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Strawberry Bread: 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. This bread can be frozen.
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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