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Tuesday, May 15, 2012

Strawberry Bread Recipe

This is a strawberry bread recipe that I baked from This is a light and fluffy bread with chunks of fresh strawberries and a light cinnamon flavor. It will be good for breakfast or anytime of the the day that you will want a light snack

** I added 1/2 teaspoon of nutmeg to the recipe

These are the ingredients that you will need:
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups (260 grams) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup (120 ml) sour cream or plain yogurt

1/2 cup (120 ml) toasted walnuts, almonds, hazelnuts, or pecans, coarsely chopped

1 1/2 cups (360 ml) fresh strawberries, diced

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 

Place the nuts on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the diced strawberries and chopped nuts. 

Scrape the batter into the prepared pan and bake for about 60-70 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

This is what the batter should look like before going in the oven. I used a 10 inch loaf pan. Before putting in the batter, I used a non-stick baking spray with flour to coat the inside of the pan.

This is the finished product. You will know when the bread is completely baked when you insert a toothpick in the middle and it comes out clean.

Let me know if you try this recipe or if you have any questions about the baking process. I can be reached at

Savor the Baking,

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