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Strawberry Bread Recipe & Video

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This Strawberry Bread has a beautiful golden brown crust and is wonderfully buttery sweet with a moist texture. I love how it tastes of summer, bursting with juicy sweet strawberries. It also has some chopped nuts which give it a delightful crunch. It is delicious cut into thick slices, with or without a slathering of butter.

Strawberry Bread is made a little differently than other quick breads that are just stirred together in one bowl. This bread is similar to a cake batter; that is, the butter is beaten with the sugar, the eggs are beaten in, and then the dry ingredients are added alternately with the sour cream. You can use either full fat or reduced fat sour cream or even a plain yogurt. For the nuts, you can use either pecans or walnuts.

Since fresh strawberries are available year round, you can make this bread any time of the year. For maximum flavor, though, use fresh strawberries with lots of flavor. Cut them into small pieces so they won't drop to the bottom of the pan during baking. And you may want to toss the strawberries with a couple of tablespoons of the flour from the recipe as this will also help prevent them from sinking to the bottom of the pan during baking.

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Strawberry Bread: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5 cm) loaf pan. Line the bottom of the pan with parchment paper. 

Place the nuts 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.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Remove one tablespoon of the mixture.

Place the strawberries in a separate bowl and toss with the 1 tablespoon of flour.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and bottom of the bowl as needed. With the mixer on low, add the flour mixture (in two additions) and sour cream (in one addition) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the diced strawberries and chopped nuts. 

Scrape the batter into the prepared pan and bake for about 60 - 70 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Rotate your loaf pan front to back about halfway through baking. Place on a wire rack to cool for about 15 minutes and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 loaf.

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Strawberry Bread Recipe:

1/2 cup (50 grams) walnuts or pecans

2 cups (260 grams) all-purpose flour

1/2 teaspoon (2 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) fine kosher salt

1 teaspoon (1 gram) ground cinnamon

1 1/2 cups (225 grams) diced fresh strawberries

1/2 cup (113 grams) unsalted butter, at room temperature

3/4 cup (150 grams) granulated white sugar

3 large eggs (150 grams out of shell), at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (120 grams) sour cream or plain yogurt, at room temperature

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