Strawberry Bread Moist Fluffy (Print Version)
# Ingredients:
01 -
¾ cup sugar
02 -
½ cup milk
03 -
½ cup oil
04 -
2 eggs
05 -
1 teaspoon vanilla extract
06 -
1 ½ cups all-purpose flour
07 -
1 ½ teaspoons baking powder
08 -
¼ teaspoon salt
09 -
1 ½ cups diced strawberries
10 -
2 tablespoons all-purpose flour
# Instructions:
01 -
Preheat oven to 350°F (175°C). Prepare a 9x5-inch loaf pan with non-stick spray or oil.
02 -
Combine the sugar, milk, oil, eggs, and vanilla extract in a medium bowl. Whisk until fully combined.
03 -
In a separate bowl, whisk together 1 ½ cups of flour, baking powder, and salt.
04 -
Add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing the batter.
05 -
Coat the diced strawberries with 2 tablespoons of flour. Gently fold them into the batter.
06 -
Pour the batter into the prepared loaf pan and smooth the top.
07 -
Bake in the preheated oven for 55–60 minutes or until golden brown and a toothpick inserted into the center of the bread comes out clean.
08 -
Remove the loaf from the oven and place the pan on a cooling rack for 5 minutes. Run a knife around the edges of the bread to loosen and carefully turn it out onto the rack to cool completely.
# Notes:
01 -
Double the recipe to make two loaves by proportionally increasing ingredients and baking simultaneously.
02 -
Coating strawberries in flour prevents them from sinking to the bottom during baking.
03 -
For variety, substitute strawberries with blueberries for blueberry bread.
04 -
Add a glaze by mixing powdered sugar, vanilla, and milk to your desired consistency.
05 -
Create strawberry muffins by filling muffin tins three-quarters full and baking for 20–25 minutes.
06 -
Fold in nuts like walnuts or pecans for added flavor and texture.
07 -
Add chocolate chips for a strawberry chocolate bread variation.