10 May
2012

Strawberry Bread

This recipe (from Mele Cotte, who adapted it from The Country Cook) appeared in Mmmother’s Day Strawberry Bread on 10 May 2012
 

Strawberry Bread1 cup (2 stick) unsalted butter, room temperature
1–1/2 cup sugar
6 large eggs
2 teaspoon vanilla extract
4 cups all–purpose flour
4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cardamom
1 cup sour cream
3 cups chopped fresh strawberries
1 cup sliced almonds
 

Preheat oven to 350° F. Grease and line two 9 x 5 inch loaf pans with parchment paper hanging over the long sides for easy removal.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and ground cardamom; set aside. With the paddle attachment of an electric mixer, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Add the vanilla extract. With the mixer on low speed, add the flour mixture and sour cream alternately, starting and ending with the flour. Mix until just combined. Gently fold in the chopped strawberries and half the almonds.

Divide the batter between the prepared pans and sprinkle with the remaining almonds. Bake about hour, or until the bread is golden brown and a toothpick inserted in the center comes out almost 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. Yields two 9 x 5 inch loaves.

WI wine recommendation: Champagne or other sparkling wine is excellent with this strawberry bread; for something different, try Moscato (which is popular right now), which has just enough sweetness to pair nicely.



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