A wonderful recipe using fresh strawberries from Netherhill Strawberry Farm in Australia. This recipe also yields a tried and true (and reviewed) great Blueberry & Cream Bread.
Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
2
In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
3
Stir into flour mixture only until dry ingredients are moistened.
4
Fold in strawberries and nuts.
5
Pour into a greased 8 x 4 inch loaf pan.
6
Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
Delicious! I made a few changes according to my tastes/diet. I used 1/3 c. coconut oil instead of butter and 1/3 c. agave instead of the sugar. I also made muffins instead of bread for convience sake. I freeze them so I can have one a day for breakfast. Just microwave for 1 min. and it's like having fresh baked muffins each morning! Next time I think I'll use whole wheat flour. Thanks for the delish recipe!
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This bread was fantastic!! Moist and flavorful. I used the brown sugar but did not find it to be too sweet, just perfect!! I brought a loaf to our morning playgroup and there was nothing left! I did have to bake about 15 minutes longer than suggested to prevent the center from being soggy but other than that I followed the recipe to a tee. Thanks so much for posting:)
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Well, it's great as Peaches & Cream Bread too! I had peaches on hand so gave that a try instead of strawberries or blueberries. I just had my first piece still warm from the oven - SO GOOD! I'm going to tell my friends about this one!
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