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Strawberries 'n' Cream Bread Recipe

Strawberries 'n' Cream Bread Recipe

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 YIELD: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


  • 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).

Nutritional Facts

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

Reviews for Strawberries 'n' Cream Bread

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Maria S User ID: 8900966 251852
Reviewed Jul. 25, 2016

"Baked this yesterday with strawberries that were in the fridge for a few days. It turned out great!! Didn't add nuts and I did use one cup of strawberries. I baked it in three mini loaf pans so it was done in about 40 minutes. Delicious!! Would definitely be baking this again!"

jinlorenza User ID: 6641107 248960
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."

MarineMom_texas User ID: 31788 247677
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."

manga User ID: 4211076 247026
Reviewed Apr. 13, 2016 Edited Feb. 3, 2017

"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 berries."

SweetPea3-0 User ID: 7993148 229061
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!"

Tiffany0225 User ID: 6386123 61487
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."

nramsey User ID: 3436141 47828
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."

oetjensfamily User ID: 5299329 28676
Reviewed Apr. 24, 2012

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

[email protected] User ID: 4270895 23578
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!"

Paula Kennish User ID: 4042731 53820
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."

caryn moody User ID: 3148832 17526
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!"

scent4U User ID: 2360192 17481
Reviewed Feb. 22, 2010

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

tgbvmb User ID: 1390093 49436
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!"

darlenemt08 User ID: 345156 82025
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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