and chewy.
- You can grease the pan or line it with parchment paper.
- For best results, use a metal baking sheet.
- Be careful not to overcook the bread. Insert a toothpick in the middle to clean it.
- Cool completely before slicing.
calorie: 315 | | carbohydrates: 41g | | protein: Fourg | | obesity: 15g | | saturated fat: 9g | | Polyunsaturated fat: 1g | | Monounsaturated fat: Fourg | | Trans fat: 1g | | cholesterol: 80mg | | sodium: 268mg | | potassium: 144mg | | fiber: 1g | | sugar: twenty twog | | Vitamin A: 500IU | | Vitamin C: 14mg | | calcium: 49mg | | iron: 1mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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