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

Strawberries 'n' Cream Bread Recipe

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4.5 13 17
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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 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
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES: 12 servings


  • 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

Nutritional Facts

1 slice: 199 calories, 11g fat (5g saturated fat), 47mg cholesterol, 196mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 4g protein


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

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Reviewed Jun. 2, 2016

"This bread is sooo good! It is so moist, with a great flavor. I love the cinnamon in it. I don't put the nuts in. I make it for my family and friends and they all love it! I also make a sugarless version, replacing the sugar with agave sweetener and increasing the flour to 2 cups, and it is still really yummy! I definitely agree with reducing the cooking time, as mentioned in other reviews. I also bake mine in smaller loaf pans, to help it bake more evenly."

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."

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."

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!"

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."

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