The strawberries at the market each week are so beautiful, I simply cannot stop myself from buying a pint each time I go to the market. Given that I head down the street to the farmer's market twice a week these days, I'm revelling in an overabundance of the berries and enjoying the challenge of what to do with them (aside from consume them all raw in a single sitting) each week.
This week's adventure? A baking project: strawberry sour cream bread. Yes.
1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream
1/2 cup toasted pecans (coarsely chopped)
2 cups strawberries (fresh or frozen)
1. Cream the butter and sugar in a bowl.
2. Beat in the eggs one at a time.
3. Beat in the vanilla.
4. Mix the flour, baking powder, baking soda, salt and cinnamon in another bowl.
5. Mix 1/3 of the dry ingredients into the wet.
6. Mix 1/2 of the sour cream into the wet ingredients.
7. Mix 1/3 of the dry ingredients into the wet.
8. Mix the remaining sour cream into the wet ingredients.
9. Mix the remaining dry ingredients into the wet.
10. Mix in the strawberries.
11. Pour the batter into a greased 9x5 inch loaf pan.
12. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
This bread came out moist and yummy. Definitely a good way to bake up some of my strawberry bundles.