Fresh 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 posting again.

This is one of my favorite quick breads. 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 to eat fresh and one to give as a gift or freeze. It is fine just the way it is for dessert, or 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.