Description

This irresistibly soft strawberry sour cream bread is a delightful treat perfect for easy baking. Moist and tender with fresh strawberries folded into a cinnamon-spiced batter, it’s topped with a luscious strawberry glaze that enhances its fruity flavors. Ideal for breakfast, brunch, or a sweet snack, this loaf combines classic comfort with fresh, vibrant berries.

Ingredients

Scale

Bread Batter

1/2 cup Unsalted Butter (Softened)
1 cup Granulated Sugar (Could substitute with brown sugar)
2 large Eggs (Flax eggs for vegan)
1 cup Sour Cream (Or Greek yogurt)
2 cups All-Purpose Flour (Can substitute with whole wheat flour)
2 teaspoons Baking Powder (Ensure freshness)
1 teaspoon Baking Soda
1/2 teaspoon Salt (Omit if using salted butter)
1 teaspoon Ground Cinnamon (Optional)
2 cups Strawberries (Fresh or frozen, diced if fresh)

Strawberry Glaze

1 cup Strawberries (Finely chopped or coarsely mashed)
1 cup Powdered Sugar (Adjust for pourable sauce)
1 tablespoon Lemon Juice (Fresh preferred)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (180°C) and grease a loaf pan thoroughly to prevent sticking.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes, which helps incorporate air for a tender crumb.
Add Eggs and Sour Cream: Incorporate the eggs one at a time, mixing well after each addition. Then stir in the sour cream until the batter is smooth and well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix, then fold in the diced strawberries to evenly distribute them throughout the batter.
Fill and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the bread is baking, combine the finely chopped or coarsely mashed strawberries, powdered sugar, and fresh lemon juice in a bowl and stir until smooth to create the strawberry glaze.
Cool and Glaze: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to room temperature before pouring the glaze over the top to set.

Notes

You can substitute brown sugar for granulated sugar for a richer flavor.
For a vegan version, replace eggs with flax eggs and use dairy-free sour cream or yogurt.
If using salted butter, omit the additional salt in the batter.
Fresh strawberries create a fresh taste, but frozen berries work well when fresh are not available.
Adjust the powdered sugar in the glaze for desired sweetness and consistency.
Ensure the bread is cooled before glazing to prevent the glaze from melting off.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: strawberry bread, sour cream bread, soft bread, easy baking, strawberry glaze, quick bread, sweet bread