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Strawberry Sour Cream Bread

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Strawberry Sour Cream Bread with Melting Butter

I have been seeing a lot of imported strawberries in the grocery stores lately and that reminded me of the fact that strawberry season was coming in a few months. I also remembered that I had frozen a lot of strawberries from last year and they were still taking up a lot of my precious little freezer space. I would have to use the frozen strawberries before strawberry season starts! Besides I would need that freezer space for my ice cream makers bowl and all of the ice cream that I plan on making during the summer. 🙂

Strawberry Sour Cream Bread
Recently I have been enjoying quick breads and I though that using the frozen strawberries in a strawberry quick bread would be a good idea. Since strawberries and sour cream go well together I wanted to use some in the quick bread. I found this recipe for a strawberry sour cream bread that sounded pretty good. Most quick bread are as simple as mixing the wet ingredients and the dry ingredients and then combining them but this recipe called for mixing them a bit at a time. It was still really easy and took almost no time at all. The baking bread of course filled my apartment with an amazing aroma. When the bread was still warm from the oven I had to give it the standard taste test with melting butter and it was really good! I had the strawberry sour cream bread for breakfasts during the week and I changed it up a bit each time. One morning I had the bread with some strawberry cream cheese and another morning I had it with some of the strawberry jam that I made last strawberry season and it was good both ways.

Strawberry Sour Cream Bread with Cream Cheese
The strawberries looked great when they went into the freezer and they looked the same when they came out of the freezer but the nice red colour dulled when they thawed and they shrunk. The thawed strawberries certainly did not look all that great but they still tasted good. In fact I think that freezing the strawberries may have enhanced their flavour a bit. It seems that frozen strawberries are fine for when you want some nice strawberry flavour but they are not so great when you want nice looking strawberries. The frozen strawberries were good for a recipe like this bread but they are not the most photogenic. I like to try to eat locally grown foods when I can so in the end I guess it works out.

Strawberry Sour Cream Bread with Strawberry Jam

Strawberry Sour Cream Bread

Strawberry Sour Cream Bread

Prep Time:30 minutes Cook Time:45 minutes Total Time:1 hour 15 minutes Servings: 20
ingredients
  • 1/2 cup unsalted butter
  • 3/4 cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream
  • 1/2 cup toasted pecans (coarsely chopped)
  • 2 cups strawberries (fresh or frozen)
directions
  1. Cream the butter and sugar in a bowl.
  2. Beat in the eggs one at a time.
  3. Beat in the vanilla.
  4. Mix the flour, baking powder, baking soda, salt and cinnamon in another bowl.
  5. Mix 1/3 of the dry ingredients into the wet.
  6. Mix 1/2 of the sour cream into the wet ingredients.
  7. Mix 1/3 of the dry ingredients into the wet.
  8. Mix the remaining sour cream into the wet ingredients.
  9. Mix the remaining dry ingredients into the wet.
  10. Mix in the strawberries.
  11. Pour the batter into a greased 9×5 inch loaf pan.
  12. Bake in a preheated 350F/180C oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
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Reader Interactions

Comments

  1. Ferdzy says

    Strawberries! Sour cream! Swoon! Looks fab. And good for you for planning ahead and using you local berries – they really are better, aren’t they?

    Reply

  2. Elle says

    Oh, Kevin–that looks so good! I was just in the kitchen looking for a snack–something exactly like this. And unless I want to start baking at 9:40 pm, I’m out of luck. Maybe for breakfast tomorrow! I’ve got frozen raspberries…

    Reply

  6. Jenny says

    How exciting,
    I’ve got a ton of strawberries that I just froze, I think I just found what I’ll be using them for!! Great looking recipe

    Reply

  7. Manggy says

    Yeah, there tends to be a bit of a letdown after thawing… But the flavor from the sugar/syrup they’re packed in usually help 🙂 Straight-to-puree/ ice cream/ strawberry sauce for those!

    I would never have thought of strawberries in a non-muffin quick bread! Very unique!

    Reply

  10. RecipeGirl says

    The strawberries around here have been really delicious lately. I’ve got a good one for Mike’s event too! Strawberries photograph so prettily when fresh… and then when you cook them- blek. dull. Your bread looks yummy.

    Reply

  14. Dhanggit says

    oh kevin, this strawberry sour cream bread definitely seduced me 🙂 i love the combinations of strawberries and sour cream. I must admit i rarely use strawberries for cooking I eat them as it is.;but i’ll definitely try this bread specially strawberries are in season here

    Reply

  19. Peter M says

    Living in Canada, we don’t have the luxury of buying “local” or a long growing season so, sue us Canadians for buying something from the South.

