For the loaf:
- 2 cups AP flour, plus extra for dusting
- 2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups strawberries, finely diced
For the optional glaze:
- 1/4 cup strawberries, finely diced and mashed with a fork
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract, optional
- 1 tbsp milk, optional
Heat Your Oven
Set to 350F.
Mix the Batter
In one bowl, whisk flour, baking powder, and salt.
In another bowl, whisk sugar, oil, milk, egg, and vanilla until the sugar dissolves.
Pour dry into wet. Stir with a wooden spoon just until combined – stop when you don’t see dry flour. Overmixing makes dense bread.
Prep the Strawberries
Toss diced strawberries with 1-2 tablespoons flour. This coating keeps them from sinking to the bottom.
Fold the floured berries gently into the batter. Pour into a greased 9×5 loaf pan.
Bake It
Bake for ~50-60 minutes. Start checking at 50 – ovens vary.
If the top browns too fast, tent with foil.
Test with a toothpick in the center – should come out clean or with just a few moist crumbs.
Cool Completely
Let rest in the pan for ~10 minutes, then turn out onto a wire rack.
Cool completely, about 1 hour. Don’t rush – it’s still cooking and setting up as it cools.
Make the Glaze (If Using)
Mix mashed strawberries, powdered sugar, and vanilla. You want thick but pourable.
If too thick, add milk 1 tablespoon at a time until it flows.
Drizzle over cooled bread and spread with a spoon. Let set for ~30 minutes before slicing.
Slice and Serve
Cut thick slices. This keeps for 3-4 days wrapped tight, or freeze slices for up to 3 months.
The strawberries make it really moist, almost cake-like. Perfect with morning coffee.
Strawberry Loaf
Ingredients
For the loaf:
- 2 cups AP flour plus extra for dusting
- 2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups strawberries finely diced
For the optional glaze:
- 1/4 cup strawberries finely diced and mashed with a fork
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract optional
- 1 tbsp milk optional
Instructions
- Preheat oven to 350F.
- Whisk flour, baking powder, and salt in a bowl.
- Mix sugar, oil, milk, egg, and vanilla in separate bowl until sugar dissolves.
- Pour dry into wet ingredients, stir just until combined.
- Toss diced strawberries with 2 tbsp flour, fold into batter.
- Pour into greased 9×5 loaf pan.
- Bake 50-60 minutes until toothpick comes out clean. Tent with foil if browning too fast.
- Cool in pan 10 minutes, then remove to wire rack for 1 hour.
- Mix mashed strawberries, powdered sugar, and vanilla for glaze.
- Drizzle glaze over cooled bread, let set 30 minutes.
- Slice and serve. Store wrapped 3-4 days or freeze up to 3 months.
