Strawberry Sour Cream Nut Bread
A moist, flavorful banana bread with sweet strawberries, crunchy walnuts, and a hint of cinnamon, perfect for breakfast, snack, or teatime enjoyment.
Ingredients
Instructions
- Combine the flour, baking powder, baking soda, salt, and cinnamon and set aside.
- Cream the sugar and margarine until fluffy.
- Beat in the eggs, then add the sour cream just until moistened.
- Fold in the chopped strawberries and walnuts.
- Pour the batter into a greased and floured loaf pan.
- Bake at 350°F (175°C) for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider using Greek yogurt instead of sour cream. Ensure your strawberries are ripe for the best flavor; you can also substitute with blueberries or raspberries if desired. If you're looking for a healthier option, try replacing half the margarine with unsweetened applesauce. For a nut-free version, simply omit the walnuts.
Serving Suggestions
This Strawberry Sour Cream Nut Bread is delightful on its own, but you can serve it with a dollop of whipped cream or a side of yogurt for added creaminess. It pairs beautifully with a fruit salad or a cup of tea. For a more indulgent treat, serve it alongside a slice of Mom'S Lemon Bundt Cake for a refreshing contrast.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw overnight in the refrigerator and warm in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Sour Cream Nut Bread contains roughly 468 calories, with 10g protein, 49g carbohydrates, and 27g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1148mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw and drain them to avoid excess moisture in the batter. This will help maintain the right texture of the bread. Fresh strawberries will yield the best flavor, but frozen can work in a pinch!
What can I substitute for walnuts?
If you prefer not to use walnuts, you can substitute them with pecans or almonds for a similar crunch. For a nut-free option, you can simply omit the nuts or replace them with seeds like sunflower seeds for added texture and nutrition.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to ensure it doesn't overbake, which can dry it out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).