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.
