Description
Delight in the freshness of summer with this irresistible Fresh Strawberry Bread. Bursting with juicy strawberries, this moist and tender bread is perfect for breakfast or as a sweet snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
Additional:
- 1 1/2 cups fresh strawberries (hulled and chopped)
- 2 tbsp all-purpose flour (for tossing strawberries)
Instructions
- Preheat Oven: Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups flour, sugar, baking soda, baking powder, and salt.
- Prepare Wet Ingredients: In a separate bowl, whisk eggs, oil, sour cream, and vanilla until smooth.
- Prep Strawberries: Gently toss chopped strawberries with 2 tablespoons flour to prevent them from sinking.
- Combine Ingredients: Add wet ingredients to dry ingredients and stir just until combined. Fold in strawberries.
- Bake: Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, drizzle with a simple glaze made from powdered sugar and milk once the bread has cooled.
- This bread can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
