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**Strawberry Sour Cream Bread: A Sweet and Moist Delight**
If you’re a fan of fruity breads with a rich, tender crumb, then **Strawberry Sour Cream Bread** is the perfect treat for you. This easy-to-make, soft, and flavorful bread combines the natural sweetness of ripe strawberries with the tangy creaminess of sour cream. The result? A loaf that’s moist, slightly sweet, and bursting with fresh strawberry flavor in every bite. Whether you’re looking for a breakfast bread, a snack, or a sweet treat to enjoy with your afternoon tea, this recipe is a must-try.
### Why You’ll Love Strawberry Sour Cream Bread
– **Incredibly Moist:** The combination of sour cream and fresh strawberries helps create a moist, melt-in-your-mouth texture that’s hard to beat. This bread stays fresh for days, making it the perfect make-ahead option.
– **Fresh and Flavorful:** Strawberries give the bread a burst of sweetness, while the sour cream adds a slight tang that balances the flavors perfectly.
– **Easy to Make:** With a handful of simple ingredients and just a few steps, this bread comes together in no time, even for beginner bakers.
– **Versatile:** Enjoy it as is, or serve it with a dollop of whipped cream or butter for an extra treat. It also makes a wonderful addition to any brunch table or picnic spread.
### Ingredients for Strawberry Sour Cream Bread
– **1 cup fresh strawberries, diced** (about 6-8 medium strawberries)
– **1 cup sour cream**
– **2 large eggs**
– **1/2 cup unsalted butter, softened**
– **1 cup granulated sugar**
– **2 cups all-purpose flour**
– **1 tsp baking soda**
– **1/2 tsp baking powder**
– **1/4 tsp salt**
– **1 tsp vanilla extract**
– **Optional: 1/4 cup chopped walnuts or pecans** (for added crunch)
### How to Make Strawberry Sour Cream Bread
Step 1: Prepare the Ingredients
1. **Preheat the oven:** Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
2. **Prepare the strawberries:** Dice the fresh strawberries into small pieces. To prevent them from sinking to the bottom of the loaf while baking, toss the diced strawberries in a tablespoon of flour (this helps to coat them and keep them suspended in the batter).
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