Strawberries and Cream Bread

Strawberries and Cream Bread

I have posted this recipe before, but have been getting requests for it, so I thought it was worth sharing again. Since strawberries are in season, it seemed like the right time to post this recipe.

This is one of my favorite quick breads. The bread is tender and full of the sweet taste of fresh strawberries.

The batter will be very thick- don’t worry- it is supposed to be that way. When it cooks, the juices from the fresh berries keeps it moist. I always end up making a double batch, one loaf to eat fresh and one to give as a gift, or freeze.

This bread is fine just the way it is for dessert, or you can top slices with ice cream, whipped cream or some melted chocolate.

 

Strawberries and Cream Bread

1 ¾ c. flour

½ t. baking powder

½ t. baking soda

½ t. salt

½ t. each  cinnamon and nutmeg

½ c. butter, at room temperature

¾ c. sugar

2 eggs, room temperature

½ c. sour cream, room temperature

1 t. vanilla

1 c. fresh strawberries, coarsely chopped*

¾ c. chopped nuts, optional

 

Grease an 8×4 inch loaf pan and preheat oven to 350 degrees. In a large bowl combine dry ingredients. Set aside. In small bowl beat butter until creamy. Add sugar and beat 1 minute. Beat in eggs one at a time. Beat in sour cream and vanilla. Stir in flour mixture until just moistened. Fold in strawberries and nuts and place batter in prepared pan. Bake 60-65 minutes, or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf. Freezes well.

*  frozen berries are not recommended in this bread.