Description
This Fresh Strawberry Bread recipe is a moist, flavorful quick bread bursting with the natural sweetness of fresh strawberries, complemented by warm spices and a tender crumb. Perfect as a breakfast treat or an afternoon snack, it combines the richness of butter and sour cream with fragrant cinnamon and nutmeg for the ultimate homemade bread experience.
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 to ensure even distribution of the leavening and spices.
- Cream Butter and Sugar: In a separate large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes, which will help to aerate the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract to enhance the cake’s flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter-egg mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix gently just until everything is combined to avoid overworking the batter which can cause toughness.
- Fold in Strawberries and Nuts: Carefully fold the chopped fresh strawberries and optional chopped nuts into the batter with a spatula, distributing them evenly without crushing the berries to maintain their texture and moisture.
- Preheat Oven: Set your oven to preheat at 350°F (175°C) to ensure it reaches the correct temperature for baking before the batter goes in.
- Prepare Pan: Grease and lightly flour a standard 9×5 inch loaf pan to prevent sticking and allow for easy removal of the baked bread.
- Pour Batter: Transfer the batter into the prepared loaf pan and spread it evenly with a spatula for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a wooden skewer into the center of the bread; it should come out clean or with just a few moist crumbs attached.
- Cool: Let the bread cool in the pan on a wire rack for 10-15 minutes to firm up slightly before carefully removing it from the pan to cool completely on the rack.
- Serve: Once cooled, slice the bread and serve it plain or with toppings like butter, cream cheese, or jam for added decadence. Enjoy your homemade fresh strawberry bread!
Notes
- Use fresh ripe strawberries for the best flavor and texture; frozen berries can make the batter too wet.
- If you prefer a nut-free version, simply omit the walnuts or pecans.
- Make sure the butter is softened, not melted, to achieve the proper creaming texture.
- Don’t overmix the batter once you combine wet and dry ingredients to keep the bread tender.
- The bread is best enjoyed within 2-3 days but can be stored wrapped at room temperature or frozen for longer.
- Adjust baking time slightly if using a different size or material of loaf pan.
