Fresh Strawberry Bread: No Mixer Needed Recipe
Introduction
Fresh Strawberry Bread is a delightful, moist loaf packed with juicy strawberries and topped with a sweet strawberry glaze. This easy, no-mixer recipe is perfect for a quick treat or a charming breakfast addition.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups chopped strawberries
- 1/4 teaspoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup confectioner’s sugar
- 3 tablespoons crushed strawberries
- 1 teaspoon milk
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal.
- Step 2: In a medium bowl, whisk together the 2 cups flour, 1/2 cup granulated sugar, salt, and baking powder. Add the milk, vegetable oil, vanilla extract, and egg, stirring gently until just combined—be careful not to overmix.
- Step 3: In a small bowl, toss the chopped strawberries with 1/4 teaspoon sugar and 1 tablespoon flour. Fold the strawberries into the batter, then pour the mixture into the prepared pan.
- Step 4: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 30 minutes before transferring to a platter to cool completely.
- Step 5: To make the glaze, mix together the confectioner’s sugar, crushed strawberries, and milk in a small bowl. Drizzle the glaze over the cooled bread, slice, and serve.
Tips & Variations
- For a more intense strawberry flavor, use fresh, ripe strawberries and crush some for the glaze.
- You can substitute vegetable oil with melted butter for a richer taste.
- Try adding a teaspoon of lemon zest to the batter for a bright, citrusy note.
- If fresh strawberries are out of season, frozen strawberries (thawed and drained) can work well in this recipe.
Storage
Store the strawberry bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave or oven before serving to restore freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well if thawed and drained to remove excess moisture. This helps prevent the batter from becoming too wet.
Do I need a mixer to make this bread?
No mixer is needed. This recipe is designed to be stirred by hand, which helps keep the bread tender by avoiding overmixing.
PrintFresh Strawberry Bread: No Mixer Needed Recipe
This Fresh Strawberry Bread is a delightful and moist quick bread packed with chopped strawberries and topped with a sweet strawberry glaze. Perfect for breakfast or as a snack, it requires no mixer and comes together easily with simple ingredients. The aromatic vanilla and fresh fruit make it a tasty and inviting treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Bread Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cup chopped strawberries
- 1/4 teaspoon granulated sugar
- 1 tablespoon all-purpose flour
Glaze Ingredients
- 1 cup confectioner sugar
- 3 tablespoons crushed strawberries
- 1 teaspoon milk
Instructions
- Preheat and prepare pan: Heat oven to 350 degrees Fahrenheit. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving extra paper hanging over the sides to easily remove the bread later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until well combined.
- Add wet ingredients: Stir in the milk, vegetable oil, vanilla extract, and the large egg into the dry ingredients. Mix gently until just combined, being careful not to overmix to keep the bread tender.
- Prepare strawberries: In a small bowl, toss the chopped strawberries with 1/4 teaspoon granulated sugar and 1 tablespoon of all-purpose flour. This helps keep the strawberries from sinking during baking.
- Fold strawberries into batter: Gently fold the prepared strawberries into the batter ensuring even distribution.
- Pour and bake: Pour the batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 30 minutes to set, then use the parchment overhang to lift it out onto a serving platter. Let it cool completely before glazing.
- Prepare the glaze: In a small bowl, combine the confectioner’s sugar, crushed strawberries, and milk. Mix until smooth and slightly pourable.
- Glaze and serve: Drizzle the strawberry glaze over the cooled bread, slice, and serve to enjoy the fresh strawberry flavor.
Notes
- Do not overmix the batter to avoid a dense bread.
- Tossing the strawberries with flour and sugar prevents them from sinking to the bottom during baking.
- Use fresh ripe strawberries for the best flavor and sweetness.
- The glaze can be adjusted in thickness by adding more or less milk.
- The bread can be stored in an airtight container at room temperature for 2-3 days or refrigerated for longer freshness.
Keywords: strawberry bread, quick bread, fresh strawberries, strawberry glaze, easy bread recipe, no mixer bread, sweet bread
