Strawberry Bread Loaf with Strawberry Glaze is one of those bakery-style treats I love making at home. It’s sweet, moist, and bursting with fresh strawberry flavor in every bite—plus the glaze on top adds just the right amount of extra sweetness and shine. Whether I’m enjoying it with coffee in the morning or as an afternoon snack, this bread always feels like something special.
Why You’ll Love This Recipe
I love this recipe because it’s packed with real strawberries, easy to make from scratch, and looks as good as it tastes. The loaf is soft and fluffy, while the glaze adds a fruity punch that makes it feel like a dessert. It’s perfect for spring and summer baking, but honestly, I make it all year round. It also makes a great gift or potluck treat—every time I share it, people ask for the recipe.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Strawberry Bread:
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Fresh strawberries, chopped
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All-purpose flour
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Baking powder
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Salt
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Eggs
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Sugar
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Milk
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Vegetable oil or melted butter
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Vanilla extract
For the Strawberry Glaze:
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Powdered sugar
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Strawberry puree (made from blended fresh strawberries)
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A splash of lemon juice (optional, for brightness)
Directions
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I preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large bowl, I whisk together flour, baking powder, and salt.
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In another bowl, I beat the eggs, sugar, milk, oil, and vanilla until smooth.
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I gently stir the dry ingredients into the wet mixture until just combined—being careful not to overmix.
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I fold in the chopped strawberries, tossing them in a little flour first if they’re very juicy.
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I pour the batter into the loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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While the bread cools, I blend a few strawberries into a smooth puree and mix it with powdered sugar to make the glaze.
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Once the loaf is completely cool, I drizzle the glaze over the top and let it set before slicing.
Servings and timing
This recipe makes 1 loaf (about 8–10 slices).
Prep time: 15 minutes
Bake time: 55 minutes
Cool and glaze time: 30 minutes
Total time: 1 hour 40 minutes
Variations
Sometimes I add lemon zest to the batter for a citrusy twist. When I want it extra rich, I mix in a handful of white chocolate chips. For a healthier version, I’ve replaced some of the flour with whole wheat flour and used maple syrup or honey instead of sugar. The glaze can also be made with cream cheese for a thicker, tangier topping.
storage/reheating
I store the bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If I want to keep it longer, I freeze individual slices wrapped in plastic. To reheat, I microwave a slice for 10–15 seconds or toast it lightly—though I usually add the glaze fresh after reheating if it’s been frozen.
FAQs
Can I use frozen strawberries?
Yes, I thaw and drain them well first. I also chop them small and toss in a little flour to avoid excess moisture in the batter.
Why is my bread too dense?
I make sure not to overmix the batter, and I check that my baking powder is fresh. Overripe or wet strawberries can also add too much moisture.
How do I keep the glaze from soaking into the bread?
I always let the loaf cool completely before adding the glaze. That way, it stays on top instead of melting into the bread.
Can I make this as muffins instead?
Absolutely. I divide the batter into muffin tins and bake at 350°F for about 18–22 minutes.
Is the glaze necessary?
Not at all, but it adds a pretty finish and extra strawberry flavor. I’ve made the bread without it and it still tastes great.
Conclusion
Strawberry Bread Loaf with Strawberry Glaze is one of my favorite ways to celebrate fresh strawberries. It’s soft, sweet, and simple to make, with a fruity glaze that adds a bakery-style touch. Whether I’m baking it for myself or sharing it with friends, it always brings smiles—and never lasts long once it’s sliced.
