Strawberry Cornmeal Quick Bread
This Strawberry Cornmeal Quick Bread is a delightful blend of sweet and rustic flavors, perfect for any time of day. 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.
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 9x5-inch (23x12½-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.
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