About
Miriam, where have you been all of our lives?! She just brought a little compass of sweetness back to our desert-like dessert-land. Miriam's Strawberry Bread is the pick-of-the-patch when it comes to all-things dessert bread, and it will certainly satisfy your sweet tooth, too. Packed and topped with sweet, ripe strawberries, this moist, tender, buttery bread is a tall drink of freshness for an after-dinner snack or, better yet, a great way to get headed in the right direction for breakfast or brunch. Don't aimlessly wonder around dessert-land any longer, Miriam's Strawberry Bread is the juicy strawberry oasis you've been seeking.
Ingredients
- For the strawberry bread:
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 1/2 cups ripe strawberries, washed and diced, divided
- For the lemon glaze:
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease the bottom and sides of an 8-inch or a 9-inch loaf pan.
Step 3 -In a medium bowl, add 2 cups of the flour, the granulated sugar, the baking powder, and the kosher salt and mix to combine.
Step 4 -In a separate bowl, add the eggs, the milk, the vegetable oil, 1 tablespoon of the lemon juice, and the vanilla extract and whisk to combine.
Step 5 -With a spatula, gradually add the flour mixture to the egg mixture and stir until just combined and no streaks of flour remain, being careful not to overmix.
Step 6 -Add the remaining flour to the diced strawberries and toss to combine.
Step 7 -Reserve 1/4 cup of the strawberry mixture for topping the bread.
Step 8 -Add the remaining strawberry mixture to the batter and fold until combined.
Step 9 -Transfer the batter to the prepared baking pan and top it with the reserved strawberry mixture.
Step 10 -Transfer the bread to the oven and bake until the top springs back when touched, and a toothpick inserted into the center has only a few crumbs, about 70-75 minutes.
Step 11 -Transfer the bread from the oven to a wire rack and let it cool, about 30 minutes.
Step 12 -After the bread has cooled, with a dull knife, run the knife around the edges to the bottom of the baking pan and invert the bread back onto the wire rack.
Step 13 -Allow the bread to fully cool to room temperature, about 30 minutes-1 hour.
Step 14 -Once the bread has cooled, in a small bowl, add the confectioners' sugar and the remaining lemon juice and whisk until smooth.
Step 15 -With a fork, drizzle the lemon glaze over the top of the cooled bread.
Step 16 -With a sharp knife, cut the glazed bread into serving-size pieces.
Step 17 -Plate and serve.
