Strawberry Bread Food

STRAWBERRY BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
• In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Remove 1 cup batter to a separate bowl and stir in the strawberry preserves and half of the freeze-dried strawberries.
• Pour the plain batter into the prepared pan, alternating occasionally with a spoonful of the strawberry batter. Use a skewer to swirl the batters. Bake until a clean skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely, then remove the bread from the pan.
• Mix together the confectioners' sugar, lemon juice and remaining freeze-dried strawberries in a small bowl. Drizzle the mixture over top of the banana bread before serving.

STRAWBERRY BANANA BREAD

Steps:

• Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
• In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
• In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
• Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVER MIX! Fold in floured covered strawberries.
• Pour batter into prepared loaf pans and bake at 375*F for 15 minutes. REDUCE heat to 350*F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
• Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour two 8"X4"X3" loaf pans.
• Combine dry ingredients.
• Make a well in the centre.
• Put strawberries (thawed), eggs, oil and nuts in the well.
• Mix thoroughly into a nice batter.
• Pour into two loaf pans.
• Bake 1 hour at 350 degrees F or until a toothpick inserted in centre comes out clean.
• Cool in pans 5-10 minutes, then remove from pans and cool on racks.

FRESH STRAWBERRY BREAD LOAF CAKE

Steps:

• Preheat the oven to 350F. Spray a non-stick 9x5 loaf pan with non-stick cooking spray.
• Chop the strawberries, put them in a bowl and mash with a potato masher or a fork.
• In a large bowl, combine flour, sugar, baking powder, salt and cinnamon.
• In a small bowl, whisk the eggs, then add vegetable oil and mashed strawberries and mix until combined.
• Make a well in the center of the dry ingredient mixture and pour the liquid ingredients into the well. Stir the mixture until well combined.
• Pour the strawberry bread batter into the loaf pan. Put in the oven and bake for 1 hour.

STRAWBERRY BREAD

Steps:

• Preheat the oven to 350°. Lightly grease two light-colored loaf pans with non-stick cooking spray.
• In a large bowl, whisk together the flour, salt, sugar, baking soda, and cinnamon until combined. Stir in the pecans, strawberries, oil, and eggs. Mix until just combined. Pour into the loaf pans and bake 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.

THE BEST FRESH STRAWBERRY BREAD (+VIDEO)

Steps:

• Preheat oven to 350F degrees and place the oven rack in the middle position.
• Spray the bottom and sides of an 8-cup loaf pan (9x5x3-inch) with nonstick cooking spray.
• In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened.
• Add the sugar and continue to beat until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract. Scrape down the sides of the bowl as needed.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
• With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour.
• Mix only until combined (don't overmix).
• Gently stir in the chopped strawberries and walnuts.
• Scoop the batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
• Place on a wire rack to cool and then remove the bread from the pan.

STRAWBERRY BREAD

Steps:

• Preheat your oven to 350 °F. Grease a standard loaf pan ( 9x5x3 inches approximately) and set aside.
• In a large mixing bowl, beat together the butter and sugar until creamy and smooth. Beat in the eggs, one at a time until fully combined. Mix in the extract, lemon zest and milk until combined.
• In a separate bowl, whisk together the flour, baking powder, and salt. Add into the butter mixture and stir until mixed in well. Toss the strawberries in the flour then stir in the berries until they are just mixed in.
• Spoon into the prepared loaf pan, smoothing out the top. bake for 55-60 minutes or until a cake tester or toothpick inserted into the middle comes out clean. Remove from the oven and let cool until you can touch the pan safely. Turn out onto a rack to cool completely.
• Glaze with my Vanilla Icing Glaze when fully cooled.

