Saturday, June 20, 2009

After much thought about what to do with some left over strawberries, I decided to make another bread, but this time with almonds in it. It turned out great! VERY dense and filling so this makes a great breakfast bread. A lil bit crunchy on the outside but still very soft on the inside. VERY yummy!


1/2 c unsalted butter, softened
3/4 c granulated sugar
3 large eggs
1 tsp vanilla extract
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 c sour cream1/2 c almond slivers
1 c chopped fresh strawberries


1. Preheat oven to 350F. Grease the bottom and sides of a 9x5-in loaf pan.

2. In the bowl of your electric mixer beat butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

3. 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 and sour cream slowly. Mix only until combined. Gently fold in the chopped strawberries and almonds.

4. Scrape the batter into the prepared pan and bake about one hour, 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.

1 comment:

Lisa said...

You're so good at coming up with these bread and muffin recipes! I have some fresh strawberries left from when I went picking and am trying to figure out what to do with them. I like this idea!

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