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Farmhouse Strawberry Bread

Servings: 8
Author: Kim Lange

Ingredients

Farmhouse Strawberry Bread

  • 2 cups all purpose flour or 1 cup all purpose and 1 cup whole wheat flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup granulated sugar
  • ½ cup canola oil, melted unsalted butter or melted coconut oil — melted and cooled to room temperature
  • ½ cup almond milk or 3/4 cup plain non-fat Greek yogurt or buttermilk
  • 1 large egg — at room temperature
  • 1 teaspoon vanilla extract or almond extract
  • 2 cups small diced strawberries If you use large quartered strawberries, toss them in a tablespoon of flour before adding to batter-also can roast, see in notes how to in notes and also an option to roast strawberries

Vanilla Glaze (Strawberry Glaze optional)

  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon almond milk or milk of choice
  • Optional: add ⅓ cup finely chopped strawberries to glaze for extra strawberry pizazz!! (also option for roasted strawberry juice in notes)

Instructions

  • Preheat the oven to 350 degrees. Lightly grease a 9x5-inch loaf pan with cooking spray. Line with parchment paper, then lightly grease again with parchment overhand on sides for easy removal after baked. Set aside.

Farmhouse Strawberry Bread

  • In a medium bowl, combine the flour, salt, and baking powder together, set aside.
  • In a separate bowl whisk together the sugar and oil.
  • Whisk in the almond milk / Greek yogurt and eggs but do not over mix. The batter will be very thick. Fold in the diced strawberries.
  • Add mixture into the prepared baking pan and smooth the top.
  • Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
  • At the 30 minute mark, lightly tent the bread with foil to prevent it from browning too quickly, then continue baking as directed. Remove the pan from the oven, uncover, then set the pan on a wire rack. Let bread cool in the pan completely before slicing to set up.

Vanilla Glaze

    Whisk all of the ingredients together (powdered sugar, vanilla, and milk) together in a small bowl until smooth. Add more sugar/milk if you desire a thicker or thinner glaze.

    • Optional: Add 1/3 cup or so of chopped strawberries to glaze for more strawberry pizzazz!  (also option for roasted strawberry juice in notes)
    • Remove the bread from the pan and drizzle over the top before serving.

    Notes

    Recipe Notes
    Store leftover strawberry bread tightly wrapped at room temperature for up to 3 days.
    Freeze for up to 3 months. Let thaw overnight in the refrigerator, then allow to come to room temperature before serving.
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    For a  stronger strawberry taste, you can rough chop your strawberries or even add more, this recipe uses 2 cups, but you could bump it up to 2 1/2 cups.
    I went small chop because I think it looks like a better presentation with the smaller chunks of strawberry in the bread and sometimes a lot of fruit or large pieces of fruit can make your bread fall apart. 
    If you do the rough chop, just toss the strawberries in a tablespoon of flour to get a light coating of flour before adding them to the batter.  This is especially helpful when you have a batter that is thin, while thicker batters are a little better at keeping the fruit suspended.
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    For even more of an extra strawberry vibe, did you know you could even roast your strawberries before adding them into the batter? 
    • Preheat oven to 375 degrees.
    • Quarter and lay the strawberries in a single layer out on a deep baking pan to catch the juices that are released.
    • Sprinkle evenly with a little brown sugar.
    • Roast for 30-35 minutes.
    Use the leftover strawberry juice to the vanilla glaze and oh em gee!  (Vanilla Glaze recipe above) .