Description
This Fresh Strawberry Bread recipe delivers a moist, flavorful loaf bursting with the natural sweetness of fresh strawberries and a hint of warm spices. Combining tender crumb and a perfect balance of tart and sweet, it’s an ideal treat for breakfast, snack time, or dessert. With simple ingredients and straightforward steps, this homemade bread promises bakery-quality results every time.
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 thoroughly combined.
- Cream Butter and Sugar: In a separate mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer or by hand until the mixture becomes light, fluffy, and pale in color.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to fully incorporate them. 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. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the bread dense.
- Fold in Strawberries and Nuts: Carefully fold the chopped fresh strawberries and optional nuts into the batter using a spatula, ensuring even distribution without crushing the berries.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature by the time the batter is ready.
- Prepare Pan: Grease a 9×5 inch loaf pan with butter or non-stick spray, then lightly flour the pan to prevent the bread from sticking.
- Pour Batter: Pour the prepared batter into the greased loaf pan and spread it evenly with a spatula or the back of a spoon.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. To check doneness, insert a wooden skewer into the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is done.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 to 15 minutes to set. Then, transfer it to a wire rack to cool completely before slicing.
- Serve: Slice the cooled strawberry bread and serve it plain or with butter, cream cheese, or your favorite jam for extra indulgence.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Do not overmix the batter to keep the bread light and tender.
- Walnuts or pecans add a nice crunch but can be omitted for a nut-free version.
- Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze wrapped slices for up to 2 months to enjoy later.
- For extra moisture and flavor, you can brush the cooled bread with a simple glaze made from powdered sugar and lemon juice.
