Big-Batch Strawberry Butter Bread Recipe (Makes 4 Loaves)
Ingredients
For the Bread:
- 4 cups (2 lbs) fresh strawberries, chopped
- 1 cup unsalted butter (2 sticks), softened
- 3 cups granulated sugar
- 6 large eggs
- 1 ½ tablespoons vanilla extract
- 1 cup sour cream
- 6 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
Optional Add-ins:
- 1 tablespoon lemon zest (brightens the flavor)
- 2 cups chopped nuts or white chocolate chips
Instructions
- Prep & Preheat:
- Preheat your oven to 350°F (175°C).
- Grease and flour 4 standard 9×5-inch loaf pans, or line with parchment paper.
- Strawberries:
- Chop the strawberries and set them aside. If they’re extra juicy, lightly pat them with a paper towel.
- Optional: Toss the chopped strawberries with 2 tablespoons of flour to prevent sinking in the batter.
- Cream the Butter & Sugar:
- In a very large mixing bowl (or a stand mixer), cream together the softened butter and sugar until light and fluffy.
- Add Eggs & Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract.
- Mix in Sour Cream:
- Add the sour cream and mix until well combined.
- Combine Dry Ingredients:
- In a separate large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet & Dry:
- Gradually add the dry ingredients to the wet mixture. Mix until just combined — don’t overmix.
- Fold in Strawberries:
- Gently fold in the chopped strawberries (and optional zest or mix-ins).
- Bake:
- Divide the batter evenly between the 4 prepared pans.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- If the tops brown too quickly, cover loosely with foil during the last 15–20 minutes.
- Cool:
- Let loaves cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
Storage Tips:
- Room Temp: Wrap tightly and store for up to 3 days.
- Fridge: Store up to 1 week.
- Freezer: Wrap in plastic and foil; freeze up to 3 months.