Why You’ll Love This Recipe
This Strawberry Bread is incredibly moist and bursting with the natural sweetness of fresh strawberries. The addition of cinnamon and vanilla creates a warm, comforting flavor that pairs wonderfully with the fruity notes. It’s perfect for enjoying with a cup of coffee or tea in the morning or for an afternoon snack. Plus, it’s a fantastic way to use up ripe strawberries and turn them into something delicious! This recipe is simple, and you don’t need any special equipment, just basic ingredients and a loaf pan.
Ingredients
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2 cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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2 large eggs
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1 cup granulated sugar
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½ cup unsalted butter, softened
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1 tsp vanilla extract
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½ cup sour cream or plain yogurt
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1 ½ cups fresh strawberries
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½ cup chopped walnuts or pecans (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
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In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
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In a large bowl, cream together the eggs, sugar, and softened butter until smooth and fluffy.
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Add the vanilla extract and sour cream (or yogurt) to the egg mixture, and mix until combined.
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Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
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Gently fold in the chopped strawberries and nuts (if using), ensuring that the fruit is evenly distributed throughout the batter.
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Pour the batter into the prepared loaf pan and spread it evenly.
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Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
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Servings: 8-10
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Prep time: 15 minutes
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Cook time: 55-65 minutes
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Total time: 1 hour 15 minutes
Variations
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Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.
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Dairy-Free: Replace the butter with a dairy-free margarine and use dairy-free yogurt or sour cream.
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Chocolate Chip Strawberry Bread: Add a handful of chocolate chips to the batter for a richer, sweeter flavor.
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Banana Strawberry Bread: Combine mashed ripe bananas with the strawberries for a delicious banana-strawberry flavor.
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Vegan Version: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes) and use dairy-free yogurt and butter substitutes.
Storage/Reheating
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Storage: Store the bread in an airtight container at room temperature for up to 3-4 days. To keep it fresh longer, you can refrigerate it for up to a week.
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Freezing: To freeze, wrap the cooled bread tightly in plastic wrap or aluminum foil and store in an airtight container or freezer bag. It will stay good in the freezer for up to 3 months.
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Reheating: To reheat, wrap individual slices in a paper towel and microwave for 15-20 seconds. You can also warm the whole loaf in the oven at 300°F (150°C) for about 10 minutes.
FAQs
1. Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries. Just be sure to thaw and drain them thoroughly before adding them to the batter to avoid excess moisture.
2. Can I use a different type of nut?
Absolutely! You can substitute walnuts with pecans, almonds, or even omit the nuts if you prefer a nut-free version.
3. How do I keep the strawberries from sinking to the bottom?
Toss the chopped strawberries in a little bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom while baking.
4. Can I make this bread without sour cream?
Yes, you can substitute sour cream with plain yogurt or buttermilk. Both will provide moisture and help keep the bread tender.
5. How long should I bake the bread?
Bake the strawberry bread for 55-65 minutes. Start checking for doneness after 55 minutes by inserting a toothpick into the center. If it comes out clean, the bread is done.
6. Can I make mini loaves of strawberry bread?
Yes, you can bake this recipe in mini loaf pans. The baking time will be reduced, so start checking after 35-40 minutes, depending on the size of your pans.
7. Can I make this recipe in muffin form?
Yes, you can make muffins by portioning the batter into a muffin tin. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Can I add other fruits to this bread?
Yes! You can add other fruits such as blueberries, raspberries, or even banana slices for a fun twist on the classic recipe.
9. How do I prevent my bread from being too dense?
Make sure not to overmix the batter. Mix just until the dry ingredients are incorporated to avoid activating the gluten, which can lead to a denser texture.
10. Can I add a glaze on top of the bread?
Yes, you can drizzle a simple glaze made from powdered sugar and milk or lemon juice over the cooled bread for an extra touch of sweetness.
Conclusion
This Strawberry Bread is the perfect way to enjoy fresh strawberries in a delicious, easy-to-make quick bread. With its tender crumb and delightful sweetness, it makes for an ideal snack or breakfast treat. Whether you serve it plain or with a drizzle of glaze, this bread is sure to impress. Plus, it’s highly adaptable—feel free to experiment with different fruits or add-ins. Enjoy a slice today, and savor the flavors of summer all year long!
Strawberry Bread
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This moist and flavorful Strawberry Bread is the perfect quick bread for breakfast, a snack, or a sweet treat. Packed with fresh strawberries, it has a tender crumb and a delightful cinnamon-vanilla flavor. Easy to make and incredibly versatile, this bread will quickly become a family favorite.
Ingredients
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2 cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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2 large eggs
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1 cup granulated sugar
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½ cup unsalted butter, softened
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1 tsp vanilla extract
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½ cup sour cream or plain yogurt
- 1 ½ cups fresh strawberries
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½ cup chopped walnuts or pecans (optional)
Instructions
-
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
-
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
-
In a large bowl, cream together the eggs, sugar, and softened butter until smooth and fluffy.
-
Add the vanilla extract and sour cream (or yogurt) to the egg mixture, mixing until combined.
-
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
-
Gently fold in the chopped strawberries and nuts (if using), ensuring even distribution throughout the batter.
-
Pour the batter into the prepared loaf pan and spread evenly.
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Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Gluten-Free: Use a gluten-free flour blend for a gluten-free version.Dairy-Free: Replace the butter with dairy-free margarine and use dairy-free yogurt or sour cream.Chocolate Chip Strawberry Bread: Add chocolate chips for a sweeter, richer flavor.Banana Strawberry Bread: Combine mashed ripe bananas with strawberries for a twist on the classic.Vegan Version: Use flax eggs and dairy-free substitutes for butter and yogurt.
