Strawberries ‘n Cream Bread

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This ultra moist strawberry bread recipe is easy to make, quick, and simple. It’s a strawberry and cream bread that makes a great snack, breakfast, or dessert!

If you have had a recipe for strawberry bread in the past leave you wanting something more, you are not alone. A lot of strawberry quick bread recipes come out a little blah.

This one is indulgent, packed with flavor, and so moist you won’t have to worry about crumbs…they’ll be gobbled up as well! That is the first part I eat on my Strawberry & Rhubarb Crisp that I posted last week.

Strawberry and Cream Bread Tips: 

These are not so much tips as they are reminders and pointers to make sure that your bread comes out perfectly every single time. Fruit in desserts (hello, Peanut Butter Banana Bread, is my jam.) 

This recipe for strawberry bread calls for sour cream. That might sound odd but trust me, it adds so much moisture and a nice balancing flavor. Remember when I added buttermilk to my Cinnamon Crumb Banana Bread? Same deal.

You don’t want to skip it or replace it. It is not going to make your recipe taste funny, I promise. 

Use the most ripe strawberries you can find. We’re also using a strawberry extract which will make sure each and every bite of this strawberries and cream bread is loaded with flavor. The ripe strawberries will add moisture to the bread and they will have the most flavor, so try to find bright red, deliciously fragrant, perfectly ripe strawberries for this recipe. 

If you can let this sit for a whole day after baking the flavor will be even more incredible but the smell might be too tempting so I don’t blame you for digging in when it’s hot from the oven! Straight out of the oven is one of the best ways to eat this bread and my famous Cinnamon Apple Pie Bread.

What you’ll need to make this recipe for strawberry bread at home: 

Most of these ingredients are already in your pantry so don’t be overwhelmed by the list. The baking staples I always have on hand but the fresh stuff you might need to shop for! Be sure to keep the cinnamon in there, it adds a little something extra that puts this strawberry bread over the top! 

• 1 and ¾ cup all-purpose flour
• ½ tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• ¼ tsp. cinnamon
• ½ cup (1 stick) unsalted butter, softened to room temperature
• ¾ cup sugar
• 2 large eggs, room temperature
• ½ cup sour cream
• 1 tsp. vanilla extract
• 1 tsp. strawberry extract
• 1 cup fresh strawberries, chopped
• ¾ cup toasted pecans, chopped, divided

If you have allergies and need to leave out the nuts,  you totally can. It will take away a little bit of the texture of the finished bread but it’s not going to destroy the recipe by any means! 

How to make strawberry and cream bread: 

This bread will need to bake for about an hour. Check it at 50 minutes just to be sure but I like to make sure I give it plenty of time to finish baking. It will still be just as moist and delicious so don’t be tempted to under bake it! When a toothpick comes out clean it’s ready to cool! 

1. Preheat the oven to 350°. 
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. 
3. Add in sour cream, vanilla and strawberry extract; mix well.
4. In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon;  gradually stir into creamed mixture just until moistened. 
5. Fold in strawberries and 1/2 cup of pecans
6. Pour into a greased 8×4 inch loaf pan. Sprinkle with remaining nuts. 
7. Bake 50-60 minutes or until a toothpick or knife inserted in the center comes out clean. 
8. Cool in pan 10-15 minutes before removing to a wire rack to cool completely. Enjoy!

Keep in mind that as I said in my post about Blueberry Banana Bread, you will want to use room temperature ingredients. This is important for the eggs and butter as well as the strawberries.

Differences in temperature can impact the time the bread takes for rising, baking, and more so give them plenty of time to come up to room temperature naturally. Microwaving is not the same thing as room temperature!! I have learned that the hard way. I am…um….really impatient.

Can I make this strawberry bread year round? 

As long as you can find fresh strawberries you can make this recipe. I don’t recommend using the frozen strawberries. They are too wet, they can turn the bread an odd color, and they don’t have the same delicious flavor as the fresh ones. 

The good news is that strawberries are usually readily available for most of the year, if you get hooked on this recipe you’ll be able to make it as many times as you’d like.

If you have leftover strawberries, be sure to also try my Strawberry Oatmeal Bars!

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