Fresh Strawberries and Cream Bread
Indulge in the sweet, summery flavors of this Fresh Strawberries and Cream Bread, a delightful twist on classic quick bread recipes. Bursting with juicy diced strawberries and enriched with a velvety blend of heavy cream and whole milk, this bread boasts a tender, moist crumb that's impossible to resist. With a hint of vanilla and buttery richness, every bite feels like a decadent treat. Perfect for breakfast, brunch, or an afternoon snack, this easy-to-make recipe comes together in just over an hour and requires minimal effort. Elevate each slice with a dusting of powdered sugar or a dollop of whipped cream for a sophisticated finish. Whether you serve it with tea or coffee, this strawberry bread is sure to become a favorite in your baking repertoire! Keywords: strawberry bread, summer dessert, quick bread recipe, moist bread recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Fresh strawberries, diced
- 0.5 cup Heavy cream
- 0.5 cup Whole milk
- 0.25 cup Unsalted butter, melted
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In a small bowl, toss the diced strawberries with 1 tablespoon of the flour mixture to coat. This prevents them from sinking to the bottom of the bread while baking.
In another mixing bowl, whisk together the heavy cream, whole milk, melted butter, eggs, and vanilla extract until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the bread dense.
Gently fold in the floured strawberries, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the top of the bread with powdered sugar before serving for a touch of sweetness and decoration.
Slice the bread and enjoy as-is or with an extra dollop of whipped cream for a more indulgent treat!
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 28.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
