This Strawberry Sour Cream Bread is a moist, flavorful loaf perfect for breakfast or an afternoon snack. The tangy sour cream and sweet strawberries combine beautifully to create a soft, tender crumb, while a sprinkle of sliced almonds on top adds a delightful crunch. Easy to make and full of fresh strawberry flavor, this bread is a wonderful treat for any time of day.
Ingredients:
- 250 g all-purpose flour
- 150 g granulated sugar
- 1 tsp baking powder (about 4 g)
- 1/2 tsp baking soda (about 2 g)
- 1/2 tsp salt (about 3 g)
- 120 g sour cream
- 2 large eggs
- 60 g unsalted butter, melted
- 1 tsp vanilla extract
- 200 grams of fresh strawberries, with the tops removed and diced
- 30 g sliced almonds (optional, for topping)
Instructions:
- Preheat the Oven: Preheat your oven to 175°C (350°F). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a sizable mixing bowl, blend the flour, sugar, baking powder, baking soda, and salt using a whisk until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the sour cream, eggs, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and gently mix until just combined.
- Fold in Strawberries: Gently fold in the chopped strawberries, making sure they are evenly distributed throughout the batter.
- Pour and Top: Pour the batter into the prepared loaf pan, spreading it evenly. If using, sprinkle sliced almonds over the top.
- Oven Time: Place in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center emerges clean.
- Let It Cool: After baking, let the bread sit in the pan for approximately 10 minutes before carefully moving it to a wire rack to cool completely.
Conclusion:
This Strawberry Sour Cream Bread is soft, moist, and packed with delicious strawberry flavor. Perfect for sharing or keeping as a treat for yourself, it’s easy to make and absolutely satisfying. Serve it plain, with a touch of butter, or even lightly toasted for a comforting snack or breakfast.
Strawberry Sour Cream Bread with Almond Topping
A moist and flavorful strawberry bread made withsour cream and topped with almonds for added texture.
- 250 g all-purpose flour
- 150 g granulated sugar
- 1 tsp baking powder (about 4 g)
- 1/2 tsp baking soda (about 2 g)
- 1/2 tsp salt (about 3 g)
- 120 g sour cream
- 2 large eggs
- 60 g unsalted butter (melted)
- 1 tsp vanilla extract
- 200 grams of fresh strawberries (with the tops removed and diced)
- 30 g sliced almonds (optional, for topping)
- Preheat the Oven: Preheat your oven to 175°C (350°F). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a sizable mixing bowl, blend the flour, sugar, baking powder, baking soda, and salt using a whisk until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the sour cream, eggs, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and gently mix until just combined.
- Fold in Strawberries: Gently fold in the chopped strawberries, making sure they are evenly distributed throughout the batter.
- Pour and Top: Pour the batter into the prepared loaf pan, spreading it evenly. If using, sprinkle sliced almonds over the top.
- Oven Time: Place in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center emerges clean.
- Let It Cool: After baking, let the bread sit in the pan for approximately 10 minutes before carefully moving it to a wire rack to cool completely.