Recognize the strawberry? It's left over from the strawberry basket project I did.
Of course, we couldn't bake for Miss Rachel without making some for ourselves too! The bread is so good. The recipe is from Country Woman May/June 1998. It originally had nuts, but the preschool is nut-free, so I left them out.
Strawberries 'n' Cream Bread
1/2 c. butter, softened 1/2 tsp. baking powder
3/4 c. sugar 2 eggs
1/2 c. sour cream 1 tsp. vanilla extract
1-3/4 c. flour 1/2 tsp. baking soda
1/2 tsp. salt 1/4 tsp. cinnamon
3/4 c. chopped strawberries
Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt, and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries. Pour into a greased 8x4x2 loaf pan. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Enjoy!