Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the
center of the oven. Butter and flour (or spray with a non stick vegetable/flour
spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8
Place the nuts on a baking sheet and bake for about 8 minutes or until brown and
fragrant. Remove from oven and let cool completely before chopping coarsely.
In the bowl of your electric mixer,
or with a hand mixer, beat
the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy
(about 2-3 minutes). Add the eggs,
one at a time, beating well after each addition. Beat in the vanilla extract. Scrape
down the sides of the bowl as needed. In a separate bowl, whisk together the flour, baking powder, baking soda, salt,
and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream
(in two additions) alternately, starting and ending with the flour. Mix
only until combined. Gently fold in the
strawberries and chopped nuts.
Scrape the batter into the prepared pan and bake for about 60-70 minutes, or
until the bread is golden brown and a toothpick inserted in the center comes out
clean. Place on a wire rack to cool and then remove the bread from the pan.
Serve warm or at room temperature. This bread can be frozen.
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League of Portland, Oregon. Portland's Palate. Portland, Oregon: 1992.
Strawberry Bread Recipe:
(113 grams) unsalted butter, room temperature
3/4 cup (150
grams) granulated white sugar
1 teaspoon pure vanilla extract
2 cups (260 grams) all-purpose
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground
(120 ml) sour cream
or plain yogurt
1/2 cup (120
ml) toasted walnuts, almonds, hazelnuts, or pecans, coarsely
1 1/2 cups
(360 ml) fresh