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Strawberries 'n' Cream Bread Recipe

Strawberries 'n' Cream Bread Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling YIELD:12 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large 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

  • 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well.
  • 2. In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts.
  • 3. Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Reviews for Strawberries 'n' Cream Bread

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MY REVIEW
Reviewed Apr. 30, 2016

"I made this delicious bread today. This is a keeper. I made a few adjustments after reading the reviews. I used 1 1/4 cups finely diced strawberries and I set my timer for 47 minutes. It was done. I'm glad I didn't overcook it. It is always easier to add time, if needed. I used pecans instead of walnuts. Don't leave the nuts off the top. It makes this bread delicious.

I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
Reviewed Apr. 13, 2016

"I gave it 4 stars as the recipe is written. It needed more strawberries. I put in 1 cup, but I think it needs at least a cup and a half to 2 cups of berries."

MY REVIEW
Reviewed Jul. 6, 2015

"I read the reviews before making this recipe, and I took everyone's advice on using 1 cup of berries. I also mashed up about a quarter cup of berries and threw that into the mix, and I omitted the nuts. I made the recipe as muffins instead of bread, with a streusel topping. They turned out so good! I am definitely making them again. Thanks for the recipe!"

MY REVIEW
Reviewed Jul. 12, 2013

"Overall taste of the bread was good, but it definitely needs more berries. I also thought the recommended bake time was too long. I baked mine for 60 minutes and it was a tad over done, but not burnt."

MY REVIEW
Reviewed Jul. 9, 2013

"After reading other reviews, I was disappointed with this bread. Just thought it was okay. It did not slice well...very crumbly."

MY REVIEW
Reviewed Apr. 24, 2012

"This was very easy to make and tasted great."

MY REVIEW
Reviewed Jul. 2, 2011

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

MY REVIEW
Reviewed Aug. 18, 2010

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

MY REVIEW
Reviewed Apr. 15, 2010

"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!"

MY REVIEW
Reviewed Feb. 22, 2010

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

MY REVIEW
Reviewed May. 27, 2009

"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!"

MY REVIEW
Reviewed May. 24, 2008

"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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