Bakery-Style Moist Strawberry Bread with a Fresh Strawberry Glaze (Easy Loaf Pan Recipe)
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This bakery-style moist Strawberry Bread is the ultimate way to celebrate berry season. It’s incredibly tender, bursting with fresh strawberries in every bite, and topped with a vibrant, 3-ingredient strawberry glaze that sets perfectly. If you’ve been looking for a strawberry loaf pan recipe that feels sophisticated but stays simple, this is the one you’ll make on repeat.
Each time I make this bread, memories of summer desserts come flooding back. It reminds me of creamy classics like Strawberry Delight and those berry-filled sweet salads that show up at every Southern gathering. There’s something about fresh strawberries that instantly feels nostalgic.
Every bite brings that same comforting feeling you get from a warm slice of homemade banana nut bread or a soft blueberry muffin with cream cheese filling. It’s simple, familiar, and just a little special — the kind of recipe that feels right at home on a spring or summer table.
Table of contents
- Why I Love This Moist Strawberry Bread Recipe
- Fresh Ingredients for the Best Glazed Strawberry Loaf
- How to Make Bakery-Style Glazed Strawberry Bread
- How to Make the Perfect Fresh Strawberry Glaze
- Pro Tips for a Soft & Tender Strawberry Loaf
- Using Frozen Strawberries, Storage, and More
- Frequently Asked Questions
- More Easy Strawberry Desserts & Quick Breads
Why I Love This Moist Strawberry Bread Recipe
I love this strawberry bread recipe because it delivers big flavor without requiring anything fancy.
The fresh strawberries keep it incredibly moist, and that sweet glaze on top takes it from “good” to “everyone asks for the recipe.”
It feels special enough for company but easy enough for a weekday bake. And honestly, it’s one of those desserts that disappears faster than I expect every single time.
Fresh Ingredients for the Best Glazed Strawberry Loaf
This strawberry bread keeps things simple, which is exactly how I like it.
- Strawberries: Provides the fresh, fruity burst that makes this bread so special.
- Granulated sugar: Adds sweetness and helps to keep the bread moist.
- Milk: Provides moisture and helps to create a tender crumb. I use whole milk, but you can substitute any milk or non-dairy milk in this easy recipe.
- Vegetable oil: Keeps the bread soft and adds richness. I have also used canola oil and coconut oil with great results.
- Egg: Binds the ingredients together and adds structure.
- Vanilla extract: Enhances the overall flavor.
- All-purpose flour: Forms the base of the bread, creating structure. Coating the strawberries with flour also prevents them from sinking to the bottom of the pan while baking.
- Baking powder: Helps the bread to rise and become fluffy.
For the Glaze:
- Strawberries: Gives the glaze a lovely strawberry flavor.
- Powdered sugar: Creates a sweet and smooth glaze.
- Melted butter: Adds richness and helps the glaze to set.
- Vanilla extract: Complements the sweetness and ties the flavors together.
Simple ingredients. Big payoff.
How to Make Bakery-Style Glazed Strawberry Bread
Making the Glazed Strawberry Bread is as delightful as eating it! Here’s a quick rundown of the steps:
How to Make the Perfect Fresh Strawberry Glaze
When it comes to glazed strawberry bread, the glaze is just as important as the bread itself. That sweet drizzle on top is what takes it from good to completely irresistible.
Start with powdered sugar, then gradually stir in mashed fresh strawberries and a splash of vanilla extract. Whisk until the glaze is smooth and lump-free. You’re looking for a thick but pourable consistency that will drizzle beautifully over the loaf.
If your strawberries are especially juicy, you likely won’t need to add any extra liquid. But if the glaze feels too thick, you can add a small splash of milk, water, or even lemon juice to thin it slightly.
Once the bread is completely cool, spoon the glaze over the top and let it set before slicing.
Pro Tips for a Soft & Tender Strawberry Loaf
A few simple tips can make the difference between good strawberry bread and truly irresistible strawberry bread.
- Do not overmix the batter. Once the dry ingredients are combined with the wet ingredients, stir just until everything comes together. Overmixing can make the bread dense instead of soft and tender.
- Toss the strawberries in flour first. Lightly coating the diced strawberries in a little flour helps keep them from sinking to the bottom of the loaf while baking.
- Let the bread cool completely before glazing. I know it’s tempting to drizzle that sweet glaze right away, but warm bread will cause it to melt and run off. Waiting gives you that beautiful bakery-style finish.
These small steps don’t take extra time, but they really do make a big difference.
Using Frozen Strawberries, Storage, and More
To ensure your moist strawberry loaf turns out perfectly every time, here is everything you need to know about ingredient swaps and keeping your bread fresh.
Baking with Frozen Strawberries
If it’s not strawberry season, don’t worry! You can still make this recipe using frozen berries. To keep the texture bakery-quality, follow these steps:
- Thaw and Pat Dry: Frozen berries release a lot of liquid. Thaw them completely and use a paper towel to soak up the extra moisture so your bread isn’t soggy.
- The Flour Toss: This is even more important with frozen berries. Tossing them in flour helps prevent the color from bleeding into your beautiful light batter.
How to Store and Freeze for Later
This bread is so tender that it actually tastes even better the next day once the flavors have melded!
- On the Counter: Keep it in an airtight container for up to 2 days.
- In the Freezer: This is a great “make-ahead” loaf. Wrap the unglazed bread tightly in plastic wrap and foil. It will stay fresh for up to 3 months. Just add the fresh glaze after it thaws for that perfect, “just-baked” look.
