Sweet, moist strawberry bread topped with a heavenly sweet cream glaze is perfect for an easy sweet breakfast, snack, or dessert. Delicious!
Ingredients
For the batter
1/3cupunsalted buttersoftened
1cupsugar
2largeeggsbeaten
1cupheavy cream
2teaspoonsvanilla
1 3/4cupall-purpose flour
1/2teaspoonsalt
2teaspoonsbaking powder
1cupstrawberriesdiced, about 7 ounces or 7-8 large strawberries
For the glaze
2/3cuppowdered sugar
1teaspoonvanilla
4tablespoonsheavy cream
Instructions
For the batter
Preheat the oven to 350 degrees. Line a 9×5 loaf pan with parchment paper or grease it generously with oil.
Cream together softened butter and sugar with an electric mixer until light and fluffy. Scrape down the bowl with a spatula, then add eggs, heavy cream, and vanilla and mix well.
In a large bowl mix together flour, salt, and baking powder.
Add half the dry ingredients to the wet ingredients at a time and mix until fullly combined. The batter will be thick.
With a silicone spatula, fold in the strawberries into the batter. Pour batter and spread into a prepared loaf pan.
Bake at 350 degrees for 55-65 minutes or until a toothpick comes out of center clean. Let bread sit in the pan for 10-15 minutes before removing.
Let cool in the pan for a least 15 minutes or until the pan is cool to the touch. Remove the loaf and place on a wire cooling rack or a clean kitchen towel. You may need to use a knife run along the sides to help loosen the bread from the pan. Allow the bread to completly cool.
For the glaze
Once the bread has cooled, you can make the glaze. In a small bowl with a whisk or fork, add powdered sugar, vanilla, and heavy cream. Whisk together until a smooth glaze forms. Whisk together until a smooth glaze forms.
Drizzle glaze over cooled bread. Let the glaze set for a few minutes, then enjoy!
Notes
Do not put glaze on the bread while it is warm! The glaze will melt right off the loaf if it is too warm. The load should be cool to the touc.
Pop the bread into the fridge or freezer to cool it more quickly. This will help to cool the loaf faster so the glaze can set quicker for serving.