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 love strawberries there so good in flavor,I never tried strawberry bread though it sounds tasty
I’m will try.
I love strawberries there so good in flavor,I never tried strawberry bread though it sounds tasty.
I love strawberries there so good in flavor.
This turned out delicious!
Used oat milk and einkorn flour. Baked in small loaf pans. Tested fill levels. 3/4 full baked the most evenly and took 35 minutes.
First off, I don’t like strawberries. (My mother loved them and did not feel compelled to force me to try them and like them. Hmmm.) However, we have a huge strawberry patch that has gotten out of control and it’s about to be tamed. But, I’m going to use the last produce from the patch to make this for my church volunteer appreciation room. It looks like a great recipe, so I will let you know what people think. Thank you for the recipe. It does make me wish I had pursued a taste for strawberries.
Hi Greg! I’m so glad you’re going to give this delicious bread a try. You’re so fortunate to have fresh strawberries to use in it. I think your group will love it. Please let us know what they think! (Also, I have a delicious blueberry lemon bread recipe that might interest you if you like those flavors.)
How is the best way to store the leftover bread?
Hi Missy, I store this strawberry bread tightly covered in the refrigerator. It’ll stay fresh for 4-5 days.
I had some strawberries I needed to use up so saw this recipe and it sounds delish! It is baking as we speak.. I have one question.. The batter was really really thick. I looked at the recipe over and over to see if I forgot something but I did not. Did anyone else find that the batter was really super thick? Not sure if it is suppose to be like that or not. I am praying it turns out yummy!!!
Just an update: It turned out beautifully! The glaze is to die for. I followed the recipe to a T . I did have to bake it 60min. And added a tad of milk to the glaze as suggested.
I will definitely be making again! 5 ⭐️
Hi Diann, I’m so glad you liked the Strawberry Bread! That glaze really is divine!
My batter was extremely thick and the bread is so dry I can’t eat it. Where did I go wrong. I noticed in comments that others had this problem while others had a moist bread. Seems like everyone’s batter should at least have been the same?
Hi Susie, this batter is thick; however, the bread is very moist and soft when baked. It sounds like your bread may have been a bit over-baked which caused it to dry out.
Made this recipe like it was written. It turned out perfect. Girlfriend is diabetic so she doesn’t need the glaze but I’m not. Wink wink nudge nudge. I’m gonna keep this recipe and make it on special occasions. Thanks for the recipe.
I’m so glad you liked the recipe! We love this strawberry bread. And the glaze is soooooo good!
I made this this afternoon! I made 4 small loaves and they turned out perfect. The glaze was like but a little milk…perfection
You mention lemon juice in the write up but then not in the directions or ingredient list. Do you use in the glaze? If so, how much?
I don’t put lemon juice in the glaze. As long as my strawberries are juicy, I don’t put any liquid in the glaze other than what is in the strawberries. In the write up, I was trying to say that you could use a little lemon juice if you wanted a tangy flavor in the glaze. But I like more of a sweet strawberry glaze.
I made 5 mini loaves. (bake time: 40minutes). Very tasty! Giving as small thinking of you gifts.
I’ve made lots of bread recipes and had a bunch of strawberries about to go bad so I wanted to give this a try. I always make changes so my apologies to the creator the recipe is perfect as is but this what I do differently. I cut the baking powder in half because it makes it less dense in my opinion. I add an extra egg. I added 3/4 cup of chocolate chips. Now this batter went to the top of one loaf pan which is perfect for most but I like to get two smaller loaves because I feel they are perfect portions for this sweet treat. So I divided my batter in two loaf pans. I set my timer for 30 minutes and ended up adding ten more so 40 minutes. It looked amazing! I didn’t have milk for my glaze and it was way to thick even adding a total of 4 tbsp’s so instead of water I reached for my coffee creamer LOL who knew right? After my loaves cooled ten minutes I poked a few holes around it with a toothpick and poured on that glaze and Omgoodness y’all this is freaking amazing. Sorry I made some changes as I’m sure it’s perfect without them. Thank you for sharing.
Hi ,
Can you air fry this ? And if so what temperature? And for how long? Can’t wait to make it looks yummy 🙂
Sheila
I’ve never tried to air fry this bread but you could try it! I’d do 325 degrees F for 50-60 minutes. Let me know if it works!
Yes, milk or sour cream would work.
This recipe is great! I recommend poking the top of the bread with a toothpick before pouring the glaze, if you want the bread to absorb the glaze more.
There is too much flour for this recipe and so it took about 65 minutes to set and thus the sides burned some. I’d recommend using less flour for the strawberries. For the glaze, the butter and strawberries is not enough liquid for the amount of powdered sugar. Had to add a bit of milk. I suggest this recipe be edited by the creator. Overall tastes okay
I didn’t use any butter because we were out. I also used coconut sugar and coconut milk in place of the sugar and milk and OMG it’s so so so good!
Oh man I used whole
Wheat flour instead of all purpose same measurements and it turned out amazing!! So delicious will definitely make again
What are the recommendations for storage and how long??
Store tightly covered in the refrigerator. It’ll save for 4-5 days. But it will probably be eaten up before that!
I’m in heaven