Tuesday, March 11, 2014

Strawberries & Cream Bread (or Blueberry)



Strawberries are starting to show up in the grocery stores again, which reminds me that Spring is right around the corner.    Fresh fruits and veggies are on their way to the table again.  

This bread is light, fresh, and has a fruity flavor that is fantastic along or works great on a platter with a variety of breads.  It's a great way to use those strawberries up that are a little past the "pretty" stage.  

It can be left plain, sprinkled with powdered sugar, or dressed up with a glaze and topped with chunky sugar.


Strawberries & Cream Bread (or Blueberry)

1 3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup softened butter
3/4 cup sugar
1/4 cup brown sugar
2 eggs
1/2 cup sour cream (I use fat free)
1 tsp vanilla extract
1 1/4 cup strawberries, fresh & chopped (don't use frozen)
3/4 cup walnuts, almonds, or pecans (optional, but so good)
Powdered sugar

Combine flour, baking powder, baking soda, salt and cinnamon, set aside.  In small bowl, beat butter until creamy. Gradually add sugars, mix 1 minute.   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.  


~ Enjoy 

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