Strawberry Buttermilk Quick Bread

A moist quick bread with fresh strawberries and bright lemon zest, topped with a perfect vanilla glaze. You'll love this recipe for brunches, tea time, or a quiet morning at home.

Prep Time20

Cook Time30

Total Time2 50

Course: Breakfast

Cuisine: American

Keyword: bread machine sweet bread, Spring

Servings: pieces

Calories: 134kcal

Author: Katie

Ingredients

Strawberry Bread

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 egg (room temperature)
¾ cup granulated sugar
⅓ cup vegetable oil
1 cup buttermilk (room temperature)
1 teaspoon vanilla
1 tablespoon lemon zest (from 1 lemon)
¾ cup white chocolate chips (optional)

Strawberries

2 cups strawberries, divided (roughly chopped into bite-size pieces)
1½ tablespoons all-purpose flour

Glaze

¾ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Instructions

Prep the oven and pan. Preheat your oven to 350°F (175°C). Then, grease an 8½ x 4½ x 2½-inch loaf pan with nonstick spray or butter. Set aside.
Make the batter. Whisk together the dry ingredients in a medium bowl: 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. In a separate large bowl, combine the wet ingredients: 1 cup of buttermilk (room temperature), ⅓ cup of vegetable oil, 1 egg (room temperature), 1 teaspoon of vanilla extract, and 1 tablespoon of lemon zest. Whisk until well combined. Slowly add the dry ingredients to the wet ingredients, stirring until fully combined and no dry spots remain. Be careful not to overmix.
Prep the berries. Pat dry the chopped strawberries thoroughly to remove any excess moisture and prevent the bread from becoming too soggy. Set aside 2-3 tablespoons of strawberries for topping the loaf.
Add the berries. In a small bowl, toss these reserved strawberries with 1½ tablespoons of flour, gently mixing to coat evenly. Then, fold the remaining strawberries and the optional ¾ cup of white chocolate chips into the batter. Be gentle to avoid overmixing and breaking up the strawberries.
Bake. Pour the batter into the prepared loaf pan and smooth the top. Evenly distribute the floured strawberries over the top of the batter, pressing them in slightly. Place the loaf pan in the preheated oven and bake for 55-60 minutes. After about 40 minutes, cover the loaf loosely with aluminum foil to prevent over-browning. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean or with just a few crumbs clinging to it. Once baked, allow the loaf to cool in the pan on a wire rack for 20 minutes before gently turning it out onto the rack to cool completely.
Make the glaze. Combine ¾ cup of powdered sugar and 1 teaspoon of vanilla extract in a medium bowl. Using an electric hand mixer, slowly add up to 2 tablespoons of milk until the glaze reaches a very thick consistency—thick enough that it’s almost too thick to pour. If the glaze is too thin, add more powdered sugar until it thickens. Once the loaf has cooled completely, spoon the glaze over the top or transfer it to a piping bag and drizzle it back and forth over the loaf.

Notes

Use fresh, ripe strawberries for the best flavor. If your strawberries are too ripe, they might release too much juice, which could make the bread soggy. If you notice they’re very juicy, consider reducing the amount slightly or blotting them with a paper towel after chopping.

Don't finely dice or mash the strawberries. Just chop them into bite-sized pieces. Be sure to pat the strawberries dry after chopping them. Too much moisture will prevent the loaf from baking through.

It's also great without the glaze. 😊

Nutrition