Strawberry Bread Tested Recipe

Strawberry Bread Recipe

When you see this Strawberry Bread, all puffed and brown, cooling on its rack, you could be fooled into thinking it is a yeast bread. Cut into it, though, and its taste and texture will tell you otherwise. This Strawberry Bread has the flavor of summer, full of juicy strawberries and chopped nuts. It is delicious cut into thick slices, with or without a slathering of butter.

Strawberry Bread is made a little differently than other quick breads that are just stirred together in one bowl. This bread is similar to a cake; that is, the butter is beaten with the sugar, the eggs are beaten in, and then the dry ingredients are added alternatively with the sour cream. Once it is put in the oven, it is baked until its crust is golden brown and a toothpick inserted in the center comes out clean. Make sure that it feels firm, with none of those soft wet areas in the center.

Since fresh strawberries are available year round, you can make this bread any time of the year. For maximum flavor, though, use fresh strawberries with lots of flavor. Cut them into bite sized pieces and when adding them to the batter, make sure they are completely coated with flour. This will keep them from sinking to the bottom of the pan during baking.


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Strawberry Bread: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).

Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and walnuts.

Scrape the batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 loaf.

References:

Junior League of Portland, Oregon. Portland's Palate. Portland, Oregon: 1992.

Mushet, Cindy. Baking with the American Harvest Newsletter. California: 1994.

Strawberry Bread Recipe:

1/2 cup (113 grams) unsalted butter

3/4 cup (150 grams) granulated whitesugar

3 large eggs

1 teaspoon pure vanilla extract

2 cups (260 grams) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup (120 ml) sour cream or plain yogurt

1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped

1 1/2 cups chopped fresh strawberries