Here’s a Strawberry Sour Cream Bread recipe that’s moist, tender, and full of fresh berry flavor. It’s easy to make and perfect for breakfast, snacks, or gifting.
🍓 Strawberry Sour Cream Bread
Ingredients
Dry ingredients
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2 cups all-purpose flour
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1 cup granulated sugar
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
Wet ingredients
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2 large eggs
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1 cup sour cream
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½ cup vegetable oil (or melted butter)
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1 tsp vanilla extract
Add-ins
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1 ½ cups fresh strawberries, diced
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1 tbsp flour (for tossing strawberries)
(Optional topping)
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2 tbsp coarse sugar or a simple glaze
🥣 Instructions
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Prep the pan & oven
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line with parchment. -
Mix dry ingredients
In a large bowl, whisk together:-
flour, sugar, baking soda, baking powder, and salt.
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Mix wet ingredients
In another bowl, whisk together:-
eggs, sour cream, oil (or butter), and vanilla.
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Combine the batter
Pour the wet ingredients into the dry. Stir gently until just combined—don’t overmix. -
Prepare strawberries
Toss the diced strawberries with 1 tbsp flour (helps prevent sinking), then gently fold into the batter. -
Bake
Spread batter into the loaf pan. Bake 55–65 minutes, or until a toothpick comes out clean.
(Tent with foil halfway if it browns too fast.) -
Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack.
✨ Optional Glaze
Whisk together:
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½ cup powdered sugar
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1–2 tbsp milk or cream
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½ tsp vanilla
Drizzle over the cooled bread.
🍽 Tips & Variations
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Substitute part of the strawberries with blueberries or raspberries.
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Add ½ tsp almond extract for a bakery-style flavor.
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Fold in ½ cup white chocolate chips for extra sweetness.
If you want, I can also give you a muffin version, a healthier version, or one using frozen strawberries!
