Introduction

Fresh strawberry bread is a delightful twist on classic quick bread, bursting with sweet, juicy strawberries and warm spices. Perfect for breakfast or an afternoon snack, this moist loaf is easy to make and sure to impress family and friends.

Fresh Strawberry Bread Recipe - Recipe Image

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh strawberries, hulled and chopped
1/2 cup chopped walnuts or pecans (optional)

Instructions

Step 1: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 2: In a separate bowl, cream the softened butter and sugar together until light and fluffy using a hand or stand mixer.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing each addition just until combined.
Step 5: Gently fold in the chopped strawberries and nuts, if using, being careful not to overmix to avoid breaking up the fruit.
Step 6: Preheat the oven to 350°F (175°C).
Step 7: Grease and flour a 9×5 inch loaf pan to prevent sticking.
Step 8: Pour the batter into the prepared pan and spread it evenly with a spatula.
Step 9: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 10: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 11: Slice and serve the bread plain or with butter, cream cheese, or your favorite jam.

Tips & Variations

For a nuttier flavor, toast the walnuts or pecans before folding them into the batter.
If fresh strawberries are not in season, frozen strawberries can be used—just be sure to thaw and drain excess liquid.
To add extra moisture and sweetness, drizzle a simple glaze made of powdered sugar and lemon juice over the cooled bread.
To avoid the strawberries sinking to the bottom, toss them in a little flour before folding them into the batter.

Storage

Store the strawberry bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices gently in a toaster oven or microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture that can make the bread soggy.

How can I tell when the bread is fully baked?

Insert a wooden skewer or toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If batter sticks to it, bake for a few more minutes and test again.

Fresh Strawberry Bread Recipe

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★★★★★

4.7 from 77 reviews

This Fresh Strawberry Bread recipe offers a moist, flavorful quick bread bursting with fresh strawberries and a warm blend of cinnamon and nutmeg. Perfect for breakfast, brunch, or a cozy snack, this bread combines the richness of butter and sour cream with a tender crumb, making it an irresistible homemade treat.

Author: Dana
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Add-ins

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

Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which incorporates air for a tender crumb.
Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, then stir in the vanilla extract for flavor.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the bread.
Fold in Strawberries and Nuts: Gently fold in the chopped fresh strawberries and nuts if using, being careful not to crush the berries to maintain their texture and moisture.
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
Prepare Pan: Grease and lightly flour a 9×5 inch loaf pan to prevent sticking and ensure an even bake.
Pour Batter: Pour the prepared batter into the loaf pan, spreading it evenly with a spatula to ensure uniform baking.
Bake: Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean without wet batter.
Cool: Allow the bread to cool in the pan for 10 to 15 minutes to firm up before transferring it to a wire rack to cool completely.
Serve: Slice the cooled bread and serve. It is delicious enjoyed plain or with spreads like butter, cream cheese, or jam.

Notes

Do not overmix the batter after adding the dry ingredients to keep the bread tender.
Fresh strawberries add moisture; ensure they are well-drained and gently folded to avoid sogginess.
Using nuts is optional but adds a delightful crunch and flavor contrast.
For best results, use room temperature ingredients to help with even mixing.
This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
Freeze leftover bread wrapped tightly for up to 3 months; thaw before serving.

Keywords: fresh strawberry bread, strawberry quick bread, homemade bread, baked strawberry bread, fruity loaf, cinnamon nutmeg bread