Strawberry Bread

strawberrybread This cake-like Strawberry Bread combines a creamy homemade batter with the sweetness of fresh strawberries. It’s drizzled with a creamy vanilla glaze that adds a hint of decadence and sweetness.

2 cups fresh strawberries, diced
2 cups + 1 Tbsp. all-purpose flour, unbleached, divided
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
1 cup granulated sugar
1 (6 oz) container strawberry yogurt
¼ cup butter
2 large eggs
1 tsp. pure vanilla extract
½ tsp. pure almond extract

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray a 9x5” nonstick metal loaf pan with baking spray. Set aside.

In a small bowl, toss the cubed strawberries with 1 Tbsp. all-purpose flour. Toss gently to coat, then set aside.

In a large mixing bowl use a whisk to sift together the remaining 2 cups flour, baking powder, baking soda and salt.

In a separate bowl whisk together the granulated sugar, yogurt, butter, eggs, vanilla and almond extracts until fully combined.

Add the yogurt mixture to the dry ingredients. Mix by hand until fully moistened.

To the bowl, add the flour coated strawberries. Gently fold to incorporate into the batter.

Spread the batter evenly into the loaf pan. Transfer to the oven and bake for 40-45 minutes or until lightly golden and a toothpick inserted into the center comes back clean. (Check at 30 minutes and lay foil on top to prevent overbrowning, if needed).

Cool in the pan for 15 minutes then remove from the pan to cool completely on a cooling rack.

Glaze: In a small bowl whisk together 1 cup confectioners’ sugar, 2 Tbsp. cream or milk and ½ tsp. pure vanilla extract. Mix until smooth, then drizzle over the cooled strawberry bread.

Makes 10 servings.

Cook's Notes:

You could adapt this recipe using plain yogurt in place of strawberry yogurt, if that’s what you have on hand. The strawberry yogurt just gives it a little boost in flavour.
Choose strawberries that are red, free of mold and bruising with a fresh green stem.
Why toss the strawberries with flour? It’s important to toss the cubed strawberries with flour to help distribute them evenly in the batter.
If you don’t care for the flavour of a small amount of almond extract, you can omit it or replace it with more vanilla extract. You could also use strawberry extract.
You may opt to dust this bread with confectioners’ sugar and omit the vanilla cream glaze.