I’ve been dreaming about this quick bread for years now. Never made a strawberry bread in my life, but I am willing to figure it out. I’ll be honest, the first two version of this recipe came out a little too stodgy. Turns out strawberry puree is much denser than it looks. This is the perfected version from the first two failed attempts that is exactly what you’d imagine. It’s like a strawberry smoothie meets banana bread with a lemony glaze.

The first thing that needed adjustment in this recipe is the structure. Flour makes any baked dessert have structure, so added extra flour to help support the weight of the strawberry. It works great! The strawberry puree and sour cream lends moisture to the final result, but it needs the structure to hold it up!

This is a classic quick bread recipe which means there’s a wet mixture containing eggs, fat, and flavor combined with a dry mixture of flour, a leavening agent, and salt. Finish the batter with your pureed fruit and moist-maker like sour cream. An easy recipe with a straight-forward technique.

It’s shocking to see how dark this fruit cooks up when baking, it starts off with this gorgeous strawberry milky color to the batter, and bakes into a banana bread looking loaf. The flavor of strawberry permeates this bread so deliciously even though it doesn’t look like it.

You may end up with extra batter depending on the size of your loaf pan, so be sure to bust out the cupcake pan to make mini muffins. The kids will love them!

Finishing quick breads is your choice, but because this batter bakes up so dark and golden I wanted to reintroduce the strawberry on top with a glaze binder. Fresh citrus always makes berries taste even better, so I we went with a lemon icing. This recipe is tart, sweet, tender, and delicious. Bored of banana bread? Try this!

This is type of baked good I love leaving wrapped in aluminum foil on my countertop to eat a slice with my morning cup of coffee. Believe it or not the bread only gets better after a few days.