Glazed Strawberry Bread

Prep Time: 20 mins | Cook Time: 55-65 mins | Course: Breakfast | Yield: 1 loaf

Tender and lemony strawberry bread scented with cardamom and topped with a strawberry glaze. Inspired by Alexandria Drzazgowski of The Foreign Fork https://foreignfork.com/strawberry-bread/

½ cup butter, softened 

¾ cup sugar 

1 lemon, zested and juiced

1 egg

1 cup yogurt 

2 cups + 2 Tbsp flour 

1 tsp baking soda 

1 tsp cardamom or cinnamon 

½ tsp salt 

2 cups strawberries, diced

Strawberry Glaze:

1 ½ cups powdered sugar

¼ tsp cardamom or cinnamon 

½ lemon juiced

1 cup strawberries, sliced or diced

Preheat oven to 350*. Spray oil a bread pan and sprinkle with a little sugar or cinnamon sugar. In a stand mixer, cream butter, sugar, and lemon zest together for about 2 minutes, until fluffy. Scrape down the bowl with a rubber scraper and add the lemon juice, egg, and yogurt. Mix until incorporated. In a mixing bowl, whisk flour, baking soda, cardamom, and salt together. Stir in the strawberries, then spoon over the batter. Fold flour and berries into the batter until just mixed in. Spread evenly into the prepared bread pan. Bake for 55-65 minutes or until a toothpick tester inserted comes out batter-free. I like using an insta-thermometer, the loaf should read a minimum of 200*. Allow to cool on the counter before unmolding, and slicing. Store glazed bread in the refrigerator as the strawberries have a short shelf life.

Whisk powdered sugar, cardamom, and lemon juice together in a small mixing bowl. 

Partially puree ¼ cup of the strawberries with a blender stick or fork, then pour into the icing bowl with the remaining diced strawberries. Mix and pour over the cooled loaf of bread.