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Strawberry Sour Cream Bread

Strawberry Sour Cream Bread


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  • Author: Sakan
  • Total Time: 0 hours

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

Scale
  • 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

    • 12 tbsp milk or heavy cream

    • ½ tsp vanilla extract


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.

Notes

  • 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.

  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Cuisine: American