Serves: 5
Total Calories: 610
Yield: 1 loaf
Combine flour, baking powder, baking soda, salt, and cinnamon. In small bowl, cream butter. Gradually add sugar and beat until light. Beat in eggs, one at a time. Beat in sour cream, vanilla, and almond extract. Stir into flour mixture only until dry ingredients are moistened. Fold in strawberries and nuts. Grease 4x8-inch loaf pan. Turn mixture into pan. Bake at 350° for 60–65 minutes, or until wooden pick inserted in center comes out clean. Let stand in pan 10 minutes. Turn out onto a rack to cool.
This Strawberries and Cream Bread recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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