EASY HOMEMADE STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a loaf pan with nonstick spray.
• In a large bowl or stand mixer (affiliate link), combine eggs, 2/3 cup sugar, vegetable oil, and vanilla and beat on medium speed until fully blended.
• Add flour and baking powder, then milk and continue to mix until uniform.
• Gently fold in diced strawberries and pour into prepared pan. *See note below*
• Sprinkle with 1 tablespoon of sugar over the top of the batter.
• Bake for 45 minutes or until toothpick inserted into the center comes out clean.
• Cool in pan 10 minutes before transferring to a cooling rack.

STRAWBERRY BREAD FROM SAVEUR

Steps:

• Preheat the oven to 350 degrees F. Prepare a loaf pan with baking spray.
• Combine the flour, baking powder, cinnamon and salt in a bowl and whisk to combine.
• In another bowl mix the sugar, oil and eggs.
• Next mix the wet and dry ingredients and stir until just combined. Add the strawberries and stir gently.
• Pour the batter into the prepared pan and sprinkle with sugar over the top.
• Bake for 70-75 minutes. (note that original recipe calls for 60 minutes but I found that too brief)
• Let cool before serving.

STRAWBERRY LEMON YOGURT QUICK BREAD

Steps:

• For the bread. Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
• In a large bowl, whisk together the flour, sugar, lemon zest, baking soda, and salt until well combined. Then, using a spatula, gently fold in 1 cup of strawberries so that the strawberries are covered with the flour mixture. Set aside.
• In another bowl, whisk together the yogurt, butter, lemon juice, egg, and vanilla extract until creamy and uniform in appearance. Then, pour the wet mixture into the dry ingredients.
• Using a spatula, fold the mixture together until the batter is just combined (you no longer see dry ingredients and the dough will look a little raggedy, thick, and not completely smooth).
• Using clean hands, knead the dough a few times to form a loaf shape. Do not overmix. Pick up the dough and place it in the loaf pan. Top it with the remaining ½ cup of strawberries, pressing the strawberries down gently into the dough.
• Bake for 45-65 minutes, or until a wooden skewer (or cake tester) comes out clean in the center.
• For the glaze. As the bread bakes, whisk together the lemon juice and sugar until well combined. After the cake is ready and still hot, poke holes using a wooden or metal skewer or the tip of a knife into the top of the bread and pour the glaze over it.
• Let the bread cool slightly in the loaf pan before eating. Best enjoyed the same day it's baked.

FRESH STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x5 inch aluminum loaf pan with butter. Set aside.
• Mix the dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, baking soda, and salt until evenly combined.
• Mix the wet ingredients: In another large bowl, mix the egg, granulated sugar, vegetable oil, buttermilk, vanilla extract, and lemon zest until evenly combined.
• Gradually, add the dry ingredients to the wet ingredients, whisking until no pockets of flour remain. Do not overmix.
• Thoroughly pat dry the diced strawberries. Reserve about 3 tablespoons of strawberries for later and set aside. Toss the remaining diced strawberries with 1 ½ tablespoons all-purpose flour. Gently, fold in the flour-coated strawberries into the batter until just combined, leaving any excess flour behind.
• Pour batter into the prepared loaf pan. Top with the reserved 3 tablespoons of diced strawberries, gently pushing them down into the batter but letting them still be visible. This will make the bread more beautiful.
• Bake for about 60-65 minutes, or until a toothpick inserted in the middle comes out clean. About 40 minutes into the baking time, cover with aluminum foil to prevent it from browning too fast. Tip: To prevent the bread from sinking in the middle, only open it once when you need to cover it with foil, and when it's ready to check for doneness.
• Remove from oven and let it cool for 20 minutes before removing from the pan. Then, carefully remove from the pan and let it cool a bit more before slicing. Note: The strawberries inside may look a little bit pale, that's normal. Using bright red and firm strawberries helps with that.

STRAWBERRY BREAD

Steps:

• Stir dry ingredients in large bowl making a well in the center of mixture.
• Mix remaining ingredients and pour into well. Stir enough to dampen all ingredients.
• Pour into greased, lightly floured loaf pans. Bake at 350 degrees - 45 minutes to 1 hour, or when done. Cool before removing from pan.

