Description
This irresistibly moist strawberry bread combines fresh strawberries and crunchy pecans in a tender, sweet loaf, topped with a smooth vanilla glaze. Perfect for breakfast, brunch, or a delightful snack, this bread offers a delicious balance of fruity flavor and nutty texture.
Ingredients
Scale
Bread Ingredients
- 1 cup Sugar (substitute with brown sugar for a deeper flavor)
- 1 cup Milk (can be replaced with almond milk for a dairy-free option)
- 1/3 cup Oil (melted butter is a tasty alternative)
- 1 large Egg (a flax egg can replace it for a vegan version)
- 1 teaspoon Vanilla (feel free to use almond extract for a unique twist)
- 2 cups All-Purpose Flour (whole wheat flour can be used for a healthier option)
- 2 teaspoons Baking Powder (ensure it’s fresh for optimal rising)
- 1/2 teaspoon Salt (can be omitted for a low-sodium option)
- 1/2 cup Chopped Pecans (feel free to use walnuts or omit for nut-free)
- 1 cup Chopped Strawberries (main ingredient; can be swapped with blueberries or raspberries)
Glaze Ingredients
- 1/2 cup Chopped Strawberries (can use any berry available)
- 1 teaspoon Vanilla (substitute with lemon juice for a tart twist)
- 2 tablespoons Melted Butter (coconut oil works for a dairy-free glaze)
- 1 cup Powdered Sugar (consider a sugar alternative for a healthier option)
- 1/4 cup Heavy Cream (milk may serve as a lighter option)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the bread evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, and salt thoroughly to distribute the leavening evenly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; avoid overmixing to maintain a tender crumb.
- Add Strawberries and Pecans: Toss the chopped strawberries and pecans in a small amount of flour to prevent sinking, then fold them gently into the batter to evenly distribute the fruit and nuts.
- Prepare the Pan and Pour Batter: Grease a 9×5 inch loaf pan to prevent sticking and pour in the batter, spreading it evenly with a spatula.
- Bake the Bread: Bake in the preheated oven for 55-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
- Prepare the Glaze: In a small bowl, mix the chopped strawberries, vanilla, melted butter, powdered sugar, and heavy cream until smooth and pourable.
- Glaze the Bread: Once the bread is fully cooled, drizzle the glaze evenly over the top to add a sweet finishing touch.
Notes
- For a dairy-free version, substitute milk with almond milk and use coconut oil instead of butter in the glaze.
- To make it vegan, replace the egg with a flax egg and use appropriate substitutes for milk and butter.
- You can swap strawberries with other berries like blueberries or raspberries for different flavors.
- Whole wheat flour can be used instead of all-purpose flour for a healthier bread, but the texture might be denser.
- Omitting the salt will reduce sodium content, beneficial for low-sodium diets.
- Ensure baking powder is fresh for optimal rising and texture.
