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Strawberry Crumb Bread #strawberry #bread #breakfast #freezer-friendly | The Missing Lokness

Strawberry Crumb Bread

Course Bread, Breakfast
Cuisine American
Keyword baking, breakfast, brunch, freezer-friendly, quick bread, strawberry
Servings 1 loaf
Author Lokness



  • tablespoons packed light brown sugar
  • ½ tablespoon sugar
  • Dash of ground cinnamon
  • 2 tablespoons unsalted butter (melted & cooled slightly)
  • 1/3 cup all-purpose flour (43 grams)


  • cups fresh strawberries (rinsed, dried and cut into ½-inch cubes)
  • 2 cups all-purpose flour, plus extra for strawberries (250 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 large egg (at room temperature)
  • ¾ cup sugar (150 grams)
  • ¼ cup packed dark brown sugar (50 grams)
  • 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. 


  1. Use a dark metal loaf pan for a better browned bread.
  2. 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)