Strawberries 'n' Cream Bread Recipe

Strawberries 'n' Cream Bread Recipe Strawberries 'n' Cream Bread Recipe photo by Taste of Home Rating 5

Meet the Cook: Once strawberry-picking time arrives here each summer, my husband and I look forward to this bread. Since only fresh strawberries will do, I have been thinking of trying a different kind of berry...so we can enjoy it more often. Baking is great fun for me. I have to admit, though, sweets are my weakness. On occasion, a bag of chocolate chips never makes it to the batter! -Suzanne Randall, Dexter, Maine

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Strawberries 'n' Cream Bread Recipe
  • Prep: 15 min. Bake: 65 min. + cooling
  • Yield: 16 Servings
15 65 80

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup chopped fresh strawberries
  • 3/4 cup chopped walnuts, toasted, divided

Directions

  • In a large bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well.
  • Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts.
  • Pour into a greased 8-in. x 4-in. loaf pan. Sprinkle with remaining nuts. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf.

Nutritional Facts 1 serving (1 slice) equals 199 calories, 11 g fat (5 g saturated fat), 47 mg cholesterol, 196 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Strawberries 'n' Cream Bread in Country Woman May/June 1998, p33

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Reviews for Strawberries 'n' Cream Bread

Strawberries 'n' Cream Bread Recipe

Strawberries 'n' Cream Bread

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(1-7) of 7 reviews

Reviewed on Apr. 24, 2012 by oetjensfamily

This was very easy to make and tasted great.

Reviewed on Jul. 02, 2011 by lilbrownhouse@yahoo.com

This was a delicious bread that even the kids liked. It froze well and we are looking forward to making this again!

Reviewed on Aug. 18, 2010 by Paula Kennish

This recipe is wonderful! I used 1 cup strawberries & 1 cup pecans. It's also really good with fresh peaches & sliced almonds.

Reviewed on Apr. 15, 2010 by caryn moody

very yummy! due to allergies, i left the walnuts out, but it was still delicious! i also used about 1 cup of strawberries, and i think it's the perfect amount! i used margarine and reduced fat sour cream and it turned out great! will make again!

Reviewed on Feb. 22, 2010 by scent4U

Very good, but I will put some strawberry extract in it for more strawberry taste.

Reviewed on May. 27, 2009 by tgbvmb

Suzanne, I think you will find that using frozen whole strawberries, thawed and chopped, will make an acceptable substitution when fresh berries aren't available. I have a recipe that uses frozen berries in syrup, but that makes a very sweet loaf. I'm gonna try yours with the frozen whole berries!

Reviewed on May. 24, 2008 by darlenemt08

YUMMY! I wasn't sure how I'd like strawberries in a bread but this sure tastes GREAT! It's great for a snack anytime of the day or, just eat it for breakfast.

I like pecans and used those instead. I also put in 1 cup instead of 3/4 c. of strawberries. I made 2 batches in 1 week. I made 1 with real butter and one with margarine. The real butter one was sweeter and tasted better. I made the first one in the 8" x 4" loaf pan but made the other batch in 3 mini loaves. The mini loaves would make great gifts.

 
 

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