Strawberries 'n' Cream Bread
Meet the Cook: Once strawberry-picking time arrives here each summer, my husband and I look forward to this bread. Since only fresh strawberries will do, I have been thinking of trying a different kind of berry...so we can enjoy it more often. Baking is great fun for me. I have to admit, though, sweets are my weakness. On occasion, a bag of chocolate chips never makes it to the batter!
-Suzanne Randall, Dexter, Maine
SERVINGS
|
16
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
65 min.
|
TOTAL
|
80 min.
|
INGREDIENTS
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup chopped fresh strawberries
- 3/4 cup chopped walnuts, toasted, divided
DIRECTIONS
In a large mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well.
Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts.
Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Sprinkle with remaining nuts. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf.