Moist Strawberry Loaf with Glaze (Print Version)
# Ingredients:
→ Strawberry Bread
01 -
2 cups (260g) all-purpose flour
02 -
2 tsp baking powder
03 -
1/2 tsp salt
04 -
1/2 cup (112g) unsalted butter, melted
05 -
1 cup (207g) sugar
06 -
2 large eggs
07 -
2 tsp vanilla extract
08 -
1 tbsp fresh lemon juice
09 -
¼ cup (60ml) milk
10 -
2 cups (270g) diced strawberries (about 1 lb)
→ Strawberry Icing
11 -
3 tbsp (30g) finely diced strawberries
12 -
1–2 tbsp heavy cream
13 -
1 cup (115g) powdered sugar
# Instructions:
01 -
Preheat oven to 350°F (180°C). Grease a 9×5 loaf pan very well with non-stick baking spray.
02 -
In a medium size bowl, combine the flour, baking powder and salt.
03 -
Combine the melted butter and sugar, then add the eggs and vanilla extract and mix together until well combined. Add the lemon juice and milk and mix together until well combined.
04 -
Add the dry ingredients to the wet ingredients and mix just until combined. Don’t over-mix.
05 -
Fold in the diced strawberries.
06 -
Pour the batter into the loaf pan and bake for 60-65 minutes, or until a toothpick inserted in the middle comes out clean.
07 -
Remove the loaf from the oven and allow to cool for about 10 minutes, and then remove to a cooling rack to cool completely.
08 -
To make the icing, add the diced strawberries to a medium sized bowl. Mash with a fork or a muddler, then add 1 tablespoon of heavy cream. Add the powdered sugar and whisk together until well combined. Add additional cream, a teaspoon at a time, if needed to get a spreadable icing consistency.
09 -
Pour/spread the icing over the cooled bread.
10 -
Store in an air-tight container. You can store it at room temperature for about 24 hours, and refrigerate it after that for another 2-3 days.
# Notes:
01 -
The icing on top will add moisture, so expect it to be quite moist on top.