Strawberry Sour Cream Nut Bread

 I found a quart of beautiful strawberries at the grocery store a few days ago and scoured my cookbooks to find a great recipe to make with them. I made this recipe for the very first time lastnight and it was a huge hit with our company. This recipe is a great way to celebrate the start of spring and the fresh fruit season. Try this recipe, I promise you'll love it!

Recipe:

2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup sugar
1/2 cup butter, room temp
2 eggs
1/2 cup dairy sour cream
1 tsp pure vanilla extract
1 cup fresh strawberries, chopped
1/2 cup pecans, chopped

Combine flour, baking powder, baking soda, salt and cinnamon in a large bowl using a wire whisk. This will sift all ingredients together to make a lighter, fluffier mixture.

In a seperate bowl, cream the sugar and butter until light and fluffy. Beat in the eggs, one at a time, until well blended. Add the sour cream and vanilla.

Stir the dry ingredients into the liquid mixture a little at a time until just moistened. Fold the strawberries and nuts.

Using a pastry brush, brush butter on all sides and bottom of a loaf pan. Spread batter into the pan and bake in a preheated oven at 350 degrees for 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.


Using a pastry brush, brush a thick layer of butter all over the top of the bread as soon as it has been pulled from the oven.

The end result is a delicious homemade bread that is perfectly paired with a chicken dinner or even served as a dessert with whipped cream. The sour cream in this recipe makes the bread moist yet dense. This recipe has been added to our family's list of favorites and will be made several times throughout the summer season. I hope you enjoy it also, happy baking!