Description

This Iced Strawberry Bread is a delightful and moist quick bread bursting with fresh strawberry flavor and topped with a tangy lemon icing. Perfect for breakfast, brunch, or a sweet snack, it combines the softness of sour cream with the natural sweetness of strawberries to create a delicious and visually appealing treat.

Ingredients

Scale

Bread Ingredients

1 stick butter, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
10 strawberries (whole carton)
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon salt
Olive oil spray for baking pan

Icing Ingredients

3 tablespoons lemon juice
1/2 cup powdered sugar

Instructions

Aerate Dry Ingredients: In a stand mixer bowl, add the flour, sugar, baking soda, baking powder, and salt. Attach the paddle attachment and run the mixer on low speed to aerate the dry ingredients evenly.
Combine Wet Ingredients and Strawberries: Add the eggs one at a time while mixing to incorporate fully. Then, add the butter and sour cream. Mix until the dough resembles a smooth batter. Slice five strawberries and fold them gently into the batter, reserving a few strawberries to place on top of the bread and two for the icing.
Prepare for Baking: Preheat the oven to 350°F (175°C). Grease a baking loaf pan thoroughly with olive oil spray to prevent sticking. Pour the batter into the prepared pan and arrange the reserved sliced strawberries on top for decoration.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 1 hour and 10 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the bread is ready. Remove from the oven and let it cool in the pan for 5 minutes before transferring to a cooling rack.
Prepare the Icing: In the bowl of the stand mixer, combine the powdered sugar, lemon juice, and the two remaining sliced strawberries. Mix until you achieve a thick, smooth icing. If the icing is too runny, add more powdered sugar; if too thick, add a little more lemon juice to adjust the consistency.
Ice and Serve: Once the bread has cooled completely, pour the lemon-strawberry icing evenly over the top. Serve this delicious strawberry bread with coffee or hot chocolate for a delightful treat.

Notes

Be sure not to overmix the batter to keep the bread light and tender.
Fresh strawberries are essential for the best flavor and texture.
You can substitute sour cream with Greek yogurt for a slightly different tang and texture.
Allow the bread to cool fully before icing to prevent the icing from melting off.
This bread can be stored at room temperature in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Strawberry bread, iced quick bread, lemon icing, breakfast bread, moist strawberry bread