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.
- 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
- Preheat oven to 350. Line a loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- In a separate bowl, whisk together buttermilk, eggs, oil, vanilla, and lemon zest.
- Add the wet ingredients into the dry and mix until just combined. Don't mind the lumps - they can stay 🙂
- Fold the strawberries into the batter.
- Pour the batter into the prepared loaf pan and sprinkle with the turbinado sugar.
- 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.
- For the glaze:
- 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.