Description
This Fresh Strawberry Bread is a moist, flavorful loaf bursting with the natural sweetness of fresh strawberries and a hint of warm spices. Perfect for breakfast, snack, or dessert, this quick bread combines tender crumb texture with vibrant fruit, enhanced by optional crunchy nuts for added texture.
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
Add-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, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, ensuring a smooth consistency.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix gently until all ingredients are just combined to avoid overmixing.
- Fold in Strawberries and Nuts: Carefully fold the chopped fresh strawberries and, if using, the chopped walnuts or pecans into the batter, distributing them evenly without breaking the fruit.
- Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
- Prepare Pan: Grease and lightly flour a 9×5 inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Pour Batter: Pour the prepared batter into the loaf pan, spreading it evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean, indicating the bread is fully baked.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, slice the bread and serve it as is or with butter, cream cheese, or your favorite jam for added indulgence.
Notes
- Make sure not to overmix the batter after adding the flour to keep the bread tender and light.
- Fresh strawberries are preferred for best flavor, but frozen can be used if thawed and drained well.
- Adding nuts is optional and can be omitted or substituted as per preference or allergies.
- Check the bread at 50 minutes to avoid overbaking, as oven temperatures can vary.
- Store leftover bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
