Fresh Strawberry Bread Recipe
Introduction
Fresh Strawberry Bread is a delightful way to enjoy the flavors of summer all year round. Moist, tender, and bursting with juicy strawberries, this bread makes for a perfect breakfast treat or afternoon snack.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Step 1: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.
- Step 2: In a separate bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- Step 3: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
- Step 5: Gently fold in the chopped strawberries and nuts, if using, being careful not to overmix.
- Step 6: Preheat your oven to 350°F (175°C).
- Step 7: Grease and flour a 9×5 inch loaf pan.
- Step 8: Pour the batter into the prepared pan and spread it evenly.
- Step 9: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 10: Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Step 11: Slice and serve. It tastes wonderful on its own or with butter, cream cheese, or jam.
Tips & Variations
- For extra moisture, use Greek yogurt instead of sour cream.
- Try adding lemon zest to brighten up the flavor.
- Substitute frozen strawberries if fresh aren’t available, but thaw and drain them before folding into the batter.
- Leave out the nuts for a nut-free version, or swap for chocolate chips for a sweeter twist.
Storage
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, thaw completely and warm slices in a toaster or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture that may affect the bread’s texture.
How do I know when the bread is fully baked?
Insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done baking.
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Fresh Strawberry Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Diet: Vegetarian
Description
This Fresh Strawberry Bread is a moist, flavorful quick bread bursting with juicy strawberries and warm spices. Perfect for breakfast, brunch, or a sweet snack, this easy-to-follow recipe combines fresh fruit, tender crumb, and optional crunchy nuts for a delightful homemade treat.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Mix-Ins
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract for added aroma and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture alternately with the sour cream, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the bread.
- Fold in Strawberries and Nuts: Gently fold in the chopped fresh strawberries and, if desired, the chopped walnuts or pecans to distribute evenly without crushing the fruit.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for even baking.
- Prepare Pan: Grease and lightly flour a 9×5 inch loaf pan to prevent sticking and ensure easy removal of the bread after baking.
- Pour Batter: Transfer the batter into the prepared loaf pan and spread it out evenly with a spatula or spoon.
- Bake: Bake the bread in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the pan from the oven and let the bread cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely.
- Serve: Once cooled, slice the strawberry bread and serve it on its own or with butter, cream cheese, or jam for extra indulgence.
Notes
- For best results, use fresh, ripe strawberries for optimal sweetness and moisture.
- Chilling the batter for 30 minutes before baking can help prevent strawberries from sinking to the bottom.
- You may substitute sour cream with Greek yogurt for a tangier flavor and slightly lighter texture.
- Optional nuts can be omitted or replaced with other nuts like almonds or hazelnuts based on preference or allergies.
- Ensure not to overmix the batter once the dry ingredients are added to keep the bread tender.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Fresh strawberry bread, strawberry loaf, quick bread, fruit bread, homemade strawberry bread, easy baking, sweet bread recipe
