Fresh Strawberry Bread
This moist, tender strawberry bread is packed with fresh berries for a sweet taste of summer. Try toasting a slice for breakfast and topping it with a smear of cream cheese!
Servings 10
Ingredients
- ½ cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup buttermilk
- 1 ½ cups chopped fresh strawberries
Instructions
- Grease and flour (1) 9x5-inch loaf pan. Preheat oven to 350°F.
- With electric mixer, cream butter, cream cheese, and sugar on medium speed until light and fluffy, 3-5 minutes. Add eggs one at a time, mixing until well combined. Mix in vanilla.1/2 cup unsalted butter, 4 ounces cream cheese, 1 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk flour, baking powder, baking soda and salt. Slowly add to the butter mixture, mixing until just combined. Add the buttermilk and mix only until just combined; do not over mix.2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 cup buttermilk
- Switch to a spatula and carefully fold in strawberries. Batter will be thick.1 1/2 cups chopped fresh strawberries
- Spread batter into the prepared loaf pan. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Let bread cool in the loaf pan for about 30 minutes before turning out onto a wire rack to finish cooling.
Notes
Ingredients
- If you are out of buttermilk, make a 2-ingredient buttermilk substitute.
- This recipe is best with fresh strawberries, but you can use frozen diced strawberries in a pinch. Do not thaw them before adding them to the batter.
Optional toppings
- If you'd like, you can sprinkle the top of the loaf with coarse sugar before baking for a crunchy sugar topping.
- If you prefer a glaze on your strawberry bread, try the lemony strawberry glaze from my strawberry brownies recipe.
Storage
- Store well wrapped at room temperature for 2-3 days or in the refrigerator for 4-5 days.
- The bread can be frozen whole or in slices. Wrap the cooled loaf in a layer of plastic wrap followed by a layer of heavy-duty foil, or wrap individual slices in a layer of plastic wrap before placing in a zip-top freezer bag. Freeze for up to 1 month. Thaw at room temperature for 1-2 hours, or unwrap individual slices and microwave for 30-60 seconds to thaw and warm through.
