Fresh Strawberry Bread with Buttermilk
This Fresh Strawberry Bread with Buttermilk is bursting with fresh, seasonal strawberries and baked to tender, moist perfection. The buttermilk keeps the crumb light and fluffy (adding a subtle tang), while a touch of vanilla and orange zest brings a bright, sweet finish to every slice.
Equipment
- mixing bowls, whisk, spatula, measuring cups
- 8x4-inch loaf pan
Ingredients
- 2 cups all-purpose-flour, plus 1 tablespoon set aside for the strawberries
- ¼ teaspoon kosher or fine sea salt
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 2 large eggs, room temperature
- ½ cup white granulated sugar
- ¼ cup dark brown sugar
- ½ cup buttermilk, room temperature full or reduced fat
- ½ cup vegetable oil
- 1½ teaspoon pure vanilla extract
- zest of one orange about 3-4 teaspoons
- 1½ cups diced fresh strawberries, (patted dry with a paper towel) (¼-½ inch dice)
- 1 tablespoon turbinado sugar (Sugar in the Raw) for topping, optional
- baking spray for greasing the pan
Instructions
- Preheat the oven to 350℉. Spray an 8x4-inch loaf pan with baking spray and set aside.baking spray for greasing the pan
- In a medium bowl, whisk together 2 cups of flour, salt, baking powder, baking soda, and cinnamon. Set aside.2 cups all-purpose-flour, plus 1 tablespoon set aside for the strawberries, ¼ teaspoon kosher or fine sea salt, 2 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon ground cinnamon
- In another medium bowl, add the eggs and lightly whisk to break them up. Add the white sugar, brown sugar, buttermilk, oil, vanilla, and orange zest. Whisk until combined and no sugar lumps remain. Add the flour mixture to the egg mixture and stir until combined.2 large eggs, room temperature, ½ cup white granulated sugar, ¼ cup dark brown sugar, ½ cup buttermilk, room temperature, ½ cup vegetable oil, 1½ teaspoon pure vanilla extract, zest of one orange
- Mix the strawberries with the one remaining tablespoon of flour (this step helps the strawberries from sinking into the batter). Fold the strawberries into the batter until evenly distributed. Pour the batter into the prepared loaf pan. Sprinkle the top with the turbinado sugar, if using. Bake for 50-60 minutes at 350℉ until a toothpick comes out clean. Cool in the pan for 10 minutes. Remove to a wire rack, and let cool for 30 minutes before serving.1½ cups diced fresh strawberries, (patted dry with a paper towel), 1 tablespoon turbinado sugar (Sugar in the Raw)
Notes
- Make sure your ingredients are room temperature. This ensures that the ingredients will mix properly, producing a consistent texture in your loaf.
- Allow the loaf to cool fully before slicing it (I know it's hard to resist!)
- The recipe calls for a 9-by-5-inch loaf pan; however, you can also use an 8-by-4-inch pan. Just note that the baking time will need to be increased (about 10-15 minutes).
- This strawberry loaf will keep at room temperature for up to 5 days. Wrap tightly in aluminum or plastic wrap.
Nutrition*
Serving: 1 slice | Calories: 335kcal | Carbohydrates: 44.6g | Protein: 5.3g | Fat: 15.3g | Saturated Fat: 3.2g | Cholesterol: 47mg | Sodium: 149mg | Potassium: 209mg | Fiber: 0.9g | Sugar: 19g | Calcium: 89mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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