I never knew I needed strawberry bread in my life until I tried this recipe. A number of years ago, I was minding my own business at my end of the hallway while at school when three students ran over to me and HAD to share what they had just created in their Family and Consumer Science class. It was this bread. Let me tell you, it was delicious. If three teenage boys could create such a delicious treat, I knew I needed to give it a try on my own.
I immediately went to the teacher and asked if I could have the recipe. She shared a folded up copy students had left in her classroom, and it went straight into my files. Now it’s a sheet of paper I hold dear because not only is it full of stains from repeated use (aren’t those THE best recipes?!), but it also reminds me of those awesome students I got to teach so early on in my career.
Wondering what makes this strawberry bread so good? I believe it’s the Greek yogurt (or sour cream, if that’s what you have on hand). It makes for this moist, delightful summer bread. In fact, when I want an indulgent quick bread, I look for Greek yogurt in the recipe. It’s a secret, take this recipe to the next level, kind of ingredient.
Now, I know most recipes I share have had a “let’s make it healthier” make over. This strawberry bread will not be one of those recipes. Sometimes you just need to follow your taste buds and enjoy a little sugar and sweetness, right?
Your ingredients
- 1 ¾ cup flour (I used whole wheat)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup butter, softened
- ½ cup white sugar
- ¼ cup brown sugar
- 2 eggs (room temperature)
- ½ cup plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla
- 1 ¼ cup finely chopped strawberries
Your Steps
Preheat the oven to 350 degrees. In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a larger bowl, beat butter until creamy. Gradually add sugars and beat until light and airy. Beat in eggs, ideally one at a time. But let’s be real, who remembers to do that? I mean, I don’t ⅔ of the time. Add sour cream and vanilla and mix until well combined.
Stir in flour mixture until just combined. Avoid over mixing. Fold in strawberries. Be gentle with them or you will end up with a pink bread. Pour into a greased bread pan and bake for 60-65 minutes in the center of the oven.
A few notes:
- I know I said mix the dry ingredients in a small bowl. But for real, I hate extra dishes. I am the kind of cook that will intentionally use a smaller measuring cup to measure out 1 cup measurements if it means using one less dish. That being said, I have often made this recipe by adding the dry ingredients to the top of the wet, mixing slightly to blend the spices, and then stirring it all together. But you do you 🙂
- I ADORE my flexible cutting boards for all sorts of cooking. They are actually the only kind of cutting boards I use (if I can help it). If you haven’t used them before, check out the link below. They are color coded for different types of food and make scraping into a bowl or pan easy as can be.
- I used fresh strawberries from our garden, which are generally smaller than store bought. Because of this, I simply sliced them rather than chopping them small. Again, do what you prefer.
Looking for other sweet treats to bake? Check out my baking page here!
Quick Strawberry Bread
Ingredients
- 1 ¾ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup butter softened
- ½ cup white sugar
- ¼ cup brown sugar
- 2 eggs room temperature
- ½ cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla
- 1 ¼ cup finely chopped strawberries
Instructions
- Preheat the oven to 350 degrees. In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a larger bowl, beat butter until creamy.
- Gradually add sugars and beat until light and airy.
- Beat in eggs, one at a time.
- Add sour cream and vanilla and mix until well combined.
- Stir in flour mixture until just combined. Avoid over mixing.
- Gently fold in strawberries.
- Pour into a greased bread pan and bake for 60-65 minutes in the center of the oven.
