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4.67 from 3 votes
Strawberry Cornmeal Quick Bread sliced on a plate
Strawberry Cornmeal Quick Bread Recipe
Prep Time
15 mins
Cook Time
1 hr 10 mins
 

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

Course: Breakfast
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
Ingredients
  • 1 cup (8 oz/225 g) granulated sugar
  • ½ cup (4 fl oz/120 ml) extra-virgin olive oil
  • ½ cup (4 oz/115 g) sour cream (at room temperature)
  • 2 teaspoons vanilla extract
  • 2 large eggs (at room temperature)
  • 1 cup (5 oz/142 g) all-purpose flour
  • ½ cup (3 oz/85 g) medium or fine ground cornmeal
  • teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup (5 oz/142 g) fresh strawberries (hulled and diced)
Instructions
  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.

  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.