This fresh and easy quick bread is the perfect treat to make as soon as the weather begins to warm up and bright red strawberries start appearing at the farmer’s market.
Makes one standard loaf, 12-14 servings
Ingredients
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 tsp. vanilla extract
2 large eggs
1/2 cup (120g) sour cream (or Greek yogurt)
3 Tbs. milk
Zest of 2 large lemons
1 3/4 cups (215g) all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
Scant 1/2 tsp. salt
1 heaping cup (150g) strawberries, finely chopped
Instructions
- Preheat the oven to 350° F. Spray a loaf pan with nonstick cooking spray.
- In large mixing bowl, use a hand mixer to cream together the butter, granulated sugar, and vanilla extract on medium-high speed for 1-2 minutes, or until smooth and combined. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream, milk, and lemon zest. Continue to beat on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until fully incorporated.
- Add the flour, baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix. Fold chopped strawberries.
- Pour the batter into the loaf pan. Transfer the pan to the middle rack of the preheated oven.
- Bake the bread for 55-65 minutes, rotating the pan halfway through the cooking time, until a toothpick inserted in the center comes out clean.
- Remove the loaf pan from the oven. Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow the loaf to cool for at least one hour before slicing and serving.
