Strawberry Sour Cream Bread with Fresh Strawberry Glaze

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. Cream butter and sugar. In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Combine with sour cream. Mix in the sour cream until smooth. Gradually fold in the dry ingredients until just combined.
5. Add strawberries. Gently fold in the chopped strawberries, being careful not to overmix.
6. Bake. Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare the glaze. In a small bowl, whisk powdered sugar with strawberry puree until smooth. Adjust consistency with more puree or powdered sugar as needed.
8. Glaze the bread. Drizzle the strawberry glaze over the cooled bread. Let it set for a few minutes before slicing.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8–10
• Difficulty: Easy

Variations & Substitutions

• Use frozen strawberries if fresh aren’t available—thaw and drain excess liquid first.
• Swap sour cream for Greek yogurt for a slightly tangier flavor.
• Add a handful of chopped nuts, such as almonds or pecans, for added texture.

Serving Suggestions