STRAWBERRY BREAD

Steps:

• In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350° F. Grease a 9 x 5-inch loaf pan; set aside.
• In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
• In a medium bowl, whisk together eggs, milk, oil and vanilla extract.
• Add the wet ingredients to the dry ingredients and stir just until combined; do not over-mix. Gently fold in the strawberries and pecans (if using).
• Transfer batter to the prepared loaf pan.
• Bake for 55 minutes - 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. You may want to cover the bread loosely with foil after the first 45 minutes to prevent the top from becoming too dark.
• Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

STRAWBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350
• Beat eggs and sugar on high for 20-30 in batter bowl with hand mixer
• Add oil and vanilla and mix on high for 20 seconds
• Add remaining dry ingredients (flour thru salt) and mix on low
• Fold in grated zucchini with spatula
• Toss strawberries in flour - this prevents them from sinking in the batter
• Delicately fold in 3/4 cup of the strawberries
• Pour into greased and parchment papered loaf pan - make the parchment a sleeve so it is sticking out of the pan on the long sides. Grease the ends well so it will still lift out easily.
• Take last 1/4 cup strawberries and place on top. Be sure they are heavily coated in flour.
• Bake at 350 for 45 minutes
• Remove from oven and let cool in pan for 30 minutes before you remove from pan
• Run a knife along the ends of the pan. Then using parchment paper, lift bread out of pan and cool on wire rack
• Refrigerate leftovers

STRAWBERRY BREAD I

Steps:

• Grease and flour a 9 x 5 inch pan well. Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, sift together sugar, flour, cinnamon, salt, and baking soda.
• In a smaller bowl, beat the eggs and oil. Stir in pecans and strawberries. Add egg mixture to the sifted ingredients, and stir until just combined.
• Bake for 1 hour, or until tester inserted in the center comes out clean.

STRAWBERRY BREAD

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
• Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
• Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

STRAWBERRY RHUBARB BREAD

Steps:

• Preheat the oven to 350° F and spray a 9x5-inch loaf pan with cooking spray or grease and flour the pan; set aside. Tip - For easier and a more foolproof removal (you won't necessarily want to truly invert this bread to get it out of the pan so that the crumble topping doesn't fall off), make a parchment sling with a sheet of parchment that drapes over the sides of the pan and spray that as well with cooking spray.
• To a large mixing bowl, add the sugars, buttermilk, lemon juice, oil, eggs, vanilla, and whisk to combine; set aside.*** (See Notes)
• To a separate bowl, add the flour, baking powder, baking soda, cinnamon, salt, and whisk to combine.
• Add the dry ingredients to the wet ingredients and stir just until combined.
• Add the strawberries, rhubarb, and stir until just combined; don't overmix or your bread will be tougher.
• Pour the batter into the bread pan and lightly smooth the top with a spatula; set aside.
• To a medium bowl, add all ingredients, and cut the butter into the dry ingredients until small pebbles and crumbles form. Note that you are not "stirring" but rather are fluffing and cutting which is the technique that's needed in order to end up with crumbles not just a "paste".
• Evenly sprinkle the crumble topping over the batter and bake for about 55 minutes, or until the bread is springs back to a light touch, is lightly golden browned, a toothpick inserted in the center should come out clean, and/or the internal temp reaches 200F as measured by a food thermometer.
• Allow bread to cool in the pan, on a wire rack, for about 30 minutes before carefully removing and placing on a wire rack to cool completely before glazing and slicing.
• To a medium bowl, add the confectioners' sugar, vanilla, slowly drizzle in the dairy, and whisk to combine. Add a touch more sugar or dairy depending on your exact desired glaze consistency.
• Evenly drizzle over the bread before slicing and serving.
• Bread can be stored airtight at room temperature for up to 48 hours noting that the crumble will lose a bit of crispness as time passes. If you want to store it longer, keep it in the refrigerator for up to one week. However, note that pastries and breads of any kind do tend to dry out a bit in the fridge. You can also freeze this bread for up to 3 months. To thaw, do not open the bag until completely thawed so it doesn't dry out.

