Strawberry Sour Cream Bread Recipe

Introduction

Strawberry sour cream bread is a delightful treat combining tender crumb with bursts of fresh strawberry flavor. This moist loaf is perfect for breakfast, brunch, or a sweet snack any time of day.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract (optional)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 2 cups strawberries, sliced
• 1/2 cup strawberries, finely chopped or coarsely mashed
• 2 cups powdered sugar
• 1 tablespoon lemon juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
4. Step 4: Stir in the sour cream and vanilla extract until the mixture is well combined and smooth.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined—avoid overmixing.
7. Step 7: Fold in the sliced strawberries and the finely chopped or mashed strawberries carefully to distribute evenly.
8. Step 8: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Step 9: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Let the bread cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
11. Step 11: To make the glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled bread before serving.

Tips & Variations

• For extra flavor, add a teaspoon of almond extract along with the vanilla.
• Use frozen strawberries if fresh are not in season; just thaw and drain before adding.
• Swap the cinnamon for nutmeg or leave it out for a more straightforward berry flavor.
• Try folding in a handful of chopped nuts like pecans or walnuts for crunch.

Storage

Store the strawberry sour cream bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and refresh in a warm oven if desired. The glaze can be added fresh or omitted when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute for sour cream and will keep the bread moist while adding a slight tang.

How do I prevent the strawberries from sinking to the bottom?

Toss the sliced and chopped strawberries lightly in flour before folding them into the batter. This helps them stay evenly distributed during baking.

Strawberry Sour Cream Bread Recipe

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★★★★★

4.8 from 66 reviews

• Author: anna
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x

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Description

This Strawberry Sour Cream Bread is a moist and tender sweet bread loaded with fresh strawberries and a touch of cinnamon. It is enriched with sour cream for added richness and topped with a tangy lemon glaze made from powdered sugar and lemon juice. Perfect for breakfast, brunch, or an afternoon treat, this loaf combines fruity sweetness with soft crumb and a delightful balance of flavors.

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Ingredients

Scale 1x2x3x

For the Bread:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract (optional)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 2 cups strawberries, sliced
• 1/2 cup strawberries, finely chopped or coarsely mashed

For the Glaze:

• 2 cups powdered sugar
• 1 tablespoon lemon juice

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Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) to allow it to fully heat by the time your batter is ready.
2. Prepare the Pan: Grease a 9×5 inch loaf pan thoroughly using butter or non-stick spray to prevent sticking.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which typically takes about 2-3 minutes.
4. Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition to ensure full integration and a smooth batter.
5. Mix in Sour Cream and Vanilla: Stir in the sour cream and vanilla extract (if using) until the mixture is uniform and creamy, enriching the batter with moisture and flavor.
6. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and optional ground cinnamon to evenly disperse the leavening agents and spice.
7. Add Dry Ingredients to Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and mixing only until just combined to maintain a tender crumb texture.
8. Fold in Strawberries: Carefully fold in the sliced and chopped strawberries to avoid breaking them up too much and to distribute them evenly throughout the batter.
9. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to promote even baking and a uniform shape.
10. Bake the Bread: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
11. Cool the Bread: Let the bread cool in the pan for about 10 minutes to set, then carefully remove it and place on a wire rack to cool completely.
12. Prepare and Add Glaze: Mix the powdered sugar with lemon juice until smooth to make a tangy glaze, then drizzle it over the cooled bread to finish and add extra flavor.

Notes

• Ensure strawberries are fresh and properly dried to avoid adding excess moisture which can make the bread soggy.
• Do not overmix the batter once the dry ingredients are added; overmixing can result in a dense bread.
• The glaze can be adjusted by adding more lemon juice for a thinner drizzle or more powdered sugar for a thicker consistency.
• You can substitute the unsalted butter with melted coconut oil for a dairy-free variation.
• Store the bread wrapped in plastic or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: strawberry bread, sour cream bread, sweet bread, baked strawberry loaf, lemon glaze bread