Frequently Asked Questions
Absolutely! If you’re using frozen strawberries, make sure to thaw them first and drain any excess liquid to avoid making the batter too watery.
Yes, you can use canola oil, melted coconut oil, or even light olive oil as substitutes. Each type of oil will give a slightly different flavor and texture, but it will still be delicious!
If you don’t have a loaf pan, you can use a different type of baking dish, such as a muffin tin or a square cake pan. Just keep an eye on the baking time as it may vary.
Store the bread in an airtight container at room temperature for up to three days.
Yes, you can freeze this bread for up to 3 months. Make sure to wrap it tightly in plastic wrap and then place it in an airtight container
Definitely! Feel free to add about a half cup of chopped nuts, chocolate chips, or even shredded coconut to the batter for an extra twist.
Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour. Make sure your baking powder and powdered sugar are also gluten-free.
If the glaze is too thick, add a little milk (1-2 tablespoons should do). If it’s too thin, add more powdered sugar until you reach the desired consistency.
If you’re looking for an easy strawberry bread recipe that feels homemade and special without being complicated, this one is a keeper.
I’d love to hear if you try it — leave a comment and let me know how it turned out for you.
Strawberry Bread
Ingredients
For the Bread
- ¾ cup granulated sugar
- ½ cup milk
- ½ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 cups strawberries, diced
- 2 Tbsp all-purpose flour
For the Glaze
- 2 cups powdered sugar
- 2 Tbsp butter, melted
- ½ cup strawberries, diced
- ½ tsp vanilla extract
Directions
- Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan and set aside.
- In a medium bowl, mix together the sugar, milk, oil, eggs, and vanilla.
- Add in the salt and baking powder. Slowly add in the flour while stirring just to combine.
- Toss the diced strawberries with 2 tablespoons of flour. Gently fold the flour-coated strawberries into the batter.
- Pour batter into greased loaf pan. Bake 50-55 minutes until a toothpick inserted into the center comes out clean.
- Allow bread to cool in pan for 10 minutes then remove to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, diced strawberries and vanilla. Stir until fully combined and smooth. *See Note
- Drizzle glaze over bread when completely cool.
Notes
- If your strawberries are juicy, the glaze should come together as written without any milk.
- However, if your glaze is too thick try adding 1-2 tablespoons of milk until it makes a glaze.
Equipment
Nutrition Facts
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More Easy Strawberry Desserts & Quick Breads
If you’re as obsessed with fresh berries as I am, don’t stop at just one loaf! From creamy no-bake treats to more bakery-style bakes, these easy strawberry desserts are the perfect way to use up your seasonal haul. Whether you’re hosting a spring brunch or just want a sweet snack, you’ll find a new family favorite below.
I was gifted a lot of strawberries and wanted to make the person who gave them to me something special, so I tried this recipe. I also made one for my husband to take to work and share. I got a lot of rave reviews! I had a little strawberry extract, so I added about 1/2 tsp (would probably have done 1 tsp if I had enough) along with the vanilla and 1/2 cup of white chocolate chips and sprinkled a few on top when it was glazed. Thanks so much! It was so good and moist! I have already printed this one for later!!
This worked exactly as written, thanks!
Will it last sitting on the counter in an airtight container even with the fresh strawberries in the glaze?
It will be fine on the counter for a few days.
Pretty good. Only thing is the glaze is way, way too much. I would probably cut it to less than half
Best bread EVER!!!! Hubby asks for it all the time!
Can I make this strawberry bread with frozen berries?
Yes! You can.
I didn’t have enough strawberries for the glaze can I use strawberry extract instead 😋
Do you think I could add blueberries in with strawberries? Is so, how much of each. Wanting to make this for the 4 th of July.
Hi Teresa, of course you can add blueberries! Try 1 cup strawberries and 1 cup blueberries. Happy 4th of July!
Batter too thick! Added more milk. Other recipes call for a cup of milk. It’s in oven. We see.
The batter is supposed to be think! Please let us know how it turned out and enjoy your delicious strawberry bread!
My dough was extremely thick. Was it supposed to have two eggs? The recipe lists only one, but the directions say “eggs.” It turned out OK, but a bit dry.
I am interested in putting lemon in this recipe, but I’m not sure how. Would you suggest putting lemon juice and zest in the bread batter and adding lemon juice to the glaze or would you just add lemon juice to the glaze and leave the bread how it is?please let me know your thoughts and if this would change baking times and how much to put in.
Hi Dez, you could definitely add some lemon juice and lemon zest to this bread and the glaze to give it some extra flavor. I’d suggest adding no more than a tablespoon of lemon juice to the bread. The rest is up to you! Let us know how it turns out.
I’m going to try with frozen strawberries. I’ll let you know how it turns out
This came out so delicious. Thanks for sharing!
Im wondering if it’s best to do a thin layer of batter as the base of the pan before adding the strawberries into it? When I flipped my pan over, half of the bread stuck inside. I think that is because there were several strawberries sticking to the bottom of the pan. I want to make this recipe again and not have the same problem. So, do you think it’s okay to add a base, without strawberries?
Oh no, sorry that some of the bread stuck to the pan. I have an easy fool-proof solution for you – line your loaf pan with parchment paper! Then spray the parchment paper with cooking spray. Nothing will stick.
Can this be frozen?
Yes! This strawberry bread can be frozen. I like to freeze it without the glaze and then add fresh glaze after it thaws.