Strawberry Sour Cream Bread

Strawberry Sour Cream Bread is a deliciously moist and tender quick bread bursting with fresh strawberry flavors and a subtle tang from sour cream. This easy-to-make recipe is perfect for breakfast, brunch, or a sweet afternoon snack. Serve it warm with a pat of butter or a drizzle of glaze for an extra touch of sweetness.

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Why You’ll Love This Recipe

• Moist and Tender – The addition of sour cream makes this bread incredibly soft and rich.
• Easy to Make – Simple ingredients and quick preparation make it a great option for beginners.
• Fresh and Fruity – Fresh strawberries add bursts of flavor in every bite.
• Versatile – Perfect for breakfast, dessert, or an afternoon snack.
• Freezer-Friendly – Enjoy now or save for later.

Ingredients You’ll Need

For the Bread:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream (full-fat or low-fat)
• 1 ½ cups fresh strawberries, diced

For the Optional Glaze:

• 1 cup powdered sugar
• 1-2 tbsp milk or heavy cream
• ½ tsp vanilla extract

Tools You’ll Need:

• Mixing bowls
• Whisk
• Spatula
• 9×5-inch loaf pan
• Parchment paper
• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Strawberries

• Preheat the oven to 350°F (175°C).
• Wash, hull, and dice the strawberries. Pat them dry to remove excess moisture.
• Toss the diced strawberries with a tablespoon of flour to prevent them from sinking in the batter. Set aside.

Step 2: Prepare the Baking Pan

• Line a 9×5-inch loaf pan with parchment paper and lightly grease with butter or non-stick spray.

Step 3: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 4: Make the Batter

• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add eggs one at a time, mixing well after each addition.
• Stir in vanilla extract and sour cream until fully incorporated.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined.
• Gently fold in the diced strawberries, ensuring even distribution.

Step 5: Bake the Bread

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes.

Step 6: Cool the Bread

• Remove the bread from the oven and allow it to cool in the pan for 15 minutes.
• Carefully transfer the bread to a cooling rack to cool completely before glazing or slicing.

Step 7: Make the Optional Glaze

• In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable.
• Drizzle the glaze over the cooled bread and let it set for 15 minutes before slicing.

Tips for the Perfect Strawberry Sour Cream Bread

• Use Fresh Strawberries: Fresh strawberries work best for this recipe. If using frozen strawberries, thaw and drain them well.
• Pat Dry the Strawberries: Excess moisture can cause the bread to become too dense.
• Sour Cream Substitutes: Greek yogurt or buttermilk can be used in place of sour cream.
• Avoid Overmixing: Mix the batter just until combined to prevent a tough texture.

Serving Suggestions

• Breakfast: Serve warm slices with a smear of butter or cream cheese.
• Dessert: Drizzle with the optional glaze and pair with a scoop of vanilla ice cream.
• Snack: Enjoy with a cup of coffee or tea for a sweet afternoon treat.

How to Store & Freeze

Storing:

• Wrap the cooled bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week.

Freezing:

• Wrap individual slices in plastic wrap and place them in a zip-top freezer bag.
• Freeze for up to 3 months. Thaw at room temperature or microwave for 30 seconds.

Frequently Asked Questions

1. Can I use frozen strawberries?
   • Yes, but make sure to thaw and drain them well before adding to the batter.
2. Can I make this bread gluten-free?
   • Yes, substitute with a 1:1 gluten-free flour blend for best results.
3. Can I use a different fruit?
   • Absolutely! Blueberries, raspberries, or diced peaches work well too.
4. How can I reduce the sugar?
   • You can reduce the sugar to ¾ cup for a less sweet bread without compromising the texture.

Final Thoughts

Strawberry Sour Cream Bread is a delightful and easy-to-make treat that’s perfect for any occasion. The combination of fresh strawberries and creamy sour cream creates a wonderfully moist and flavorful bread that’s both sweet and slightly tangy. Enjoy it warm out of the oven with a drizzle of glaze or serve it chilled for a refreshing snack.

Give it a try and let me know how it turns out! Don’t forget to leave a review and share your creations on social media. Happy baking!

Preparation Time: 15 minutes
Cooking Time: 55-65 minutes
Total Time: 1 hour 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 250 | Protein: 4g | Carbohydrates: 35g | Fat: 10g | Fiber: 1g | Sodium: 180mg

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