We love having a tasty treat on hand for breakfast, and this Strawberry Almond Quick Bread is perfect for the job!
Packed with fresh seasonal strawberries, a hint of strawberry jam, and a crunchy almond topping, it’s a delightful companion to your morning coffee.
At first glance, I did a double take on the recipe, wondering if the absence of butter or oil would make it dry. But I couldn’t have been more wrong!
Thanks to the addition of sour cream, this bread is incredibly moist and rich—proving it doesn’t need any extra fat.
Bret always picks up a large carton of strawberries from Costco when they’re in season, and I often struggle to use them all before they start to spoil. To avoid waste, I usually freeze a good portion of them.
The best way to freeze fresh strawberries is to wash them, remove the green tops, and core them before spreading them out on a baking sheet. Freeze them for about two hours, then transfer them to a labeled freezer bag. If you have space, lay the bag flat in the freezer. This initial freezing step prevents the berries from sticking together, avoiding a messy, juice-filled thaw.
For this version of Strawberry Almond Quick Bread, I used frozen strawberries instead of fresh, and they worked beautifully. They were easy to chop, and I didn’t have to worry about excess juice affecting the texture of the bread. The final touch? A sprinkle of slivered almonds on top—not just for a beautiful presentation, but also for the perfect bit of crunch!
The original recipe was a classic from MagnoliaDays.com, but I made a few tweaks to suit our tastes.
This lightly sweet Strawberry Almond Quick Bread is definitely a keeper—it’s earned a spot in our make-again file!
