Strawberry Bread is a sweet, super soft, and moist quick bread that is filled and topped with fresh strawberries and drizzled with an optional glaze.Enjoy a slice with your coffee to start your day, as a dessert, or for a snack! I also have a Blackberry Loaf loaded with fresh blackberries that you may want to try next! Ingredients & Substitutions Room Temperature Ingredients: To prevent lumps and for the best results when baking this quick bread, use room temperature ingredients (specifically butter, sour cream, egg, and milk).Butter: I prefer unsalted butter in many baking recipes to have control over the amount of salt added to the recipe.

If using salted butter, you may want to lessen the amount of salt used.Sour Cream: Sour cream adds so much moisture to the bread.It adds a subtle tang to the bread and keeps it moist after baking.

I prefer using full-fat sour cream.Baking Powder: Make sure the baking powder you are using is fresh and not expired! Because this is a quick bread (no yeast), the baking powder releases carbon dioxide gas, causing the loaf to rise and create a light and airy texture.Strawberries: If possible, use fresh strawberries in the bread.

However, if adding frozen strawberries, first, let them thaw and pat them dry with a paper towel to remove any excess moisture.Glaze: The glaze is optional, but so easy to mix if you want to enjoy the bread with a sweet glaze.Strawberry Bread Mix-Ins Although delicious as-is, this

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