Usually it's those extra ripe bananas on your counter that get this special treatment, but not when it’s strawberry season! Fluffy and not overly sweet, Strawberry Bread makes a great handheld breakfast on-the-go, lunch treat, or snack. Whether you’ve been out in the fields picking your own or scored a sweet batch of strawberries from the market, you’ll definitely be savoring this berrylicious bread all season long. 

Makes 10 individual loaves

 Ingredients for the bread

¾ cup sugar

½ cup buttermilk

½ cup canola oil

1 egg

1  tsp vanilla extract

2 cups plus 2 Tbsp all purpose flour

2 tsp baking powder

½ tsp salt

1 ½ cups diced fresh strawberries (wash and dry them thoroughly)

 Ingredients for the glaze

1 cup powdered sugar

1 Tbsp milk

Directions

1.Preheat the oven to 350°.

2. Mix together 2 cups of flour, baking powder, and salt in a medium bowl.

3. In a separate bowl, whisk together sugar, buttermilk, oil, egg, and vanilla.

4. Add the flour mixture to the wet ingredients and stir until just combined.

5. Toss the chopped strawberries with the remaining 2 Tbsp of flour. This will keep them from sinking in the bread.

6. Gently fold the strawberries into the batter. Scoop the batter into the Baking Trays.

7. Bake for 45-50 minutes (until a toothpick inserted in the center comes out clean).

8. Let cool.

9. Stir together the powdered sugar and milk until combined. The consistency should be thick.

10. Use a spoon or whisk to drizzle the glaze over cooled bread (this part is especially fun for the kids!) 

Let stand for 30 minutes to allow the glaze to set. 

*Store in the refrigerator for up to 5 days