This bread tastes like Summer in a loaf pan.  It is a super moist, flavorful bread recipe bursting with strawberry and vanilla flavors.  You will make one loaf and be wishing that you made two:)

Ingredients

Bread:

• 2 cups (250g) 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 (150g) granulated sugar
• 1/4 cup (50g) light or dark brown sugar
• 1 cup (240ml) buttermilk
• 1/3 cup (80ml) vegetable oil (or canola; or melted coconut 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 (120g) confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 2 Tablespoons (30ml) heavy cream or milk

Directions

Preheat oven to 350F degrees. Spray a 9×5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.

Make the bread: 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. I 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 between ovens. My bread took 58 minutes exactly. 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 6 days. Bread’s flavor and moisture are intensified on day 2. Bread freezes well, up to 2 months.

* Usually I don’t have room temperature eggs on hand so I put my eggs in a bowl with warm water for about 5 mins.

Recipe from Sally’s Baking Addicition