Mother's Day Recipe- Sweet And Moist Strawberry Bread

Here’s a festive treat that’s nearly impossible for anyone to resist: Strawberry Bread! This sweet quick bread is sweet and moist, studded with ripe red berries and scented with vanilla. Each bite will have you coming back for more! It’s fantastic as is, but drizzle it with a quick lemon icing to finish with a pop of zingy sweet. Needless to say, this one disappears very quickly in our house! It’s great for spring or summer parties, brunch, or a fun weekend baking project.

Ingredients

For the strawberry bread

2 cups plus 1 tablespoon all-purpose flour, divided
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon kosher salt
2 eggs
½ cup milk
½ cup vegetable oil
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 ½ cups diced ripe strawberries (about 12 ounces)

For the lemon glaze

½ cup powdered sugar
1 tablespoon lemon juice

Method

- Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch or 9-inch loaf pan.

- In a medium bowl, mix the 2 cups flour, granulated sugar, baking powder, and kosher salt.

- In a separate bowl, whisk the eggs, milk, vegetable oil, lemon juice, and vanilla extract.

- Dice the strawberries into small pieces, then mix them with the remaining 1 tablespoon flour. Save out ¼ cup for topping the bread.

- Gradually add the dry ingredients into the wet ingredients, stirring with a spatula just enough until it comes together and there are no streaks of flour (try not to overmix).

- Fold in the strawberries, mixing until combined. Pour the batter into the prepared loaf pan, and top with the reserved strawberries.

- Bake 70 to 75 minutes, until the top springs back when touched and a toothpick inserted has only a few clinging crumbs. The exact timing will depend on your oven and the size of the pan.

- Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack.

- Allow to cool fully to room temperature (about 30 minutes to 1 hour). If desired, mix the powdered sugar and lemon juice in a small bowl until it comes together into a smooth icing. Use a fork to drizzle the top of the bread with the icing.

- Storage info: The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days (bring to room temperature before enjoying).

- You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).