Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional but delicious)
- ½ teaspoon ground nutmeg (optional)
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup sour cream (full-fat for best moisture)
- ½ cup vegetable oil or melted butter
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (optional but brightens flavor)
Strawberries
- 1 ½ cups diced fresh strawberries
- 1 tablespoon flour (to coat strawberries so they don’t sink)
Topping (Optional But Amazing)
- 2 tablespoons coarse sugar
- ½ teaspoon cinnamon
- OR a simple glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla
🍓 Instructions
1. Prepare the pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray.
- Line with parchment paper for easier removal.
2. Mix dry ingredients
In a medium bowl, whisk together:
- Flour
- Sugar
- Baking soda
- Baking powder
- Salt
- Cinnamon and nutmeg (if using)
3. Mix wet ingredients
In a large bowl, whisk:
- Eggs
- Sour cream
- Oil or melted butter
- Vanilla
- Lemon zest
4. Combine wet and dry mixtures
- Add dry ingredients into wet ingredients.
- Stir gently with a spatula until just combined.
- DO NOT overmix — this keeps the bread tender and moist (MAX KEYWORD).
Batter will be thick.
5. Prepare strawberries
- Toss diced strawberries with 1 tablespoon of flour.
- Fold them gently into the batter.
This prevents strawberries from sinking and gives an even strawberry burst in every slice (MAX KEYWORD Strawberry Sour Cream Bread).
6. Transfer batter to loaf pan
- Spread batter evenly into the prepared pan.
- If using the crunchy topping, sprinkle coarse sugar + cinnamon on top.
7. Bake
Bake at 350°F (175°C) for 55–70 minutes, depending on your oven.
Tips for perfect baking:
- Check at 50 minutes.
- Cover lightly with foil if the top browns too fast.
- A toothpick should come out clean or with moist crumbs — not wet batter.
8. Cool
- Allow the loaf to cool 10 minutes in the pan.
- Lift out using parchment and cool at least 1 hour before slicing.
This cooling time helps the Strawberry Sour Cream Bread set for perfect slices (MAX KEYWORD).
🍓 Optional Vanilla Glaze
Whisk together:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla
Drizzle over fully cooled bread for extra sweetness and shine.
🍓 Storage Instructions ( Strawberry Sour Cream Bread)
- Store wrapped at room temperature for 2–3 days.
- Refrigerate up to 1 week.
- Freeze slices for up to 3 months (wrap in plastic + freezer bag).
🍓 Serving Ideas
- Warmed with butter
- With whipped cream
- With fresh strawberries
- As breakfast, snack, or dessert