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Strawberry Bread

Strawberry Bread
11 votes, 4.45 avg. rating (88% score)
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Yield: 3 loaves

A sweet tea bread that makes three loaves, perfect for holiday gift giving. Or just spread the slices with softened cream cheese and enjoy!

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Photo/Art by Aimee Seavey


  • 1 cup (2 sticks) butter, at room temperature
  • 1-1/2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 4 eggs
  • 3 cups all-purpose white flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup strawberry preserves
  • 1/2 cup sour cream
  • 1 cup chopped nuts


Preheat the oven to 350 degrees F. Grease three 8-inch by 4-inch loaf pans.

In a mixing bowl, cream the butter, sugar, vanilla, and lemon extract until soft. Add the eggs one at a time, beating well after each addition. In another bowl, sift together the flour, salt, soda, and cream of tartar. In a third bowl, combine the preserves, sour cream, and nuts. Add the preserves mixture alternately with the dry ingredients to the creamed mixture. Spoon into the loaf pans.

Bake for 50 minutes or until a tester inserted in the loaves comes out clean. Cool on racks for 10 minutes before removing from the pans to cool completely.
Updated Thursday, May 23rd, 2002

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4 Responses to Strawberry Bread

  1. Anonymous July 13, 2004 at 5:09 pm #

    If you like strawberry,you’ll love this
    bread!!!!!!!!!!! I loved the texture and overall taste. Try it. I promise you’ll want to make it over and over

  2. Anonymous March 16, 2006 at 10:53 pm #

    I have made this bread for many years. I also spread cream cheese on — almost as good as strawberry cheese cake!

  3. Anonymous October 29, 2006 at 10:46 pm #

    I made this and took it to work. Now it is a real favorite. I even had one of my co-workers take the leftovers home and her husband loved it!

  4. Anonymous February 12, 2007 at 2:00 pm #

    I don’t usually like bread recipes because they are almost always too dry for my taste. But this one was wonderful! I made it with sugarless strawberry preserves and baked it in a foil pan for a bit less time, and it was lovely. This was exceedingly moist and super flavorful. I will definitely make this again and again.

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