I love this time of year when the strawberries start showing up in the grocery stores. It means the beginning of fresh fruits and veggies season. LOVE!! This bread is so moist, strawberry packed, and makes me say ... Aaaaaaa!!! It's a great way to use those strawberries up that are a little past the "pretty" stage. It has a very light, fresh, and fruity flavor that is fantastic alone or works great on a platter with a variety of breads.
Strawberries & Cream Bread (or Blueberry)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 c. softened butter
3/4 c. sugar
1/4 c. brown sugar
1/2 c. sour cream
1 tsp vanilla extract
1 1/4 c. strawberries, fresh & chopped (don't use frozen)
3/4 c. walnuts, almonds, or pecans (optional)
Combine flour, baking powder, baking soda, salt and cinnamon, set aside. In small bowl, beat butter until creamy. Gradually add sugars, mix 1 min. beat in eggs, one at a time. Then beat in sour cream and vanilla. Stir in flour mixture only until moistened. Fold in berries & nuts.
Pour into a greased 8x4 loaf pan or three small loaf pans. Bake at 350 for 60-65 min for large loaf, or 25-30 minutes for small loaves, or until toothpick is clean. Let stand 10 min. Turn out on rack and cool.
Can top with a glaze made with powdered sugar, water, and a little flavoring. Drizzle over cooled bread and top with chunky sugar for fun.