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Strawberry Bread with Lemon Glaze and Dried Strawberry Topping Recipe

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3.8 from 61 reviews

  • Author: Sky
  • Total Time: 65 minutes
  • Yield: 1 loaf (10 to 12 slices)

Description

This delightful Strawberry Bread recipe features fresh pureed strawberries baked into a moist, flavorful loaf, enriched with tangy lemon zest and a creamy sour cream addition. Finished with a sweet lemon glaze and crushed freeze-dried strawberries, it makes a perfect treat for breakfast or dessert.

Ingredients

Bread:

  • 8 oz. fresh pureed strawberries
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 lemon, zested
  • 1/4 cup sour cream

Glaze:

  • 2 cups powdered sugar
  • 1/2 lemon, juiced
  • 1/2 cup freeze-dried strawberries, crushed

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 375°F (190°C). Grease a 9x5 inch loaf pan thoroughly and line it with a sheet of parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mix wet ingredients: Using a hand mixer, beat the granulated sugar and eggs together until the mixture turns pale yellow and fluffy. Slowly drizzle in the vegetable oil while continuing to mix. Then add the fresh strawberry puree and vanilla extract, mixing until well combined. Set the wet ingredients aside.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and lemon zest to evenly distribute the leavening agents and flavorings.
  4. Fold dry ingredients into wet: Gently fold the dry ingredient mixture into the wet batter, being careful not to overmix to keep the bread tender. Add the sour cream and incorporate it evenly for moisture and richness.
  5. Bake the bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
  6. Cool and prepare glaze: Remove the loaf from the oven and let it rest in the pan for 5 minutes. Transfer the bread to a wire rack. While it cools slightly, prepare the glaze by mixing the powdered sugar with the juice of half a lemon until smooth.
  7. Apply glaze and garnish: Drizzle the lemon glaze evenly over the warm bread and sprinkle the crushed freeze-dried strawberries on top for a crunchy, fruity finish. Allow the bread to cool completely before slicing and serving.

Notes

  • Use fresh ripe strawberries for the best flavor and natural sweetness in the bread.
  • Ensure not to overmix the batter to maintain a tender crumb.
  • Freeze-dried strawberries add a delightful texture contrast to the sweet glaze.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • For a dairy-free version, substitute sour cream with coconut yogurt or a non-dairy sour cream alternative.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/strawberry-bread-with-lemon-glaze-and-dried-strawberry-topping-recipe/