Breads/ Breakfast

Strawberry Bread

Strawberry Bread | The Foodwright

Strawberry Bread | The Foodwright

So I have this theory. I think that quick breads are really just cake in disguise. Little loaf-shaped cakes masquerading at a bread ball, if you will. So sneaky – but I’m 100% okay with it because more cake for me!!

Last week I was reading this post by my friend, Laura, over at A Beautiful Plate, and I realized that I’d never made a quick bread other than banana bread before. WHAT. How I have the gumption to call myself a food blogger I do not know. The possibilities are vast and endless! Blueberries, blackberries, chocolate chips, lemons, cherries (but not all together, no no no)…I had lots of bread making to do. Starting with this baby right here.

What we have here today, folks, is strawberry bread. It’s a super simple quick bread with chunks of fresh strawberries throughout, topped with a sprinkle of crunchy turbinado sugar & a superbly delightful strawberry glaze that makes my heart sing. Ahh yes.

I think it’s best suited for breakfast or a morning snack (so, breakfast or second breakfast), or even a tea party. Granted, I haven’t had a tea party since I was, like, 9, but come to think of it, that sounds really fun so I just might host a tea party very soon. I’ll let you know if it happens. Okay, it’s definitely happening. You know I’ll take pictures and post it on the ‘gram because I post over there like a food-crazed mad woman (which, well, I am).

Go forth. Make strawberry bread. Be happy. I love you.

Strawberry Bread | The Foodwright

Strawberry Bread | The Foodwright

Strawberry Bread
Serves: 1 9x5 loaf
  • 2 c all-purpose flour, spoon & leveled
  • 1 t baking soda
  • ½ t salt
  • 1 c sugar
  • 1 t vanilla
  • 1 c buttermilk
  • 2 eggs
  • ½ c canola oil
  • zest of 1 lemon
  • 1½ c diced fresh strawberries
  • 1 t turbinado sugar (optional, for sprinkling on top)
  • For the glaze:
  • 1 c powdered sugar
  • 1 T salted butter, melted
  • 3 T good strawberry jam
  • 3 T heavy cream
  1. Preheat oven to 350. Line a loaf pan with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt, and sugar.
  3. In a separate bowl, whisk together buttermilk, eggs, oil, vanilla, and lemon zest.
  4. Add the wet ingredients into the dry and mix until just combined. Don't mind the lumps - they can stay 🙂
  5. Fold the strawberries into the batter.
  6. Pour the batter into the prepared loaf pan and sprinkle with the turbinado sugar.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let rest inside the pan for 10 minutes, and then carefully lift the loaf out of the pan with the parchment paper and let cool completely on a wire rack.
  8. For the glaze:
  9. Whisk together powdered sugar, butter, jam, and heavy cream. If you feel it is a bit too runny, add a little more powdered sugar. If you feel it is a bit too thick, add a little more heavy cream. Drizzle glaze over the loaf once it is cooled.

xo, Lucia

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  • Reply
    March 2, 2016 at 2:05 pm

    I love that you gave it a crunchy turbinado top, this quick bread looks so good! And the pink glaze!!!! Totally all smiles over here.

    • Reply
      March 2, 2016 at 10:06 pm

      I can’t help but sprinkle turbinado on EVERYTHING lately! I can’t get enough of that crunch! <3

  • Reply
    Lynn Park
    March 1, 2016 at 8:31 pm

    Lucia, Your recipes always sound tremendous, look tremendous and your commentary is the best. I have a challenge for you…if you wish to accept. You are so much more creative and experimental with food than I and I am stuck. I need fun recipes for desserts and for breakfast foods that contain no eggs or dairy. Both kids and myself have allergies and we are struggling how to cook now. Among the crunchy crowd I see this is a big need as well so it would draw in a different audience to your blog as well.
    Just hoping I can convince you to help me out of this block I am in.

    • Reply
      March 2, 2016 at 10:08 pm

      Hi Lynn! One of my favorite blogs that I highly recommend you take a look at is Everything is egg & dairy free over there, and her recipes are stellar. Hope that helps!

  • Reply
    March 1, 2016 at 6:28 pm

    First off, Lucia— your photos have been INCREDIBLE lately! I’m so so impressed with your photography. Like, they look seriously professional. Secondly, I’m loving your little shout out to “second breakfast”, because that’s my most favorite thing in the whole wide world haha! Definitely pinning!

    • Reply
      March 1, 2016 at 7:21 pm

      Aww Liz that seriously means the world to me, THANK YOU! 🙂 You are the nicest. Hahaha I am always so hungry even after a good breakfast so a second one is definitely needed on the daily 😉

  • Reply
    Laura (A Beautiful Plate)
    March 1, 2016 at 7:16 am

    This is gorgeous Lucia! I totally agree – quick bread is totally cake in disguise 😉 BUT that’s sorta why I love it.

    Love that jam glaze too!

    • Reply
      March 1, 2016 at 9:22 am

      Thank you, Laura! Cake bread is just so much better than normal bread 🙂

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