When we had a bunch of fresh strawberries last week, I was looking around for different sorts of recipes and found this one in a Taste of Home cookbook. It sounded really good, so Corban and I made it.
It's very much like a coffee cake, just in a loaf form. It was awesome warm from the oven, although it would cut better if you let it cool completely. Soft and moist, with chunks of strawberries imparting flavor in every bite....it is one I'd love to make again. I'm sure it would be delicious with raspberries or blueberries also. We'll have to give that a try later in the summer.
Recipe: (from Taste of Home)
1/2 c. butter, softened
3/4 c. sugar
2 eggs
1/2 c. sour cream
1 t. vanilla extract
1-3/4 c. all purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground cinnamon
3/4 c. chopped fresh strawberries
3/4 c. chopped walnuts, toasted, divided (optional)
Preheat oven to 350°.
In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after addition. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt, and cinnamon; stir into creamed mixture just until moistened. Fold in the strawberries and 1/2 cup walnuts if desired.
Pour in to a greased 8x4x2" loaf pan. Sprinkle with remaining nuts. Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf
I can't wait for strawberry picking season which starts in just a few days here in New Jersey. This bread looks great. Good way to put fresh berries to good use.
ReplyDeleteI'm jealous that it's already strawberry picking time for you, Rivki. We just got green leaves on the trees here. But, I'm saving this recipe for when we do get fresh berries.
ReplyDeleteStrawberry season starts early here, but it ends early too....last year we waited till the last weekend in May to pick berries (after calling to see if they were open) and when we got there, they were closing the fields because everything was gone. They had lost a lot of berries due to a huge storm earlier in the week. I was so disappointed!
ReplyDeleteI made sure we went earlier this year. Hopefully we can make it back one more time.
OOOOO! looks good! I'll have to try this one!
ReplyDeleteI saw this wonderful bread linked up on SnoWhite's best breads of 2011 linky... so glad I did... while here I found several other recipes I'm intrigued to try. I am your newest GFC follower!
ReplyDeleteDesi @ http://steaknpotatoeskindagurl.blogspot.com
Is there a way to make this healthier?
ReplyDeleteYou could certainly use light sour cream or even lowfat plain or vanilla yogurt in place of the regular sour cream if you wanted. Sometimes with quick breads it works to substitute some applesauce for part of the butter or oil (use maybe half of each), although in this case, I have never tried that so I won't say it would turn out the same. You could use whole wheat flour and probably even decrease the sugar by 1/4 cup and it would still be good.
DeleteHope that helps!
Can I use frozen strawberries it is the only kind I can get where I live.
ReplyDeleteI haven't used frozen berries, so I can't promise it would work as well....but I think that if you use unsweetened frozen berries, DON'T thaw them, give them a rough chop, and fold them into the batter. The bread may take a little while longer to bake because of the cold berries in it....but check early anyways, just to be on the safe side. I think it would be great! Please let me know how it works for you!
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