This strawberry sour cream bread is so simple to make and it tastes delicious. The texture is very similar to banana bread, but you get a little strawberry flavor in every bite – perfect to serve for breakfast or with a cup of afternoon tea. It freezes well, too!
Whenever I make this recipe, I am always tempted to slice a piece before the bread cools completely. But I have learned to wait… the texture improves drastically after the bread cools – and tastes even better the day after you bake it.
Are local strawberries showing up in your market yet? It’s a little too early for local berries here in Seattle, but the California berries are looking, and tasting pretty darn good!
If you LOVE strawberries, you might also enjoy:
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup sour cream
- 1/2 cup pecans, coarsely chopped
- 2 cups fresh strawberries, hulled, halved, and sliced
- Preheat oven to 350 degrees.
- Place the butter and sugar in the bowl of a stand mixer. Mix on medium speed until light and fluffy.
- Add the eggs, one at a time.
- Add the vanilla.
- In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
- Reduce the mixer speed to low and add 1/2 of the dry ingredients.
- Add 1/2 of the sour cream, followed by the remaining dry ingredients, and then the remaining sour cream.
- Turn off the mixer and stir in the sliced strawberries by hand.
- Pour the batter into a greased or sprayed 9 x 5 loaf pan.
- Bake at 350 degrees until the loaf is golden brown and a toothpick inserted into the center comes out clean – approximately 60 minutes.