Fresh strawberry bread with strawberry glaze
Preppy Kitchen · ♥ 18.5K likes · 403.4K views · 9 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Wash, hull and dice the strawberries small so they infuse through the loaf rather than sitting as wet chunks; set aside in a small bowl.
- 240 g flour
- ½ tsp salt
- 2 tsp baking powder
Whisk the flour, salt and baking powder together in a large bowl and set aside. Spoon and level the flour rather than scooping it.
Measuring flour and the dry ingredients
- 150 g granulated sugar
- 120 ml whole milk
- 1 whole egg
- ½ cup vegetable oil
- 1½ tsp vanilla
In a medium bowl mix the sugar, milk, egg, oil and vanilla until silky smooth and the egg is fully broken up.
Wet ingredients, and why oil not butter
- 2 tbsp flour
Toss the diced strawberries with two tablespoons of flour so they stay suspended in the batter.
Flouring the berries so they float
- butter
Prep the loaf pan with butter or baking spray.
Pour the wet into the dry slowly, folding by hand with a spatula until almost combined; scrape the bowl down. A few streaks of flour are fine.
Transfer to the prepared pan and smooth the top. The batter is thick because the strawberries release water during the bake.
- 3 tbsp strawberries
Bake at 350F for 55 to 60 minutes, until a wooden skewer comes out of the centre clean.
For the glaze, hull and dice the strawberries, then mash them with a fork to break them down and release the juice.
- 110 g powdered sugar
- 1 tsp whole milk
Work the powdered sugar into the mashed strawberries with a fork, then add a teaspoon of milk to bring it together. Cover and set aside; it dries out quickly.
Keeps covered in the fridge up to five days, or in the freezer up to two months.