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).
