Description
A straightforward recipe for moist quick bread featuring fresh strawberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For a sweeter top, sprinkle 1 tablespoon of coarse sugar over the batter before baking.
- If your strawberries are very juicy, lightly dust them with a teaspoon of flour before folding them into the batter to prevent sinking.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15
- Sodium: 250
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: strawberry bread, quick bread, sweet bread, fresh strawberry recipe, loaf cake