I have been seeing a lot of imported strawberries in the grocery stores lately and that reminded me of the fact that strawberry season was coming in a few months. I also remembered that I had frozen a lot of strawberries from last year and they were still taking up a lot of my precious little freezer space. I would have to use the frozen strawberries before strawberry season starts! Besides I would need that freezer space for my ice cream makers bowl and all of the ice cream that I plan on making during the summer. :)
Recently I have been enjoying quick breads and I though that using the frozen strawberries in a strawberry quick bread would be a good idea. Since strawberries and sour cream go well together I wanted to use some in the quick bread. I found this recipe for a strawberry sour cream bread that sounded pretty good. Most quick bread are as simple as mixing the wet ingredients and the dry ingredients and then combining them but this recipe called for mixing them a bit at a time. It was still really easy and took almost no time at all. The baking bread of course filled my apartment with an amazing aroma. When the bread was still warm from the oven I had to give it the standard taste test with melting butter and it was really good! I had the strawberry sour cream bread for breakfasts during the week and I changed it up a bit each time. One morning I had the bread with some strawberry cream cheese and another morning I had it with some of the strawberry jam that I made last strawberry season and it was good both ways.
The strawberries looked great when they went into the freezer and they looked the same when they came out of the freezer but the nice red colour dulled when they thawed and they shrunk. The thawed strawberries certainly did not look all that great but they still tasted good. In fact I think that freezing the strawberries may have enhanced their flavour a bit. It seems that frozen strawberries are fine for when you want some nice strawberry flavour but they are not so great when you want nice looking strawberries. The frozen strawberries were good for a recipe like this bread but they are not the most photogenic. I like to try to eat locally grown foods when I can so in the end I guess it works out.
1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream
1/2 cup toasted pecans (coarsely chopped)
2 cups strawberries (fresh or frozen)
1. Cream the butter and sugar in a bowl.
2. Beat in the eggs one at a time.
3. Beat in the vanilla.
4. Mix the flour, baking powder, baking soda, salt and cinnamon in another bowl.
5. Mix 1/3 of the dry ingredients into the wet.
6. Mix 1/2 of the sour cream into the wet ingredients.
7. Mix 1/3 of the dry ingredients into the wet.
8. Mix the remaining sour cream into the wet ingredients.
9. Mix the remaining dry ingredients into the wet.
10. Mix in the strawberries.
11. Pour the batter into a greased 9x5 inch loaf pan.
12. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
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