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A quick and easy strawberry bread filled with plenty of strawberries and topped with a fresh strawberry glaze.
The fresh local strawberries are everywhere and I couldn’t resist making my favourite fresh strawberry quick bread! (Taking the opportunity to update to photos of course!)
This is a really easy to make quick bread where the wet ingredients are all mixed together, the dry ingredients are mixed together, the wet are mixed into the dry before adding the strawberries and baking! The strawberries in this bread are large chunks of diced fresh strawberries that are always a pleasure to bite into!
One of the liquid ingredients is sour cream, since strawberries and cream are a fabulous flavour combination, which helps keep the bread nice and moist and tender. You can never really have too many strawberries and so this bread is topped with a fresh strawberry glaze, made with finely diced (or mashed) fresh strawberries and powdered sugar! Yum! The pink-red strawberry glaze looks so amazing drizzled over the bread and it tastes even better!
Strawberry Sour Cream Bread
Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 10(1 loaf or 10 slices)
A quick and easy strawberry bread filled with plenty of strawberries and topped with a fresh strawberry glaze.
ingredients
For the strawberry bread:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon vanilla extract (optional)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
2 cups strawberries, sliced (fresh or frozen)
For the strawberry glaze:
1/2 cup strawberries, finely chopped or coarsely mashed
2 cups powdered/confectioners sugar
1 tablespoon lemon juice
directions
For the strawberry bread:
Cream the butter and sugar in a bowl.
Beat in the eggs, one at a time, followed by the sour cream and vanilla.
Mix the flour, baking powder, baking soda, salt and cinnamon in another bowl.
Mix the wet ingredients into the dry ingredients before mixing in the strawberries.
Pour the batter into a greased 9X5 inch loaf pan and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 50-60 minutes.
For the strawberry glaze:
Mix everything until the sugar has melted into a thick sauce before drizzling over the cooled bread.
Option: Add 1/2 cup coarsely chopped toasted pecans, or other nut.
Option: Add 1/2 cup white chocolate chips!
Option: Use less confectioners sugar for a sauce rather than a glaze.
Nutrition Facts: Calories 381, Fat 13g (Saturated 7g, Trans 0.3g), Cholesterol 86mg, Sodium 168mg, Carbs 61g (Fiber 1g, Sugars 40g), Protein 5g