STRAWBERRY BREAD WITH PECANS

Steps:

• Preheat the oven to 350°F (180°C). Spray or grease and flour a 9- by 5-inch loaf pan.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl until thoroughly combined, at least 30 seconds. Scatter the butter cubes over the flour mixture and rub the butter into the flour using your fingers, or cut the butter into the flour with a pastry blender, two knives, or two forks, until the mixture becomes fine crumbs. Toss 1⁄2 cup of the nuts into the flour mixture. Make a well in the center of the flour.
• Whisk the eggs lightly in a medium bowl, and whisk in the milk and vanilla. Add the egg mixture to the well in the flour mixture and stir gently but thoroughly, scraping the bottom of the bowl, until the mixture is just combined. Avoid overmixing. Gently fold the strawberries into the batter.
• Scoop the batter into the prepared pan and top with the remaining 1⁄4 cup nuts. Bake the bread for about 1 hour 10 minutes, until a toothpick inserted into the center comes out clean (avoiding a strawberry).
• Let the bread cool in the pan for 10 minutes. Run a knife around the inside edges of the pan to loosen the bread and turn it out onto a wire rack. Slice and serve warm. Refrigerate any leftovers and reheat in a microwave, or toast and slather with butter.

STRAWBERRY BLUEBERRY BREAD

Steps:

• Using an electric hand mixer, combined butter, sugar and cream cheese. Mix in the eggs 1 at a time, then stir in the vanilla.
• Mix together flour, baking powder, baking soda and salt. Combined all ingredients. Add in Buttermilk, stir. DO NOT OVERMIX. Fold in Strawberries and blueberries.
• Preheat oven to 350. Grease a 9x5 loaf pan. Bake 67 min. Allow to cool in pan 20-30 min. before slicing

STRAWBERRY BREAD

Steps:

• Place the chopped strawberries in a bowl and toss with 2 tablespoons of the measured sugar; set aside for about 10 minutes. Mash lightly with a fork before proceeding. (This will help draw out some of the juices for better texture and bread flavor later.) Preheat the oven to 350℉. Grease a 9×5-inch loaf pan. (I sometimes line it with a parchment paper "sling" for extra easy removal.) In a medium bowl whisk together the flour, remaining sugar, baking soda, cinnamon, and salt. Add nuts, chips, or coconut, if using. In a large bowl whisk the eggs, then whisk in the oil. Mix in the milk, vanilla, and lemon juice, and then stir in the strawberries with all their juices. Add the flour mixture to the strawberry mixture half at a time, stirring until just combined after each addition. (Tip: the batter will be thick, but if your strawberries weren't especially juicy and the batter seems too stiff to easily incorporate the flour, stir in an extra drizzle of milk, a tablespoon or two at time, taking care not to over-mix or thin the batter too much.) Transfer the batter to the prepared loaf pan. For a hint of sweet crunch, sprinkle the surface of the bread with the optional sugar topping. Bake for 60 minutes, give or take 5-10 minutes depending on oven, or until a toothpick inserted in the top comes out clean. (Tip: you can more accurately check doneness by inserting a quick-read thermometer into the center of the loaf, where it should register 205℉.) Allow to cool in the pan for 10-15 minutes and then remove to a rack and cool completely.

STRAWBERRY BREAD FROM SOUTHERN LIVING RECIPE - (3.7/5)

Steps:

• Combine first five ingredients in a large mixing bowl; make a well in center of mixture. Combine remaining ingredients; add to the dry ingredients, stirring until well combined. Spoon mixture into two greased and floured 9x5x3" loaf pans. Bake at 350º for 1 hour. Cool loaves in pans about 10 minutes. Remove from pans and let cool completely on wire racks.

