Glazed Strawberry Bread
A tender strawberry loaf with juicy fruit throughout and a naturally pink fresh-strawberry glaze. One loaf makes 12 snack-sized slices. Batch yield: 1 glazed loaf, cut into 12 slices; approximately 1.04 kg finished weight. One serving: 1 slice, approximately 87 g. Allow approximately 3 hours 55 minutes overall. Prep minutes mean all non-oven elapsed time: about 20 minutes preparing and mixing, 120 minutes cooling the loaf, 10 minutes making the glaze and finishing, and 20 minutes letting the glaze set. Active preparation totals about 30 minutes; cooling_minutes includes the 20-minute glaze-setting period. Preheating overlaps the initial preparation and is not counted again. There is one oven batch, estimated at 65 minutes; actual baking may take 60–70 minutes. Refrigerating the reserved berries is temporary storage, not a mandatory chilling stage. A warm loaf may need additional cooling. Appliances: Conventional or fan oven; Refrigerator; Freezer, if freezing for storage. Equipment: 23 × 13 × 7 cm loaf tin; Baking parchment; Digital kitchen scales; Measuring jug and spoons; Two large mixing bowls; Small bowl; Whisk; Silicone spatula; Fork; Fine sieve; Wire cooling rack; Skewer; Serrated knife; Foil, if needed to shield the loaf. Allergens: Contains wheat flour, egg and dairy buttermilk. Check packaged ingredient labels for additional allergens and cross-contact warnings. Storage: Once the glaze has set, keep airtight at a cool room temperature, no warmer than 20°C/68°F, for up to 1 day. For longer keeping, refrigerate promptly and use within 4 days of baking; the fresh-fruit glaze will remain soft. Freeze individual slices, well wrapped in a freezer-safe container, for up to 2 months. Thaw covered in the refrigerator overnight. Avoid stacking slices directly against the glaze.
170 min
Prep
65 min
Cook
12
Serves
260
Calories
Macros · per serving
3g protein
46g carbs
7g fat
Ingredients
For 12 servings
- 258 g Plain all-purpose flour
- 6 g Baking powder
- 1 g Baking soda
- 3 g Fine salt
- 1 egg Large egg, approximately 50 g without shell
- 150 g Granulated sugar
- 50 g Light brown sugar
- 180 ml Cultured low-fat buttermilk
- 80 ml Rapeseed or canola oil
- 10 ml Vanilla extract
- 260 g Fresh strawberries, hulled
- 120 g Icing sugar
Instructions
- 1
Preheat the oven to 180°C/355°F conventional or 160°C/320°F fan, with a rack in the middle. Line the base and sides of a 23 × 13 × 7 cm (9 × 5 × 2¾ inch) loaf tin with baking parchment, leaving enough overhang to lift out the loaf. No greasing, butter softening or melting is needed.
- 2
Pat the hulled strawberries dry. Reserve 30 g in a covered bowl in the refrigerator for the glaze. Cut the remaining 230 g into approximately 8 mm pieces.
- 3
Whisk 250 g of the flour with the baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk the egg, granulated sugar and brown sugar until smooth. Whisk in the buttermilk, oil and vanilla.
- 4
Pour the wet mixture into the dry ingredients. Fold with a spatula just until no dry pockets remain; the batter should be thick and slightly lumpy. Toss the chopped strawberries with the remaining 8 g flour, then gently fold them into the batter.
- 5
Scrape all the batter, approximately 1.02 kg, into the prepared tin and level the surface. Bake for approximately 65 minutes, checking from 60 minutes; it may need up to 70 minutes. If the top is becoming dark after 40–45 minutes, loosely cover it with foil. The loaf is ready when the top springs back gently and a skewer inserted into the centre comes out without wet batter; moist crumbs or a little strawberry juice are fine.
- 6
Leave the loaf in its tin on a wire rack for 15 minutes. Lift it out using the parchment, remove the paper and cool directly on the rack for approximately 105 minutes more, until completely cool through the centre. Allow extra cooling time if it is still warm; glazing a warm loaf makes the topping run off.
- 7
For the glaze, mash the reserved 30 g strawberries very thoroughly with a fork, retaining all their juice. Sift in the icing sugar and stir until smooth apart from tiny fruit flecks. It should fall slowly from a spoon in a thick ribbon. If necessary, let it stand for 5 minutes and stir again so the sugar dissolves into the strawberry juice; do not add unlisted liquid.
- 8
Spread all the pink glaze over the cold loaf, allowing a little to run down the sides. Leave for approximately 20 minutes, until the surface is lightly set but still soft. Weigh the cooled, glazed loaf to confirm the finished yield: expect about 1.04 kg, depending on moisture loss. Cut into 12 equal slices, approximately 87 g each. Estimated nutrition is for one-twelfth of the loaf.
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