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Moist Strawberry Bread

🍓 Moist Strawberry Bread (One Bowl)

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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 10 slices
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1/2 cup 1 stick unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups chopped fresh strawberries tossed with 1 tsp flour

Method
 

Preheat Oven:
  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
Mix Wet Ingredients:
  1. In a large mixing bowl, whisk together melted butter, sugar, eggs, sour cream, and vanilla until smooth.
Add Dry Ingredients:
  1. Add flour, baking soda, and salt to the wet mixture. Stir until just combined—do not overmix.
Fold in Strawberries:
  1. Gently fold in the floured strawberries to keep them from sinking to the bottom.
Bake:
  1. Pour batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Slice:
  1. Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Notes

Extra Moist: Sour cream makes the bread rich and tender—don’t skip it!
Berry Options: You can swap in blueberries, raspberries, or a mix.
Storage: Wrap tightly and store at room temp for up to 3 days or refrigerate for 5 days.
Freezer Friendly: Freeze whole or sliced for up to 2 months—just thaw and enjoy!