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Strawberry Nut Bread Recipe

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4 from 7 reviews

This delightful Strawberry Nut Bread recipe features tender, moist bread layered with a luscious strawberry compote and crunchy nuts, topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or a sweet snack, it combines fresh strawberries and toasted nuts for a balanced flavor and texture profile.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

For the Bread Batter

  • 2 cups all-purpose flour
  • 3/4 cup + 1/8 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 cup milk, room temperature
  • 1/3 cup neutral oil (canola or vegetable)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2/3 cup chopped nuts (pecans or walnuts)

For the Strawberry Compote

  • 2 cups chopped fresh strawberries
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon water
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon water (for slurry)

For the Glaze

  • 1/2 cup confectioners’ sugar
  • 2 scant teaspoons milk
  • 1/8 scant teaspoon vanilla extract

Instructions

  1. Make the strawberry compote: Wash, pat dry, and chop the strawberries into 3/4-inch pieces. Place them in a pan with sugar and water. Cook over medium heat for about 4-5 minutes, stirring frequently, until the strawberries are tender.
  2. Thicken the compote: Remove the pan from the heat. Mash the strawberries roughly with a potato masher. Mix the cornstarch and water to form a slurry and set aside. Return the pan to the heat and bring the strawberries back to a boil. Add three-quarters of the slurry and stir until the mixture thickens to the consistency of thick pancake batter. Add more slurry as needed. Remove from heat and let cool.
  3. Prepare the pan and dry ingredients: Preheat the oven to 350°F. Grease and lightly flour a 9″ x 5″ loaf pan. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Mix the wet ingredients: In a large bowl, lightly beat the egg. Add sugar and whisk for one minute until light and fluffy. Add milk, oil, and vanilla extract, whisk briskly for another minute.
  5. Combine batter: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Fold in the chopped nuts gently to avoid overmixing.
  6. Layer batter and compote: Spread one-third of the batter in the loaf pan. Spoon one-third of the strawberry compote over the batter in random dollops. Repeat layering two more times, finishing with the strawberry compote.
  7. Bake: Bake for 50-60 minutes, or until a toothpick inserted comes out with a few dry crumbs attached. Remove from the oven and let cool completely on a wire rack.
  8. Unmold and cool: After 30 minutes cooling, run a butter knife around the pan edges to unmold the bread. Let it cool fully on a cooling rack.
  9. Prepare the glaze: In a small bowl, whisk confectioners’ sugar, milk, and vanilla extract until smooth and spreadable. Drizzle the glaze over the cooled bread.

Notes

  • Ensure all wet ingredients are at room temperature for better mixing and texture.
  • Gently fold nuts to avoid overmixing which can make the bread dense.
  • Adjust sugar in the compote according to the sweetness of your strawberries.
  • Let the bread cool completely before glazing to prevent the glaze from melting.
  • You can substitute nuts with seeds for a nut-free version, but adjust texture expectations.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/strawberry-nut-bread-recipe/