Description
A soft, tender berry loaf bread bursting with fresh berries and topped with a sticky, sweet strawberry glaze. Perfect for breakfast, snack, or dessert with a cozy, homemade feel.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, melted and cooled
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (225g) mixed fresh berries (blueberries, raspberries, blackberries), fresh and dry or frozen (do not thaw)
- ⅓ cup (110g) strawberry preserves
- ½ cup (60g) powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. Optionally, line with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
- In a large bowl, whisk together the melted and cooled butter, buttermilk, eggs, and vanilla extract until smooth and combined.
- Pour the dry ingredients into the wet ingredients and gently stir with a spatula until just combined. Do not overmix; lumps are fine.
- Carefully fold in the fresh berries using a spatula, being gentle to avoid bursting the berries.
- Pour the batter into the prepared loaf pan and smooth the top slightly.
- Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs. If browning too quickly, tent with foil for the last 15 minutes.
- While the bread bakes, mix the strawberry preserves, powdered sugar, and lemon juice in a small bowl until smooth and pourable. Adjust lemon juice or sugar to taste.
- Once the bread is out of the oven and still warm, spoon or brush the strawberry glaze evenly over the top.
- Let the loaf cool in the pan on a wire rack for 15-20 minutes before slicing. Serve warm or at room temperature.
Notes
[‘Do not overmix the batter to keep the bread soft and tender.’, ‘Use room temperature eggs and buttermilk for best results.’, ‘Keep berries dry to avoid soggy batter.’, ‘Use an oven thermometer to monitor oven temperature and tent with foil if browning too fast.’, ‘Glaze the bread while it is still warm for best absorption and shine.’, ‘Allow the bread to cool before slicing to prevent crumbling.’, ‘Mix glaze ingredients gently to preserve strawberry bits and color.’, ‘Frozen berries can be used but do not thaw before folding into batter.’]
- Prep Time: 17 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 210
- Fat: 6
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
Keywords: berry loaf bread, glazed strawberry bread, sweet bread, berry bread recipe, easy berry loaf, fresh berries, strawberry glaze, homemade bread