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Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or plain greek yogurt
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries patted dry
- 2 tablespoons strawberry jam
- ¾ cup powdered sugar
- 2 tablespoons mashed fresh strawberries
- splash of lemon juice optional
Instructions
- Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, stir together the melted butter and sugar until smooth. Add the eggs and mix until fully combined. Stir in the sour cream and vanilla extract until creamy.
- Add the dry ingredients to the wet ingredients and gently mix until just combined. Fold in the chopped strawberries and strawberry jam, keeping the batter light and not overmixed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean, with a few moist crumbs remaining.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Stir together the powdered sugar, mashed strawberries, and lemon juice until smooth. Spoon over the cooled bread and let it set before slicing.
Notes
For best results, ensure the strawberries are patted dry before use to avoid excess moisture in the batter.
This bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.
Feel free to replace fresh strawberries with frozen ones, but thaw and drain them first.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg