Description
This Strawberry Bread is a moist, tender quick bread bursting with fresh strawberry flavor. It’s simple to make and perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
- 1 1/2 cups fresh strawberries, hulled and chopped
- 2 cups (250g) all-purpose flour, plus 1 tablespoon for tossing strawberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup plain yogurt or sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (such as walnuts or pecans), optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Alternatively, line with parchment paper and grease the parchment.
- Prepare Strawberries: In a small bowl, gently toss the chopped strawberries with 1 tablespoon of flour until lightly coated. This helps prevent them from sinking to the bottom of the bread during baking. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the remaining 2 cups of flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (hand mixer or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add Eggs and Wet Ingredients: Add the room-temperature eggs one at a time, beating well after each addition. Stir in the room-temperature yogurt (or sour cream) and vanilla extract until combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a spatula) until just combined. Do not overmix.
- Fold in Strawberries and Nuts: Gently fold in the floured strawberries and the chopped nuts (if using) until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean (or with a few moist crumbs attached). If the top begins to brown too quickly, loosely tent the pan with aluminum foil.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
- Strawberries: Fresh strawberries are recommended. If using frozen strawberries, thaw them completely and pat them dry before chopping and tossing with flour.
- Flour Tossing: Tossing the strawberries in flour helps prevent them from sinking to the bottom.
- Room Temperature Ingredients: Using room-temperature butter, eggs, and yogurt/sour cream helps the batter mix evenly and bake properly.
- Do Not Overmix: Overmixing can lead to a dense, tough bread. Mix just until the flour is incorporated.
- Baking Time: Oven temperatures vary, so start checking for doneness around 55 minutes.
- Cooling: Let the bread cool completely before slicing for the best texture and cleanest cuts.
- Variations: Add a simple glaze (powdered sugar and milk/lemon juice) once the bread is cool.
- Storage: Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.