This Strawberry Sour Cream Bread is a deliciously moist and flavorful treat that is perfect for breakfast, dessert, or a mid-day snack. Infused with fresh strawberries and enriched with sour cream, this loaf offers the ideal balance of sweetness and tartness. The perfect combination of simplicity and indulgence, this bread is easy to make and sure to impress.
Why You’ll Love This Recipe
This Strawberry Sour Cream Bread is not just a regular quick bread. Here’s why it’s sure to become a favorite:
- Moist & Tender: Thanks to the sour cream, this bread is incredibly soft and rich.
- Bursting with Strawberries: Every bite is packed with juicy, fresh strawberries, making it both sweet and refreshing.
- Easy to Make: With basic ingredients and minimal steps, it’s a straightforward recipe even for beginner bakers.
- Perfect for Any Occasion: Ideal for breakfast, afternoon snacks, or even as a dessert.
- Make-Ahead Friendly: The bread stays moist for days and can be frozen for later enjoyment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh strawberries, diced
Directions
- Preheat the Oven: Set the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the Strawberries: Wash, hull, and dice the strawberries. Lightly toss them with a bit of flour to prevent sinking in the batter.
- Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the strawberries.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Servings and Timing
- Servings: About 10 slices
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
Storage/Reheating
- Storage: Store the bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week.
- Freezing: Wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in a microwave for 10-15 seconds or toast them in a pan for a crispy finish.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works well as a substitute and will keep the bread moist.
Can I add nuts to this recipe?
Absolutely! Walnuts or pecans can add a nice crunch to the bread.
What if my strawberries are too juicy?
Pat the strawberries dry with a paper towel and toss them in a bit of flour before adding them to the batter to prevent excess moisture.
Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free flour blend for the best results.
Can I make muffins instead of a loaf?
Yes! Pour the batter into a muffin tin and bake for about 18-22 minutes.
How do I prevent the bread from sticking to the pan?
Grease the pan well or line it with parchment paper for easy removal.
Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar slightly, but this might affect the texture of the bread.
What’s the best way to reheat this bread?
Reheat slices in the microwave for a few seconds or toast them for a warm, crispy bite.
Can I add a glaze on top of the bread?
Yes! A simple powdered sugar glaze or a lemon glaze would be delicious.
Can I use other fruits instead of strawberries?
Absolutely! Blueberries, raspberries, or chopped peaches work wonderfully as substitutes.
Conclusion
Strawberry Sour Cream Bread is a versatile and delicious treat that can be enjoyed any time of day. Whether for a special occasion or just a cozy moment at home, this bread will never disappoint. Grab some fresh strawberries and bake this easy yet irresistible loaf today!
Print
Strawberry Sour Cream Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 10 slices
- Category: Bread, Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and tender Strawberry Sour Cream Bread is bursting with fresh strawberries, offering a perfect balance of sweetness and tartness. Ideal for breakfast, dessert, or a snack, this simple recipe will quickly become a favorite.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh strawberries, diced
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- Prepare the Strawberries: Wash, hull, and dice the strawberries. Lightly toss them with a little flour to prevent them from sinking in the batter.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, cream together butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the sour cream and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the strawberries.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- Greek yogurt can be used instead of sour cream for a slight variation.
- Add walnuts or pecans for extra crunch.
- You can substitute strawberries with other fruits like blueberries or raspberries.
- If making muffins, bake for 18-22 minutes at 350°F (175°C).
Your email address will not be published. Required fields are marked *