Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter (melted)
- ¾ cup sour cream
- ½ cup milk
- 2 large eggs
- 3 Tbsp lemon juice
- 2 Tbsp lemon zest
- 1 tsp vanilla bean paste
Fruit
- 1½ cups diced fresh strawberries
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the batter.
- Prepare the loaf pan: Spray a 9”x5” loaf pan with nonstick baking spray to prevent sticking, then set it aside.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute all the dry components.
- Combine wet ingredients: In a separate bowl, whisk together the melted butter, sour cream, milk, eggs, lemon juice, lemon zest, and vanilla bean paste until fully incorporated.
- Mix wet and dry ingredients: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined; be careful not to overmix to keep the bread light and tender.
- Fold in strawberries: Gently fold the diced fresh strawberries into the batter, distributing them evenly throughout.
- Pour batter into pan: Transfer the batter into the prepared loaf pan and spread it out evenly.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 65-70 minutes. Test doneness by inserting a toothpick into the center—the bread is ready when the toothpick comes out mostly clean, with a few moist crumbs acceptable.
- Cool the bread: Remove the pan from the oven and place it on a wire rack. Let the bread cool completely in the pan before slicing and serving to allow the flavors to set and prevent crumbling.
Notes
- For best results, use fresh, ripe strawberries for maximum flavor and sweetness.
- If strawberries are particularly juicy, lightly pat them dry to avoid excess moisture in the batter.
- You can substitute the milk with buttermilk for a tangier flavor.
- Vanilla bean paste can be replaced with 1 tsp vanilla extract if unavailable.
- Store leftover bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
