Sunday, August 22, 2010
Strawberries and Cream bread
I don't know about you, but sometimes I get tired of banana bread. It is delicious, but I like a little variety every now and then. I found this recipe in the "Taste of Home: Winning Recipes" cookbook, and it is a winner for sure. I've made it a few times, and it always turns out moist and scrumdidilyupmtious. So, next time you want a quick bread, don't reach for those old bananas. Get some fresh strawberries and give this a try.
Strawberries and Cream Bread:
1/2 c butter, softened
3/4 c sugar
1/2 c sour cream
1 t vanilla
1 3/4 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3/4 c chopped strawberries
3/4 c pecans or walnuts, optional, divided
Preheat the oven to 350 degrees.
Cream the butter and sugar until fluffified. Anyone who knows me well, knows that I make up words all the time. It makes life much more fun. :)
Add the eggs, one at a time. Mix well after each addition. Add the vanilla and sour cream. Mix 'er up!
Add the flour, baking soda, baking powder, salt, and cinnamon. Mix well. Chop the strawberries.
Fold in the chopped strawberries and 1/2 c nuts, if using.
Plop it all into a greased bread pan. If you're using the nuts, add the remaining 1/4 c to the top of the batter. Clearly, I did not use the nuts.
Bake that bad boy for 65-70 or until a toothpick inserted comes out clean. Cool it in the pan for ten minutes before dumping it onto a wire rack to cool.
This bread comes out beautiful every time, and it is so good. Give it a shot!