Description
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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Ingredients
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For the Bread:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream (full-fat or low-fat)
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1 ½ cups fresh strawberries, diced
For the Optional Glaze:
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1 cup powdered sugar
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1–2 tbsp milk or heavy cream
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½ tsp vanilla extract
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Instructions
Step 1: Prepare the Strawberries
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Preheat the oven to 350°F (175°C).
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Wash, hull, and dice the strawberries. Pat them dry to remove excess moisture.
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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
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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
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: Make the Batter
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
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Add eggs one at a time, mixing well after each addition.
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Stir in vanilla extract and sour cream until fully incorporated.
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Gradually add the dry ingredients to the wet mixture, mixing just until combined.
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Gently fold in the diced strawberries, ensuring even distribution.
Step 5: Bake the Bread
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
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If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes.
Step 6: Cool the Bread
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Remove the bread from the oven and allow it to cool in the pan for 15 minutes.
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Carefully transfer the bread to a cooling rack to cool completely before glazing or slicing.
Step 7: Make the Optional Glaze
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In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable.
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Drizzle the glaze over the cooled bread and let it set for 15 minutes before slicing.
Notes
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Use Fresh Strawberries: Fresh strawberries work best for this recipe. If using frozen strawberries, thaw and drain them well.
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Pat Dry the Strawberries: Excess moisture can cause the bread to become too dense.
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Sour Cream Substitutes: Greek yogurt or buttermilk can be used in place of sour cream.
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Avoid Overmixing: Mix the batter just until combined to prevent a tough texture.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Cuisine: American