Strawberry Bread

Strawberry Bread Recipe

1 stick unsalted butter
3/4 c. white sugar
3 lg. eggs
1 t. pure vanilla extract
2 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. ground cinnamon
1/2 c. sour cream or plain yogurt
1/2 c. toasted walnuts or pecans, finely chopped

Preheat
oven to 350 degrees and place the oven rack in the middle position.
Butter and flour (or spray with nonstick vegetable/flour spray) the
bottom and sides of an 8 cup loaf pan. Set aside.

Place the walnuts
or pecans on a baking sheet and bake for about 8 minutes or until brown
and fragrant. Remove from oven and let cool completely before chopping
coarsely. Set aside.

In the bowl of your electric mixer, or with a
hand mixer, beat the butter until softened (about 1 minute).

Add the
sugar and continue to beat until light and fluffy.

Add the eggs, one at
a time, beating well after each addition.

Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking
soda, salt, and ground cinnamon.

With the mixer on low, add the flour
mixture (in three additions) and sour cream (in two additions)
alternately, starting and ending with the flour. Mix only until
combined.

Gently fold in the chopped strawberries and walnuts.

Scrape
the batter into the prepared pan and bake about one hour, or until the
bread is golden brown and a toothpick inserted in the center comes out
clean.

Place on a wire rack to cool and then remove the bread from the
pan. Serve warm or at room temperature.

Makes 1 loaf.

Photo Credit © Paul Moore | Dreamstime.com