Amish Strawberry Bread Recipe
This Amish Strawberry Bread is a simple, moist loaf filled with fresh strawberries, offering a perfect balance of sweetness and tang. Easy to make with basic ingredients, it’s ideal for breakfast, snacks, or dessert. Whether you use fresh or frozen strawberries, this bread will quickly become a family favorite!
Equipment
- oaf pan (8x4 or 9x5 inches)
- Mixing bowls (large and medium)
- Whisk or spoon
- Measuring Cups and Spoons
- Parchment paper or cooking spray (for greasing the pan)
- Cooling rack
- Toothpick (to check doneness)
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream for a moist loaf
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen strawberries chopped
- 1 tablespoon lemon zest optional, for a citrusy kick
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or cooking spray, or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk the sugar, eggs, sour cream, oil, and vanilla extract until smooth and well combined.
- Fold in Strawberries: Gently fold the chopped strawberries (and lemon zest if you're using it) into the wet ingredients, being careful not to break them down too much.
- Mix Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, slice the bread and enjoy!
Notes
Frozen Strawberries: Thaw and drain before using to prevent excess moisture.
Sour Cream Substitute: Greek yogurt works well in place of sour cream.
Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for up to 3 months.
Flavor Variations: Add nuts like walnuts or a sprinkle of cinnamon for extra flavor.