Fresh Strawberry Bread Loaf

This Fresh Strawberry Bread is the kind of weekend project that draws everyone to the kitchen Once you bite into those sweet strawberry pockets with a tender crumb you will see why it is a new household classic Serve it simply or go extra special with a spoonful of whipped cream and even more berries

When I first made this for a Mother’s Day brunch everyone wanted the recipe before they even finished their slice The aroma is enough to make anyone sneak into the kitchen for a taste

Ingredients

• Unsalted butter: brings a rich moist foundation for the crumb Make sure it is softened for easy mixing
• Granulated white sugar: provides sweetness and helps with browning Use the freshest you have on hand
• Large eggs: help bind the bread together Room temperature eggs blend best
• Pure vanilla extract: gives a subtle nutty note Choose real vanilla for full flavor
• All-purpose flour: creates a sturdy yet pillowy structure Always fluff up the flour before measuring for accuracy
• Baking powder and baking soda: give the loaf its signature rise Always use fresh leaveners for best results
• Salt: keeps the sweetness balanced and prevents the bread from tasting flat
• Ground cinnamon: makes the flavor pop A pinch adds warmth to every bite Choose a fragrant fresh cinnamon
• Sour cream or plain yogurt: ensures a soft and moist texture Either ingredient works so pick what you have
• Walnuts or pecans: add a delightful crunch or skip for a nut free loaf Select fresh crispy nuts
• Fresh strawberries: are the star Pick ripe fragrant berries and chop right before adding so the bread is juicy not soggy

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit Place the rack in the middle. Grease a standard loaf pan with nonstick spray so nothing sticks later.

Cream the Butter and Sugar:

With a stand or hand mixer beat softened butter for about two minutes until creamy and light yellow. Add sugar and continue mixing until the mixture looks pale and fluffy.

Add the Eggs and Vanilla:

Crack in one egg at a time beating well after each. Scrape the sides of the bowl down before you stir in the vanilla. This keeps the batter silky smooth and well blended.

Mix the Dry Ingredients:

In a separate bowl whisk flour baking powder baking soda salt and cinnamon together. This step evenly distributes leaveners and seasoning ensuring even rise and flavor.

Alternate Wet and Dry Ingredients:

Starting and ending with dry mix add the flour blend and the sour cream to the sugar mixture. Do this in three parts flour and two parts sour cream. Mix on low just until everything is combined. Overmixing will make the loaf tough.

Fold in Strawberries and Nuts:

With a spatula gently fold in the freshly chopped strawberries and nuts if using. Fold just until the fruit and nuts are scattered throughout the batter and avoid smashing the berries.

Bake the Bread:

Spread the batter evenly into your prepared pan. Bake for about one hour or until the bread is golden brown on top and a skewer comes out clean from the center. Do not rush the baking or the middle may be too damp.

Cool and Serve:

Let the loaf cool on a wire rack for at least thirty minutes before removing from the pan. The bread slices best when it is just slightly warm or room temperature.

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I love adding extra strawberries on top right before serving It always reminds me of picnics with my grandmother who would sneak a piece before anyone else

Storage Tips

Once completely cooled wrap the bread tightly in plastic wrap or foil It will keep at room temperature for up to two days or stay fresh in the fridge for a week For longer keeping slice and freeze between pieces of parchment then thaw just what you need

Ingredient Substitutions

You can swap the sour cream for plain Greek yogurt or even a dairy free alternative Almond extract can replace vanilla for a different twist If you are out of walnuts try pecans pistachios or leave the nuts out for a soft classic loaf

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Serving Suggestions

Serve thick slices with extra strawberries and whipped cream for a dessert feel A dollop of yogurt works for breakfast Try toasting a piece and topping with a bit of salted butter for a real treat

A Bit of History

Strawberry bread is a twist on classic fruit quick breads like banana or zucchini The rise in popularity came with strawberry harvest festivals across America and now no spring brunch is complete without it Kids especially love the pink speckles from the fruit in every slice

Frequently Asked Questions

→ How do I keep the bread moist?

Using sour cream or yogurt and not overmixing the batter helps ensure a moist, tender texture.

→ Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture in the batter.

→ What nuts work best in this bread?

Walnuts or pecans both add a pleasant crunch. You can also omit them for a nut-free option.

→ How should I store leftovers?

Wrap in plastic or store in an airtight container at room temperature for up to three days.

→ Can I make this loaf gluten-free?

Swap all-purpose flour with your preferred 1:1 gluten-free flour blend for similar results.

→ Which pan size is best?

A 9x5-inch loaf pan gives the ideal thickness and bake for this bread.