Full of juicy, sweet, and perfectly ripe berries is this moist and yummy STRAWBERRY BREAD! Perfect for breakfast or brunch and anytime-of-the-day snack.

During the papal visit to the Philippines (January 2015), three working days were declared holidays. Sandwiched in these days is a weekend so there was in-effect a 5-day holiday period.

My siblings and I took advantage of this long weekend and decided to go up north and visit the Banaue, Sagada, and Baguio areas. These three places are some of the top destinations in the Philippines.

Banaue has world-famous rice terraces considered the 8th wonder of the world. Sagada is the place to go if you wish to go hiking, climbing, spelunking, and engaging in other extreme adventures. Of course, Baguio City with its cooler weather is considered the summer capital of the Philippines.

Baguio City and its surrounds are the only place in the Philippines where we actually grow strawberries. I made sure that when we went to the market I would purchase a kilo of strawberries to bring home.

It’s been a while since I had some local strawberries and it’s been over a decade ago since I went to Baguio. Our local strawberries are not as huge as their western counterparts but in terms of taste, they are as flavorful and sweet.

After snacking some strawberries, I reserved a few cups for baking. I really wanted to make something using this delicious local produce.

The first idea that came into my mind was strawberry bread. It’s the first time that my family has ever tried bread with fresh strawberries and I must say that they were totally pleased.

Hope you will too when you get to try this very simple but truly tasty recipe!

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Strawberry Bread

By: Manila Spoon

Full of juicy, sweet, and perfectly ripe berries is this moist and yummy STRAWBERRY BREAD!

Prep time: 15 mins
Cook time: 35-40 mins
Total time: 1 hour
Yield: 8-10 slices

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR YUMMY STRAWBERRY BREAD?

• 2 cups Flour

• 1 teaspoon Baking Powder

• 1 teaspoon Baking Soda

• 1 teaspoon ground Cinnamon

• 1/2 teaspoon Salt

• 2 Eggs, lightly beaten

• 1 cup Sour Cream

• 1 cup Brown Sugar, firmly packed

• 1/4 cup White Sugar

• 3 Tablespoons Oil, use neutral-flavored oil*

• 1 1/2 teaspoons Vanilla extract

• 2 cups fresh Strawberries, rinsed, dried, and coarsely chopped*

NOTES

*Use any neutral flavoured Oil as alternative

*Reserve 1/2 a cup. Roll the rest of strawberries in 1 Tablespoon flour.

HOW DO YOU MAKE YUMMY STRAWBERRY BREAD?

Preheat the oven to 350F.

In a bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.

Lightly beat the eggs in a separate bowl. Add the sour cream and stir. Add the sugars and mix until everything is smooth and nicely blended. Pour in the oil and vanilla extract.

Pour the wet ingredients into the dry mixture. Gently mix just until blended. Fold in 1 1/2 cups of strawberries rolled in flour.

Spoon into the loaf pans (I use 2 8 x 4 loaf pans). Sprinkle the left-over strawberries (1/2 cup remaining) on top. Gently push into the mixture. Bake in the preheated oven for about 35-40 minutes or until a tester comes out clean.

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Optional Lemon Glaze

1 cup, confectioner’s sugar (powdered sugar)
2-3 Tablespoons Lemon juice (depending on the tartness and thickness of the glaze that
you prefer so feel free to adjust).

Place the powdered sugar and lemon juice in a mixing bowl. Beat until it reaches a smooth and pourable consistency. Easy! Let the cake cool completely before you add the glaze.

Enjoy!!!

Strawberry Bread

Manila Spoon

Full of juicy, sweet, and perfectly ripe berries is this moist and yummy STRAWBERRY BREAD! Perfect for breakfast or brunch and anytime-of-the-day snack.

5 from 1 vote

Print Recipe Save Saved!

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Breakfast, Brunch, Snack

Cuisine American

Servings 10 slices

Calories 347 kcal

Ingredients

 

1x2x3x

• 2 cups Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon ground Cinnamon
• 1/2 teaspoon Salt
• 2 Eggs lightly beaten
• 1 cup Sour Cream
• 1 cup Brown Sugar, firmly packed
• 1/4 cup White Sugar
• 3 Tablespoons Oil, use neutral-flavored oil
• 1 1/2 teaspoons Vanilla extract
• 2 cups fresh Strawberries, rinsed, dried and coarsely chopped*

Optional Lemon Glzae

• 1 cup confectioner’s sugar (powdered sugar)
• 2-3 tablespoons Lemon juice, amount depends on the tartness and thickness of the glaze that you prefer so feel free to adjust.

Instructions

 

• Preheat the oven 350F.
• In a bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
• Lightly beat the eggs in a separate bowl. Add the sour cream and stir. Add the sugars and mix until everything is smooth and nicely blended. Pour in the oil and vanilla extract.
• Pour the wet ingredients into the dry mixture. Gently mix just until blended. Fold in 1 1/2 cups of strawberries rolled in flour.
• Spoon into the loaf pans (I use 2 8 x 4 loaf pans). Sprinkle the left-over strawberries (1/2 cup remaining) on top. Gently push into the mixture. Bake in the preheated oven for about 35-40 minutes or until a tester comes out clean.

Optional Lemon Glaze

• Place the powdered sugar and lemon juice in a mixing bowl. Beat until it reaches a smooth and pourable consistency. Easy! Let the cake cool completely before you add the glaze. Enjoy.

Notes

TIPS & TRICKS

Use any neutral-flavored oil.

Reserve 1/2 a cup of the berries to use as a topping. Roll the rest of the strawberries in 1 tablespoon flour

Nutrition

Calories: 347kcalCarbohydrates: 61gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 46mgSodium: 524mgPotassium: 146mgFiber: 1gSugar: 36gVitamin A: 195IUVitamin C: 18mgCalcium: 81mgIron: 2mg

Keyword breakfast strawberry bread, fresh strawberry bread, strawberry bread with lemon glaze, yummy strawberry bread

Tried this recipe?Let us know how it was!

Last updated on February 28th, 2023 at 10:22 pm