Recipe Background
Miriam's Strawberry Bread balances sweetness and fruitiness, with a tender texture and bright glaze.
Baking Miriam's Strawberry Bread feels like welcoming an old friend with open arms. As the oven warms the kitchen, the sweet, slightly tart scent of strawberries drifts through the air, mingling with a hint of vanilla and a bright touch from the lemon glaze. The bread emerges golden brown with bursts of red scattered across the top, promising a slice that's both comforting and lively.
Slicing into the loaf reveals its tender, moist crumb, speckled with juicy strawberries. The texture invites you in—soft yet structured, perfect for a leisurely morning treat or an afternoon snack with a cup of tea. Try using a dull knife to guide your bread from the pan smoothly, ensuring it retains its shape. Whether enjoyed alone or shared with friends and family, this bread brings a sense of coziness and joy.
Each bite of the bread offers a balance between subtle sweetness and fruity brightness, while the glaze adds just enough zing to keep things interesting. It's the kind of recipe that encourages conversation and a little nostalgia, making it as much about the memory as it is about the flavor.
Ingredients
For the strawberry bread:
- 2 cups plus 1 tablespoon all-purpose flour divided
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 1/2 cups ripe strawberries washed and diced, divided
For the lemon glaze:
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
Directions
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of an 8-inch or a 9-inch loaf pan.
- In a medium bowl, add 2 cups of the flour, the granulated sugar, the baking powder, and the kosher salt and mix to combine.
- In a separate bowl, add the eggs, the milk, the vegetable oil, 1 tablespoon of the lemon juice, and the vanilla extract and whisk to combine.
- With a spatula, gradually add the flour mixture to the egg mixture and stir until just combined and no streaks of flour remain, being careful not to overmix.
- Add the remaining flour to the diced strawberries and toss to combine.
- Reserve 1/4 cup of the strawberry mixture for topping the bread.
- Add the remaining strawberry mixture to the batter and fold until combined.
- Transfer the batter to the prepared baking pan and top it with the reserved strawberry mixture.
- Transfer the bread to the oven and bake until the top springs back when touched, and a toothpick inserted into the center has only a few crumbs, about 70-75 minutes.
- Transfer the bread from the oven to a wire rack and let it cool, about 30 minutes.
- After the bread has cooled, with a dull knife, run the knife around the edges to the bottom of the baking pan and invert the bread back onto the wire rack.
- Allow the bread to fully cool to room temperature, about 30 minutes-1 hour.
- Once the bread has cooled, in a small bowl, add the confectioners' sugar and the remaining lemon juice and whisk until smooth.
- With a fork, drizzle the lemon glaze over the top of the cooled bread.
- With a sharp knife, cut the glazed bread into serving-size pieces.
- Plate and serve.
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