Strawberry Sour Cream Bread

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
2. Prepare the strawberries: Dice the fresh strawberries into small pieces. To prevent them from sinking to the bottom of the loaf while baking, toss the diced strawberries in a tablespoon of flour (this helps to coat them and keep them suspended in the batter).

Step 2: Make the Batter

1. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
2. Add the eggs and sour cream: Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Mix until smooth and well combined.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
4. Fold in the strawberries: Gently fold the diced strawberries (and optional nuts, if using) into the batter with a spatula.

Step 3: Bake the Bread

1. Transfer to the pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
2. Bake: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs attached. If the bread starts to brown too quickly on top, you can tent it with aluminum foil to prevent overbaking.
3. Cool: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 4: Slice and Enjoy!

Once the bread has cooled, slice it into thick, generous pieces and enjoy! You’ll find that each bite is moist, flavorful, and full of the sweetness of strawberries.

Tips for the Perfect Strawberry Sour Cream Bread

• Use ripe strawberries: The better the quality of the strawberries, the more flavorful your bread will be. Look for ripe, sweet strawberries for the best results.
• Don’t overmix the batter: When adding the dry ingredients to the wet mixture, stir gently to avoid overmixing. This will ensure the bread remains light and tender.
• Add some texture: For a bit of crunch, consider adding chopped walnuts, pecans, or even chocolate chips to the batter.
• Storage: This bread stays moist for several days when wrapped tightly in plastic wrap or stored in an airtight container. You can also freeze individual slices for a convenient treat later.

How to Serve Strawberry Sour Cream Bread

• For breakfast or brunch: Serve slices of strawberry sour cream bread with a cup of coffee or tea. You can also top it with butter, cream cheese, or even a drizzle of honey for added flavor.
• As a snack: Enjoy a slice of this sweet bread on its own or spread with a little Nutella or peanut butter for an extra indulgence.
• For dessert: Serve it with whipped cream or a scoop of vanilla ice cream for a light and fruity dessert option.

Conclusion

Strawberry Sour Cream Bread is a delightful, easy-to-make treat that combines the best of sweet and tangy flavors with a moist, tender texture. Whether you’re baking for a special occasion or simply craving something sweet, this bread is sure to satisfy. With its simple ingredients and delicious results, it’s a recipe you’ll want to make again and again—perfect for any time of year when fresh strawberries are in season. Happy baking!