Strawberry Buttermilk Bread
Strawberry Buttermilk Bread is fluffy, and so easy to whip up you'll make this strawberry loaf cake on repeat all season long!
Servings: 10 servings
Equipment
- standard 9x5 loaf pan
Ingredients
- 2 cups diced fresh strawberries
- 1 large egg
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 tsp vanilla extract
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 cups all purpose flour
glaze
- 1 1/2 cups powdered sugar, sifted
- 3 Tbsp milk Note: you may need a little more or a little less.
Instructions
- Preheat oven to 350F. Spray and line a standard 9x5 loaf pan with a sling of parchment paper for easy removal and glazing. Dicce your berries and set aside.
- In a large bowl whisk together the egg, buttermilk, oil, sugar, and vanilla until well combined and smooth.
- Whisk in the baking powder and salt, then fold in the flour. Combine well but don't over mix.
- Fold in the strawberries.
- Turn the batter into your prepared pan. Smooth out evenly, if necessary.
- Bake for about 55-60 minutes, or until firm when lightly touched on top, and a toothpick inserted near the center comes out without wet batter on it (wet crumbs are fine.)
- Let cool for 15 minutes in the pan, then use the parchment paper to remove the cake to a cooling rack to cool completely. Note: if you aren't using parchment paper, let the cake cool in the pan.
- Stir the sugar together with enough milk to make a thick glaze. Spread over the completely cooled loaf. Let the glaze harden before slicing.
Nutrition
Calories: 292 kcal · Carbohydrates: 41 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 19 mg · Sodium: 152 mg · Potassium: 238 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 74 IU · Vitamin C: 17 mg · Calcium: 96 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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