Breads & Bakingbiggerbolderbaking4.7
Strawberry Cornmeal Quick Bread Recipe
My Strawberry Cornmeal Quick Bread recipe is the perfect way to use those incredible summer strawberries — in a satisfying, not-too-sweet, bread!
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 15 min🔥 Cook: 1h 10m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and butter and line with parchment a 9x5-inch (23x12½-cm) loaf pan. Set aside.
2
In a medium bowl, whisk together the sugar, olive oil, sour cream, vanilla extract, and eggs.
(8 oz/225 g) granulated sugar1 cupvanilla extract2 teaspoons(5 oz/142 g) all-purpose flour1 cup(5 oz/142 g) fresh strawberries (hulled and diced)1 cuplarge eggs (at room temperature)2
3
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.
4
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.
5
Let cool in the pan for ⏱️ 15 minutes before transferring to a wire rack to cool completely.
6
Serve at room temperature. Store in an airtight container at room temperature for up to 2 days.
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