Strawberry Bread Recipe

Strawberry Bread loaf with Strawberry Icing, dripping down the side.

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A soft, moist strawberry quick bread made with strawberry gelatin for bold flavor and a beautiful color, finished with a simple strawberry icing for the perfect sweet touch.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 433kcal

Author: Jessica Burgess

Ingredients

1 ¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup oil neutral flavor like vegetable or avocado oil
¾ cup sugar
2 eggs room temperature
¾ cup Greek yogurt
¼ cup buttermilk or milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
3 ounces box strawberry Jello powder, divided

Optional Glaze

1 cup powdered sugar
1 tablespoon reserved strawberry Jello powder
1-2 tablespoons milk

Instructions

Preheat oven to 350 degrees F. Grease and line a loaf pan with parchment paper, set aside.
Set aside 1 tablespoon of the strawberry Jello powder for the glaze.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, whisk together oil, sugar, and eggs until smooth and slightly thickened.
Whisk in Greek yogurt, buttermilk, vanilla extract, and almond extract until smooth.
Stir in the remaining strawberry Jello powder until fully incorporated and evenly colored.
Gently fold dry ingredients into the wet mixture in batches until just combined. Do not overmix.
After filling the pan with batter, bake it for 55 to 60 minutes, or until a toothpick comes out clean.
Before glazing, let the pan sit for ten to fifteen minutes before moving it to a wire rack to cool for a further fifteen to twenty minutes.
Whisk together powdered sugar and reserved Jello powder. Add milk slowly until the desired consistency is reached.
Pipe or drizzle glaze over cooled bread. Slice and serve.

Video

Notes

Don’t skip the almond extract. It doesn’t make the bread taste like almond but it really brings out the strawberry flavor.
Use full-fat Greek yogurt for the best texture. It keeps the bread soft and rich instead of dry.
Mix the batter just until everything is combined. Overmixing can make the bread dense and tough.
The pink color can make it tricky to tell when it’s done. Always check the center with a toothpick before removing from the oven.
If the top starts browning too quickly, loosely cover it with foil during the last part of baking.
Let the bread cool before adding the glaze so it doesn’t melt and run off.
For a thicker glaze, use less milk. For a thinner drizzle, add a little more milk until it reaches the consistency you like.
Fluff the powdered sugar before measuring to help prevent lumps in the glaze.
If you want to add fresh strawberries, fold in about ½ cup of finely chopped berries after the batter is mixed. Pat them dry first.
If freezing, wait to add the glaze until after thawing for the best texture and appearance.

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