This Strawberry Cornmeal Quick Bread is a delightful blend of sweet and rustic flavors, perfect for any time of day. The tender crumb, studded with juicy strawberries, pairs beautifully with the slightly gritty texture of cornmeal for a satisfying bite. In just 15 minutes of prep, you’ll have a batter ready to bake into a golden, aromatic loaf that fills your kitchen with warmth. Whether enjoyed fresh from the oven or toasted with a smear of butter, this bread is a comforting treat that feels both indulgent and wholesome.
With a total baking time of just over an hour, this recipe is as easy as it is rewarding. The natural sweetness of strawberries shines through, balanced by the subtle nuttiness of cornmeal, creating a harmonious flavor profile. Each slice offers a burst of fruity freshness and a hint of crunch, making it ideal for breakfast, snacks, or dessert. Simple yet impressive, this bread is a crowd-pleaser that’s sure to become a staple in your baking repertoire.
Ingredients for Strawberry Cornmeal Quick Bread
- 1 cup (8 oz/225 g) granulated sugar
- ½ cup (4 fl oz/120 ml) extra-virgin olive oil (can substitute with vegetable oil or melted butter)
- ½ cup (4 oz/115 g) sour cream (at room temperature; Greek yogurt can be used as a substitute)
- 2 teaspoons vanilla extract
- 2 large eggs (at room temperature)
- 1 cup (5 oz/142 g) all-purpose flour
- ½ cup (3 oz/85 g) medium or fine ground cornmeal
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (5 oz/142 g) fresh strawberries (hulled and diced; frozen strawberries can be used if thawed and drained)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter a 9×5-inch (23×12½-cm) loaf pan and line it with parchment paper. Set aside.
- In a medium bowl, whisk together the sugar, olive oil, sour cream, vanilla extract, and eggs until smooth and well combined.
- In a separate medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 65 to 70 minutes, or until a skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days.
Sweeten It Up: Sauce and Topping Ideas
Elevate your Strawberry Cornmeal Quick Bread with a drizzle of honey glaze or a dollop of whipped cream. For a tangy twist, try a lemon curd spread or a sprinkle of powdered sugar. Fresh strawberries or a scoop of vanilla ice cream make it a decadent dessert!
Perfect Pairings: Serving Suggestions
This bread shines as a breakfast treat or afternoon snack. Pair it with a cup of hot tea or iced coffee for a cozy moment. For brunch, serve alongside a fruit salad or yogurt parfait. It’s also a delightful addition to a picnic spread!
Keep It Fresh: Storage and Reheating Tips
Store your bread in an airtight container at room temperature for up to 2 days. For longer freshness, wrap it tightly in plastic wrap and freeze for up to 1 month. To reheat, warm slices in a toaster oven or microwave for 10-15 seconds for that just-baked feel.
Mix It Up: Recipe Variations
Swap strawberries for blueberries, raspberries, or even diced peaches for a seasonal twist. For a nutty flavor, fold in chopped walnuts or pecans. If you prefer a sweeter loaf, increase the sugar by ¼ cup (2 oz/50 g).
Quick Tips: Time-Saving Hacks
Use pre-diced strawberries to cut down on prep time. If you’re in a rush, skip the parchment paper and generously butter the pan instead. For even baking, rotate the loaf halfway through the cooking time. These small tweaks make the process smoother!
Strawberry Cornmeal Quick Bread
Ingredients
- 1 cup granulated sugar
- ½ cup extra-virgin olive oil
- ½ cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
- 1 cup all-purpose flour
- ½ cup medium or fine ground cornmeal
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup fresh strawberries hulled and diced
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9×5-inch (23×12½-cm) loaf pan. Set aside.
- In a medium bowl, whisk together the sugar, olive oil, sour cream, vanilla extract, and eggs.
- In a separate medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda, then stir into the wet ingredients until just combined.
- Fold in the strawberries, then pour into the prepared pan and bake for 65 to 70 minutes, until a skewer inserted in the center comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Serve at room temperature. Store in an airtight container at room temperature for up to 2 days.
