When
you see this quick bread, all puffed and brown, cooling on its rack, you could
be fooled into thinking it is a yeast bread. Cut into it, though, and its taste
and texture will tell you otherwise. This bread has the flavor of summer, full
of juicy strawberries and chopped nuts.
It is also very moist so it stores well. Although some quick breads
are made by simply combining the wet with dry ingredients, this batter is
mixed as you would any cake batter; that is, creaming the butter and sugar
and adding the dry ingredients alternatively with the sour cream. Once it
is put in the oven, bake until its crust is golden brown and a toothpick
inserted in the center comes out clean. Make sure that it feels firm, with
none of those soft wet areas in the center.
Preheat oven to
350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter
and flour (or spray with a non stick vegetable/flour spray) the bottom and sides
of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 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.
Sources:
Junior
League of Portland, Oregon. Portland's Palate. Portland, Oregon: 1992.
Mushet,
Cindy. Baking with the American Harvest Newsletter. California: 1994.
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