Description
This delicious strawberry bread recipe brings a burst of fresh, fruity flavor into a moist and tender loaf, perfect for heartwarming moments with family and friends. Featuring a simple blend of staples like flour, sugar, and eggs, enhanced by fresh strawberries and vanilla, this quick bread is easy to make and ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature before placing the bread inside.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir them together to evenly distribute all the leavening agents and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender.
- Add Strawberries: Carefully fold in the chopped fresh strawberries to the batter, ensuring they are evenly distributed without crushing them.
- Prepare Pan and Pour Batter: Grease a loaf pan to prevent sticking and pour the batter evenly into the pan, smoothing the top slightly with a spatula.
- Bake Bread: Bake the bread in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- If strawberries are very juicy, lightly pat them dry with a paper towel to prevent the batter from becoming too wet.
- Check the bread at 50 minutes to avoid overbaking; ovens can vary.
- You can substitute butter with a neutral oil if preferred, but this may slightly alter the flavor and texture.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
