The Perfect Glazed Strawberry Bread
This Glazed Strawberry Bread is a moist, pound cake-inspired quick bread bursting with fresh strawberries and finished with a sweet vanilla glaze. Made with oil and sour cream for lasting moisture, it’s an easy, no-yeast loaf perfect for breakfast, brunch, or an afternoon treat.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 0.5 tsp salt
- 2 large eggs, room temperature
- 0.5 cup vegetable oil
- 0.5 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1.5 cups fresh strawberries, hulled and diced
- 1 Tbsp flour (for coating strawberries)
- 1 cup powdered sugar
- 1-2 Tbsp milk or heavy cream
- 0.5 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Toss diced strawberries with 1 tablespoon flour and set aside.
- In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk eggs, oil, sour cream, and vanilla extract until smooth.
- Gently fold wet ingredients into dry ingredients until just combined. Carefully fold in the floured strawberries.
- Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack. Once mostly cool, whisk together powdered sugar, milk or cream, and vanilla until smooth. Drizzle over loaf and allow glaze to set before slicing.
Notes
Toss strawberries in flour before folding into the batter to prevent sinking and excess moisture. Allow the loaf to cool mostly before glazing to ensure the glaze sets beautifully on top.