Prep 15 mins
Cook 1 hr
A wonderful bread adaptable to any season of the year. It freezes well. One of my most requested recipes.
- 3⁄4 cup butter
- 1 1⁄4 cups sugar
- 3 eggs
- 8 ounces sour cream
- 1 teaspoon vanilla
- 3 cups flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 2 cups coarsely chopped strawberries or 2 cups blueberries or 2 cups peaches
- Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
- Carefully fold in fruit.
- Pour into two prepared bread pans and bake at 350° for one hour.
- This recipe may be doubled.
- Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
- Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.
I used the leftover pears from making some homemade pear vodka in this bread. Excellent texture and taste. I followed the recipe exactly and my two loaves were beautiful. Thanks so much for sharing. Made for Photo Tag.
I made this to use up some fresh strawberries that were beyond out-of-hand eating but still good for baking. I only had one cup of chopped berries, so I supplemented with a couple of peaches that were rolling around the produce drawer. Nice and moist, and I like that it makes two loaves (which means I could do this as a bundt without having to do math lol). Thanks for posting!
This was excellent, but I'm thinking you might have to change the name from "Fresh Fruit Bread" because I also used canned fruit, drained, and not fresh. Delicious and moist. I'll certainly make this again. And I like that it makes two loaves, one for now & one for the freezer (or a friend!)