STRAWBERRY BREAD RECIPE

Steps:

• Lightly grease two loaf pans. Approx. 8-1/2 x 4-1/2
• Remove tops from berries, rinse well. Set aside.
• Sift the flour.
• Measure level cups of flour, place in a large mixing bowl.
• Add the sugar.
• Add the salt.
• Add the baking soda.
• Whisk together to combine.
• Place the oil in a medium sized mixing bowl.
• Add the eggs.
• Add the vanilla extract.
• Whisk together until combined.
• Add the wet ingredients to the dry ingredients, stirring gently to combine.
• Dice the strawberries, toss with 2 Tablespoons of reserved flour.
• Fold the berries into the batter.
• Spoon the batter, divided evenly, into the loaf pans.
• Bake in 350F degree oven for 60-70 minutes, or until done. Test with toothpick.
• Remove baked bread from the oven. Place pans on wire rack. Cool for 10 minutes.
• After 10 minutes, run a thin knife around inside edges of pan. Turn bread out on wire racks.
• Let the bread cool completely before slicing and serving.
• Enjoy!

STRAWBERRY BREAD

Steps:

• Preheat the oven to 350°F.
• In a medium bowl stir together the sugar, milk, oil, egg, and vanilla.
• In a separate bowl combine the flour, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries.Pro Tip: Coating the strawberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.
• Fold the floured strawberries gently into the batter.Pro Tip: Be very gentle folding in the strawberries to minimize streaking in the bread or crushing the berries.
• Pour the bread batter into a greased 9"x5" bread pan.
• Bake at 350°F for 50 to 55 minutes on the middle rack of your oven. A toothpick inserted in the center of the bread should come out clean.
• Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, diced strawberries, milk and extract in a small bowl. Mix until it is smooth.
• Once the bread is cool, spread the glaze on top of the bread. Slice and serve.Pro Tip: Make sure to let cool fully before glazing.Pro Tip: Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9x5 loaf pan and set aside.
• In a medium bowl, combine flour, baking powder, and salt.
• In a separate bowl, whisk oil, sugar, eggs, vanilla, almond extract, and buttermilk. Add the dry ingredients and whisk until combined.
• In another bowl combine the strawberries and 1 tablespoon flour. Add the strawberries to the batter (reserving a few for the top) and stir with a rubber spatula until combined.
• Pour batter into prepared loaf pan and smooth the top. Sprinkle the reserved strawberries on top and sprinkle 1 tablespoon of sugar all over the batter. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean (be careful not to overbake). Rotate the pan halfway through bake time to ensure even browning. Place the pan on a rack to cool for 15 minutes, then carefully remove from the pan and place directly on the wire rack to cool. Note: I like to run a thin knife between the bread and the pan to help it release from the pan easier.

STRAWBERRY-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
• Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
• Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
• Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

STRAWBERRY BREAD RECIPE

Steps:

• Gather your ingredients. Heat oven to 350 F.
• Whisk or sift together the dry ingredients in a large bowl. This is the bowl you will be doing the majority of the mixing in.
• Toss the strawberries with 2 to 3 tablespoons of flour, until they are well-coated. This will prevent the berries from soaking into the bread too much, and help them hold their shape better while baking. Set aside.
• Whisk together the melted butter, orange juice, and milk in a measuring cup or small bowl. Whisk in the beaten egg. Just make sure the mixture is cool enough before whisking in the egg so that it doesn't scramble the egg.
• Whisk the wet ingredients into the dry ingredients until all the dry ingredients have been moistened. Don't over mix.
• Gently fold in the strawberries.
• Line a loaf pan with parchment paper or grease it generously. Pour the batter into the prepared pan. Place it in the oven and bake for about 45 to 50 minutes or until a toothpick comes clean out of the center.
• Pull the bread out of the oven and allow it to cool.
• Gather the ingredients for the cream cheese frosting.
• While the bread is cooling, whisk together the cream cheese icing ingredients.
• Drizzle the icing over the cooled strawberry bread.
• Slice and serve!