Description

This Fresh Strawberry Bread is a moist, flavorful loaf packed with juicy strawberries and a hint of warm spices. Perfect for breakfast, snack time, or dessert, this easy-to-make bread combines the sweetness of fresh fruit with a tender crumb, enhanced by cinnamon and nutmeg. The optional addition of chopped nuts adds a delightful crunch. Baked in a traditional loaf pan, it’s the ultimate homemade treat for strawberry lovers.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Additional

2 cups fresh strawberries, hulled and chopped
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until they are well combined.
Cream Butter and Sugar: In a separate mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, creamy, and fluffy, which usually takes several minutes using a mixer at medium speed.
Add Eggs and Vanilla: Beat in the eggs one at a time to the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract to infuse flavor.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing and keep the bread tender.
Fold in Strawberries and Nuts: Carefully fold in the chopped fresh strawberries and the optional chopped walnuts or pecans, dispersing them evenly throughout the batter without crushing the strawberries.
Preheat Oven: Preheat your oven to 350°F (175°C) to the correct temperature before baking the bread.
Prepare Pan: Grease and lightly flour a 9×5 inch loaf pan to ensure the bread does not stick and releases easily after baking.
Pour Batter: Pour the prepared batter into the greased loaf pan, spreading it evenly with a spatula to create a smooth top.
Bake: Bake the bread in the preheated oven for 50 to 60 minutes. Check doneness by inserting a wooden skewer or toothpick into the center of the loaf; if it comes out clean, the bread is ready.
Cool: Allow the bread to cool in the pan for 10 to 15 minutes, then gently remove it from the pan and place it on a wire rack to cool completely to prevent sogginess.
Serve: Slice and serve the strawberry bread as is or enjoy it with butter, cream cheese, or your favorite jam for added richness.

Notes

Using fresh strawberries is key to the best flavor and texture; avoid using frozen as they can release too much moisture.
Do not overmix the batter once dry ingredients are added to keep the bread tender and soft.
Ensure the butter is softened but not melted for proper creaming with the sugar.
You can substitute walnuts with pecans or omit nuts altogether for a nut-free version.
Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.