Fresh Strawberry Bread: No Mixer Needed Recipe

Introduction

Fresh strawberry bread is a delightful twist on classic quick bread, bursting with juicy strawberries and topped with a sweet glaze. This no-mixer recipe is simple to make and perfect for breakfast, snacks, or dessert.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cup chopped strawberries
• 1/4 teaspoon granulated sugar
• 1 tablespoon all-purpose flour
• 1 cup confectioner’s sugar
• 3 tablespoons crushed strawberries
• 1 teaspoon milk

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, granulated sugar, salt, and baking powder. Add the milk, vegetable oil, vanilla extract, and egg, stirring gently until just combined. Avoid overmixing to keep the bread tender.
3. Step 3: In a small bowl, toss the chopped strawberries with 1/4 teaspoon sugar and 1 tablespoon flour. Fold the strawberries into the batter carefully, then pour the batter into the prepared loaf pan.
4. Step 4: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
5. Step 5: To make the glaze, combine the confectioner’s sugar, crushed strawberries, and milk in a small bowl. Drizzle the glaze over the cooled bread, then slice and serve.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness.
• To add a nutty crunch, mix in 1/2 cup chopped walnuts or pecans with the batter.
• If strawberries are out of season, frozen and thawed berries can be substituted, but drain well before adding.
• For a lighter glaze, adjust the milk quantity to achieve your preferred consistency.

Storage

Store leftover strawberry bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To refresh, warm slices in the microwave for 15 seconds. The glaze is best added fresh before serving to keep it vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this bread’s texture, but you can try whole wheat flour for a heartier version. Keep in mind it may alter the crumb and flavor slightly.

What if I don’t have parchment paper?

You can grease and flour the loaf pan instead, but parchment helps with easy removal and prevents sticking. Foil can be used as an alternative if necessary.