Strawberry Streusel Bread

Strawberry Streusel Bread

This bread is packed with fresh strawberry flavor—and it’s even better slathered with strawberry butter.

Strawberry Streusel Bread
Makes 1 (8x4-inch) loaf
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  1. 21⁄2 cups halved fresh strawberries
  2. 1 cup firmly packed light brown sugar
  3. 1⁄2 cup unsalted butter, melted
  4. 2 large eggs, lightly beaten
  5. 21⁄4 cups all-purpose flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon kosher salt
  8. 1 teaspoon ground cinnamon
  9. 1⁄2 teaspoon lemon zest
  10. 1⁄2 teaspoon fresh lemon juice
  1. 6 tablespoons unsalted butter, melted
  2. 1 cup all-purpose flour
  3. 3⁄4 cup firmly packed light brown sugar
  4. 1⁄2 cup sliced almonds
  5. 1⁄4 teaspoon kosher salt
  6. 1⁄4 teaspoon ground cinnamon
  1. 1 cup confectioners’ sugar
  2. 2 tablespoons whole buttermilk
  1. Preheat oven to 300°. Spray an 8x4-inch cast-iron loaf pan with baking spray with flour.
  2. For batter: In a large bowl, mash strawberries using a potato masher. Add brown sugar, melted butter, and eggs, whisking to combine. In a medium bowl, stir together flour, baking powder, salt, cinnamon, and zest. Add flour mixture to strawberry mixture, stirring to combine. Stir in lemon juice. Pour batter into prepared pan.
  3. For topping: In a small bowl, stir together melted butter, flour, brown sugar, almonds, salt, and cinnamon with a fork until crumbly. Sprinkle topping over batter, pressing gently.
  4. Bake until a wooden pick inserted in center comes out clean, 1 hour and 15 minutes. Let cool in pan 10 minutes. Remove from pan, and let cool completely on a wire rack.
  5. For glaze: In a small bowl, whisk together confectioners’ sugar and buttermilk until smooth. Drizzle over loaf.
Taste of the South
To make Strawberry Butter: In a small bowl, stir together 1 cup softened unsalted butter, 1⁄2 cup confectioners’ sugar, 4 chopped fresh strawberries, and a pinch of kosher salt. Cover and refrigerate up to 3 days. Serve at room temperature.



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