Strawberry Preserves Bread: A Taste of Southern Comfort

Some of my fondest childhood memories revolve around the scent of baking bread wafting from my grandmother’s kitchen. She always seemed to have a loaf cooling on the counter, ready to be sliced and slathered with butter. Among her repertoire of classics, one bread always stood out: a soft, tender loaf infused with the sweet-tart flavor of strawberry preserves. Every bite was like a warm hug, a reminder of simpler times filled with love and deliciousness. Now, I’m sharing my own version – inspired by a well-loved cookbook and tweaked to perfection – hoping to evoke those same feelings for you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 16
• Yield: 2 Loaves
• Dietary Type: Varies (see variations)

Ingredients

• 1 cup (2 sticks) butter, softened at room temperature
• 1 1/2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 2 cups strawberry preserves
• 1 tablespoon imitation strawberry extract
• 4 eggs
• 1/2 cup sour cream
• 1 cup chopped pecans
• 3 cups flour

Equipment Needed

• Two 9×5 inch loaf pans
• Mixing bowls
• Electric mixer (stand or hand mixer)
• Measuring cups and spoons
• Rubber spatula
• Toothpick
• Cooling rack

Instructions

1. Begin by preheating your oven to 325°F (160°C). This lower temperature ensures the bread bakes evenly and doesn’t brown too quickly.

2. Next, prepare your loaf pans. Generously grease two 9×5 inch loaf pans to prevent the bread from sticking. You can use butter, shortening, or cooking spray. A light dusting of flour after greasing can also be helpful.

3. In a large mixing bowl, cream together the softened butter, sugar, salt, baking powder, baking soda, and cream of tartar. Use an electric mixer on medium speed until the mixture is light and fluffy. This process incorporates air, which contributes to the bread’s tender texture.

4. Add the strawberry preserves, strawberry extract, eggs, and sour cream to the creamed mixture. Mix well until all ingredients are thoroughly combined. The sour cream adds moisture and a subtle tang, enhancing the overall flavor profile.

5. Fold in the chopped pecans, distributing them evenly throughout the batter. Pecans add a delightful crunch and nutty flavor that complements the strawberry.

6. Gradually add the flour, mixing well after each addition. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher bread. Mix just until the flour is incorporated.

7. Divide the batter evenly between the prepared loaf pans.

8. Bake for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around the 1-hour mark. If the top of the bread is browning too quickly, you can loosely tent it with aluminum foil.

9. Once baked, remove the loaf pans from the oven and let them cool in the pans for 10-15 minutes. This allows the bread to set slightly before removing it.

10. After the initial cooling period, gently turn the bread out onto a wire cooling rack and let it cool completely before slicing and serving.

Expert Tips & Tricks

• Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for optimal mixing and a smoother batter.
• Measuring Flour: Spoon the flour into your measuring cup and level it off with a knife, instead of scooping directly from the bag, to avoid using too much flour.
• Extract Enhancement: While the recipe calls for imitation strawberry extract, using real strawberry extract (if available) will deepen the strawberry flavor. Alternatively, a splash of vanilla extract can also enhance the overall taste.
• Nut Variations: Feel free to experiment with different nuts. Walnuts or slivered almonds would also be delicious additions.
• Don’t Overbake: Overbaking will result in a dry bread. Keep a close eye on it during the last 20 minutes of baking.

Serving & Storage Suggestions

This Strawberry Preserves Bread is delicious served warm or at room temperature. Slice it and spread with butter, cream cheese, or even more strawberry preserves for an extra burst of flavor. It pairs perfectly with a cup of coffee or tea.

To store, wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, wrap a slice in foil and warm it in a low oven, or microwave briefly.

Nutritional Information

(Estimated per serving, based on 16 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	227 kcal	11%
Total Fat	9.7 g	15%
Saturated Fat	4.5 g	23%
Cholesterol	43 mg	14%
Sodium	182 mg	8%
Total Carbohydrate	33 g	11%
Dietary Fiber	0.9 g	4%
Sugars	19.3 g	–
Protein	2.6 g	5%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version. Be sure to use a blend that contains xanthan gum or add it separately to provide structure to the bread.
• Dairy-Free: Replace the butter with a plant-based butter alternative and the sour cream with a dairy-free sour cream substitute.
• Nut-Free: Omit the pecans entirely or substitute them with sunflower seeds or pumpkin seeds for a nut-free version.
• Spice it Up: Add 1/2 teaspoon of ground cinnamon or nutmeg to the batter for a warmer, spicier flavor.
• Citrus Zest: Add the zest of one lemon or orange to brighten the flavors.

FAQs (Frequently Asked Questions)

Q: Can I use fresh strawberries instead of preserves?
A: While you could try, the bread is specifically designed to use the concentrated sweetness and texture of strawberry preserves. Fresh strawberries would add too much moisture and alter the bread’s consistency.

Q: Can I use a different size loaf pan?
A: Using different sized pans will affect baking time. Smaller pans might require a longer bake, while larger pans will bake faster. Watch carefully!

Q: Why is my bread dry?
A: Overbaking is the most common cause of dry bread. Make sure to check for doneness with a toothpick, and don’t bake longer than necessary.

Q: Can I freeze this bread?
A: Yes, this bread freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer bag. It can be frozen for up to 2 months.

Q: Why did my bread sink in the middle?
A: This could be due to a few factors, including not creaming the butter and sugar sufficiently, using expired baking powder or soda, or opening the oven door too frequently during baking.

Final Thoughts

This Strawberry Preserves Bread is more than just a recipe; it’s a taste of home, a connection to cherished memories, and an invitation to create new ones. Whether you’re a seasoned baker or just starting out, I encourage you to give this recipe a try. The simple ingredients and straightforward instructions make it accessible to everyone. Share your baking adventures and let me know how your loaf turns out – I’d love to hear about your own sweet moments with this delightful bread. Consider serving it with a dollop of whipped cream and fresh strawberries for an extra special treat. Happy baking!