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.
This is the second time I made this bread, and OMGOSH! It is absolutely the best bread ever.The first time I made it I had some cream cheese leftover in the fridge and I added it to the batch, and it came out great. The second time I had some cottage cheese, and I added that to the batch lol… let’s say I don’t let stuff go to waste lol… I must say it was even better!!! This is our all time favorite and I passed the recipe on to my friend. Thank you for the great recipe!
I made this for my strawberry-loving SIL. She and her husband gave it a thumbs up. I will make another tomorrow for my husband’s office.
Bread was dry and glaze never got thin for a glaze. Something was missing such as milk
I made the bread which I hope is good. It was really very easy to do. The glaze was like paste. I looked at another recipe and it called for 2-4 Tbs. milk. I added the milk and the glaze was fine.
I made this bread and waited the 10 minutes to cool & actually didn’t cut it until a day longer but when I cut it just fell apart!😩
Tasted delicious & moist but didn’t stay together.
I used a 9 by 5 loaf pan.
What did I do wrong??
This was even better than it looks!!! Delicious. Not too sweet. Just right.
Just made this yesterday with some fresh strawberries I purchased to help celebrate my daughter’s 10th birthday with the family and it was a huge hit! So so good!
I didn’t have eggs so i substituted greek yogurt, fingers crossed
Let us know how it goes! This bread is so good.
Just made it, Delicious🍓
I accidentally left out the baking powder. Will this be a huge problem 🤦🏽♀️
Oh no! Your bread may not be as fluffy but I bet it will still taste delicious!
Outstanding. It was easy and very moist. The glaze was crazy good
Made the bread and it’s a hit with my family!
Gone in two days. Getting ready to make another one.
I do have one question though.
Should the bread be kept refrigerated?
@Tamatha, This is my question as well!
@Christi, .
I’d like to know if it needs refrigeration ‘
Hi, I don’t refrigerate this bread. It won’t hurt if you refrigerate it though.
I’m thinking about baking this in mini, disposable loaf pans. I’m guessing I would just need to reduce baking time a bit? Has anyone tried this?
@Betsey,
Did you try this? If so how did it come out?
@Betsey, I’d like to do this as well. I do with other bread recipes, I’ll going to try it! I send baked goods to my 85 year old mother weekly, she will LOVE this. A bit concerned about glaze being mailed though.
I have an excess of strawberries and was hoping that this could be frozen? Have you ever tried freezing your loves? I know banana bread does well but I’m just not sure about this one…
This strawberry bread freezes well. I would suggest freezing without the frosting though. You can make the strawberry glaze with frozen berries after the bread has defrosted or use a simple powdered sugar + milk glaze.
I just made this and it’s currently in the oven smelling yummy. I had strawberries that are looking a little less fresh than I’d like, so decided to bake something. I agree, the batter was VERY thick so I hope it turns out well.
Hi Michelle, it will be great! I can’t wait for you to taste it!
What kind of oil..?
Vegetable oil, canola oil, etc
I’ve just put the loaf in the oven. Confused about the measurement for powdered sugar. You asked for 2 cups. It’s turned into a paste rather than a glaze.
You can add some milk to the glaze if it’s too thick. It should be a glaze consistency
@Linda, the strawberries sweat and provide more liquid for the powdered sugar to absorb and form the glaze. I was confused and triple checked when I made it but my glaze was perfect with the given measurements 🙂
Thanks for the recipe! We all loved it, definitely saving it for future use! We also thought we might try using this sweetbread as a base for strawberry shortcake instead of using pound cake. 😋
@Alexandra, omg, base for strawberry shortcake…..bet that would be amazing!!!!!
No doubt that this bread would be amazing in strawberry shortcake! So easy to make and delicious.
Ugh! I didn’t read through all the directions and added the 2 tbsp of flour directly to the batter.. it’s to late now it’s already in the oven. But I hope it still turns out okay
@Britney,
Beginner
Making this now! Hope it tastes as good as it smells!! Yummmm
How. Many calories per slice without the glaze?
I would estimate about 250 calories per slice without the glaze. Hope this helps.
Made this today LOVED it!!
Yessss! We’re so glad you enjoyed the strawberry bread.