Wednesday, April 20, 2016

Glazed Strawberry Bread

The strawberries at our grocery store have been beautiful lately, so I wanted to find a way to use them. I stumbled upon this recipe after a quick Google search and knew I wanted to try it. I'm so glad I did! It was sweet and a little tart, and I could eat the glaze with a spoon (and maybe I did). I added strawberries on top of mine for presentation. I've eaten it for breakfast the past two mornings, and it's also great as dessert. This would be perfect to take to a new neighbor or to someone who's just had a baby or been in the hospital. Anyway...hope you enjoy it as much as we did!
 
Glazed Strawberry Bread
{Sally's Baking Addiction}
 
 
Bread
 
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, at room temperature
3/4 cup granulated sugar
 1/4 cup packed light or dark brown sugar
1 cup buttermilk (no substitutions)
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 and 1/2 cups fresh strawberries, rinsed, dried, chopped, and tossed in 1 Tablespoon of flour
 
Glaze
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 Tablespoons heavy cream or milk
 
Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray. In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Set aside. In a medium bowl, whisk the egg, granulated sugar, and brown sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread. Fold in the strawberries.
 
Bake the bread for 50 minutes to 1 hour. Cover the bread loosely with aluminum foil after 30 minutes to prevent the top from getting too brown. Poke the center of the bread with a toothpick at 50 minutes. If it comes out clean, the bread is done. If it comes out wet, bake longer. Oven times will vary. Allow bread to cool completely in the pan on a wire rack before glazing and slicing.
 
Make the glaze: Whisk the confectioners' sugar, vanilla, and cream together until combined and creamy. Drizzle over bread immediately before serving. Bread stays fresh covered tightly at room temperature for up to 1 week.
 
**I ended up adding a good splash of milk to my glaze to make it a little thinner. It was super thick with just the ingredients above and was hard to spread. Additional milk thinned it out to my liking.**
 
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Hope everyone has a great day. I'm taking the girls to school then am headed to the hospital to visit Dad. We're hoping to have some more definitive answers today as to why his cough is persisting. As always, we'd appreciate any thoughts and prayers. Thanks, friends.