Thursday, March 10, 2011
So here's the deal - I love strawberries - they are sweet, red, and delicious. So it's no surprise that when I saw the words "Strawberry bread" on Joyofbaking.com - my to-go website for learning something new everyday - I decided to make it.
This recipe is relatively straightforward and it's oh-so moist. The tanginess from the sour cream and sweet strawberries work perfectly together to give a rich delicious bread. And when you see the picture I posted below, I'm sure you'll see why it's so beautiful.
No significant changes to the original recipe since it's that good.
Adapted from Joyofbaking.com
Yield: 1 loaf
1/2 cup unsalted butter
1/2 cup of white sugar
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup of sour cream (I disagree here with joyofbaking - say no to plain yogurt)
1/2 cup of toasted chopped walnuts or pecans
2 cups of fresh strawberries (I can't get enough of these)
1. Spray a 9 by 5 by 2 inch loaf pan and preheat the oven to 350 degrees F
2. Mix the butter and sugar until light in color.
3. Add one egg at a time and incorporate it completely.
4. Mix in the vanilla extract.
5. Sift the dry ingredients into a bowl - flour, baking powder, baking soda, salt, cinnamon.
6. Alternate the dry ingredients (three additions) and the sour cream (in two additions) into the batter.
7. Gently fold in the strawberries, the juice that came after they were chopped, and the nuts.
8. Scrape batter into the pan. and bake until the test toothpick comes out clean.
9. Serve immediately to your friends or first hide a few pieces in the fridge for yourself.
Here's what mine looked like:
Now tell me - how can you go wrong with this bread. All puffed up and and dimpled with strawberries.