    The cake looks yum…I’ll have that with my “imported” coffee too!

    Reply

  21. Christie says

    This is divine!! I think a good variation would be raspberries and walnuts (instead of pecans). I’m definitely going to give this a go though, I love strawberries.

    Reply

  22. Patsyk says

    Sounds like a perfect combination, Kevin! I used up all my strawberries from the freezer already, but I’ll save this recipe for when we go strawberry picking!

    Reply

  23. Gloria says

    Oh my God!!! your pictures looks wonderful and looks so yummy! You take wonderful pictures Kevin, Im learning yet! Hubby gime me a digital camera for Christmas and sometimes the childs take the picture better!!! Looks wonderful. (how ever)

    Reply

  24. Anonymous says

    Wow! You know I’m with you on this one! Especially the part about using strawberries frozen from last year’s bounty before the fresh ones are available locally. I’ve never experienced ‘let down’ from thawing. I freeze them whole on cookie sheets before packing, so no need for sugary syrup. How do you freeze yours?

    I’m making this glorious bread today! Thanks,

    Deborah

    Reply

  25. Cafe Johnsonia says

    That looks so good, Kevin!

    I’ve been toying around with a recipe for blueberry muffins that uses a ton of sour cream. I wanted to adapt it for strawberries. The first time I made it, there was too much extra liquid from the strawberries. I’m so glad to have your recipe!

    Reply

  29. Emiline says

    Strawberry and sour cream go together well, don’t they?! You and I are both on to that secret.
    That loaf looks beautiful. I don’t think I want to post the bread I made the other day.

    Reply

  30. The Tough Guy says

    Wonderful wonderful blog. I was looking for a way to roast the chestnuts I bought them 2 months ago and found you. Thanks. I’m going to roast them today and enjoy. And by the way I’m not surprised that you have no Persian meal in your menu because they are mostly complicated and difficult to make but I’ll send you recipes, if you like and I bet you’ll love the food. Keep the good work

    Reply

  43. jyllian says

    So I tried to make this and something turned out wrong. I baked it for the suggested hour (and the crust looked like yours) but it was totally gummy and gluey inside, not fluffy and golden like yours. I used fresh strawberries but I think either fresh or frozen carries with them a good deal of liquid. My berries were big and juicy. Maybe I should have gotten the little, drier kind? Anyway, it was so disappointing as I was excited about this recipe.

    Reply

  44. Kevin says

    jyllian – Sorry it did not work out for you. When baking a bread like this I take the bake time as a guideline for when to start testing to see if it is done. The toothpick test will definitively tell you if it is done baking. You poke the toothpick into the center of the bread and if it comes out clean it is done baking. If it is still gummy and gluey inside the toothpick will come out covered in batter and you know that it needs some more time. If the top looks like it is going to burn and it still needs more time you can cover the bread with foil and continue to bake.

    Reply

  45. 'Becca says

    After 9 months and 44 comments…did no one notice that this recipe with all its detail about when to add things never mentions when to add the STRAWBERRIES?!?! With the sour cream, I’m guessing. I plan to try this recipe tomorrow! Thanks.

    Reply

  47. Katherine says

    I just made this and it's so yummy! However, I made a few changes: applesauce instead of butter, decreased the sugar to a bit more than 1/3 c, whole fat plain yogurt instead of sour cream, and used whole wheat flour instead of all-purpose. Sweet but not overwhelmingly sweet, and fairly healthful. Thanks for a great recipe!

    Reply

  48. Laura says

    I made this yesterday and it was sooo good for breakfast today. When I saw the recipe and especially the photos I just had to try it, it looked so amazing! I made a couple of substitutions but otherwise closely followed the recipe. I used blueberries (frozen) rather than strawberries (I live in Japan and had a hard time finding strawberries at the store) and also used whole wheat flour instead of white. I also added some oatmeal flakes to the top of the loaf before putting it in the oven. It turned out delicious and my husband said he could eat it everyday. Thank you so much for the great recipes!

    Reply

  49. Adrienne says

    Thanks for sharing the recipe! I have strawberries sitting in my frige waiting for me to do something with them and I just so happen to have a ton of leftover sourcream from all my Easter recipes so this is perfect! Thanks again 🙂

    Reply

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