My Strawberry Cornmeal Quick Bread recipe is the perfect way to use those incredible summer strawberries — in a satisfying, not-too-sweet, bread!
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.