Description

This Fresh Strawberry Bread recipe delivers a moist, flavorful loaf bursting with fresh strawberries and warm spices. Perfect for breakfast, snack, or dessert, this quick bread combines a tender crumb with a hint of cinnamon and nutmeg for a delightful aromatic experience. Enhanced with optional nuts for a pleasant crunch, it’s a simple baking project for any skill level that yields delicious 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
2 cups fresh strawberries, hulled and chopped

Optional Ingredients

1/2 cup chopped walnuts or pecans

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Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined and set aside.
Cream Butter and Sugar: In a separate large bowl, use a mixer to cream softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to combine all flavors.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, starting and finishing with the dry ingredients. Mix gently just until combined to avoid overmixing the batter.
Fold in Strawberries and Nuts: Gently fold the chopped fresh strawberries and optional chopped walnuts or pecans into the batter, 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 before your batter goes in.
Prepare Pan: Grease and lightly flour a 9×5 inch loaf pan to prevent the bread from sticking and for easy removal after baking.
Pour Batter: Pour the prepared batter evenly into the greased loaf pan, smoothing the top with a spatula for an even surface.
Bake: Bake the bread in the preheated oven for 50-60 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean or with just a few moist crumbs attached.
Cool: Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely to room temperature before slicing.
Serve: Slice the strawberry bread and serve it plain or with your choice of butter, cream cheese, or jam for added flavor. Enjoy!

Notes

Use fresh, ripe strawberries for the best flavor and texture.
Do not overmix the batter to keep the bread tender; fold ingredients gently.
Check the bread starting at 50 minutes to avoid overbaking and dryness.
Chilling the batter is not necessary as the bread bakes immediately after preparation.
Optional nuts add crunch but can be omitted for a nut-free version.
Store the bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing the baked loaf is possible; wrap well in plastic and foil, and freeze up to 3 months.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: American