Strawberry Sour Cream
Old-Fashioned Strawberry Recipes with historic notes Copyright 1987,2000
2 scant cups flour
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
¼ tsp. cinnamon
¾ cup sugar
1/3 cup butter, softened
2 eggs, beaten
½ cup dairy sour cream I used lite sour cream
1 tsp. vanilla extract
1 cup fresh strawberries, chopped
½ cup walnuts, chopped I left these out
Combine dry ingredients in a mixing bowl and set aside. In a separate larger bowl cream sugar and butter till light and fluffy. Beat in eggs, then sour cream and vanilla. Stir dry ingredients into liquid mixture quickly until just moistened. Fold in berries and nuts. Pour batter into greased, floured 8x4-inch loaf pan and bake in preheated 350 degree oven for 60 minutes.
This recipe probably would have been more helpful during strawberry season, when I made it, but I just never got around to posting it until now. Although, this is a great use of off-season strawberries. I did use in-season local berries in this bread but they were on their last legs. When strawberries are not that great for whatever reason, I find that using them in baking is still an option.
This is a great basic quick bread recipe with strawberries added. You could probably substitute many different fruits or other add-ins. The nuts would have been great in this but we don't do nuts. I made this the same day I made the Zucchini-Orange Bread and this was definitely more popular (over a 'lite' recipe - go figure).
I didn't get this recipe from an actual cookbook, just one of those small recipe pamplets that I picked up somewhere along the way. They're fun to pick up when traveling and they don't take up a lot of space.
I wish I was trying more new recipes to post but things are just too crazy right now.