Strawberry Bread


  • 1/2 cup unsalted butter
  • 3/4 cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup walnuts or pecans coarsely chopped (optional)
  • 1 1/2 cups chopped fresh strawberries


  • Preheat oven to 350F degrees and place the oven rack in the middle position.
  • Spray the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) with nonstick cooking spray.
  • In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened.
  • Add the sugar and continue to beat until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Add 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 chopped strawberries and walnuts.
  • Scrape the batter into the prepared pan and bake about 1 hour, 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.

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