This Strawberry Crumb Bread is moist and sweet. Not to forget the golden brown crumb topping and the pink strawberry glaze! It’s a perfect bread the season!
It’s almost summer, but I realize that I haven’t work on any strawberry recipe this season. There is a reason. Last year, I told my sister that we would go strawberry picking together this year. Unfortunately, we couldn’t find the time and the picking period of the farm I like is pretty much over. I was hoping to use the freshly picked strawberries for new recipes. Oh well, there is always next year.
So earlier this week, I couldn’t resist and picked up a huge box of strawberries from grocery store. One recipe came to my mind. Bread! I want to recreate something similar to what I had in Los Rios Rancho in Oak Glen, California. That farm has a really amazing apple bread. Heavenly! I regret not buying more each time!
This strawberry bread recipe is from Sally’s Baking Addiction. A very moist bread with fresh strawberries through out and drizzle with a glaze. For texture, I added a crumb topping. Bryan and I are huge fan of crumbly crust on muffins. I also changed up the glaze to a strawberry glaze. Who doesn’t love more strawberry flavor and a pink glaze?
This bread is fairly easy to whip together. No mixer is needed. Just need a couple of big bowls and combine the ingredients together. There are 2 things to pay attention to. First, lightly pat dry the strawberries with paper towels after cutting them. Too much moist is never a good thing. Second, do not overmix batter. Tough bread is sad! Other than that, it’s very simple. This bread makes a great quick breakfast!
Strawberry Crumb Bread
Yield 1 loaf
- 2½ tablespoons packed light brown sugar
- ½ tablespoon sugar
- Dash of ground cinnamon
- 2 tablespoons unsalted butter (melted & cooled slightly)
- 1/3 cup (43 grams) all-purpose flour
- 1½ cups fresh strawberries (rinsed, dried and cut into ½-inch cubes)
- 2 cups (250 grams) all-purpose flour, plus extra for strawberries
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 large egg (room temperature)
- ¾ cup (150 grams) sugar
- ¼ cup (50 grams) packed dark brown sugar
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 6 fresh strawberries (rinsed and cut into ½-inch cubes)
- ½ cup powdered sugar
- 1 tablespoon milk
- For the crumbs, in a small bowl, combine both sugars and cinnamon. Add melted butter and mix well. Stir in flour with spatula. The mixture will be thick. Set aside.
- Preheat oven to 350˚F (177˚C). Spray a 9 x 5-inch loaf pan with nonstick spray.
- For the bread, dry the strawberry cubes with paper towels. Transfer to a medium bowl. Toss with 1 tablespoon flour. Set aside.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a medium bowl, whisk together egg and both sugars until no lump. Add buttermilk, oil and vanilla. Whisk to combine. Slowly pour the buttermilk mixture into the flour and gently whisk until no lump. Do not overmix. Fold in the strawberries. Transfer the batter to the prepared pan. Sprinkle the crumb on top of the batter.
- Bake in the oven 50 – 60 minutes. After 30 minutes of baking, cover loosely with a piece of aluminum foil to prevent the top getting too dark. At 50 minutes, remove foil and check the bread doness with a toothpick. If it comes out clean, remove from oven. If not, bake for longer until toothpick comes out clean. Transfer the pan to a cooling rack and cool completely.
- When the bread is cooled, work on the glaze. In a small saucepan over medium heat, add the strawberry cubes. Cook until the strawberries are soften. Strain the mixture through a sieve into a small bowl. Discard the seeds and flesh.
- In another small bowl, add the powdered sugar. Whisk in 1½ tablespoons strawberry sauce and 1 tablespoon milk. Whisk until smooth. Add a little more milk if the glaze is too thick or more powdered sugar if the glaze is too thin. When ready, drizzle it over the bread. Let the glaze set for at least 30 minutes.
- Run a knife around the pan. Turn the pan over and the bread should come out easy. Slice and serve.
- Use a dark metal loaf pan for a better browned bread.
- For storage, the bread can be covered and kept for 2 days at room temperature. I like to slice, wrap in plastic wrap and kept in freezer. When ready to serve, I toast it on a pan or reheat in microwave.
(Adapted from Sally's Baking Addiction)
Courses Bread, Breakfast