Yummy Stawberry Bread

I had some strawberries that needed to be used quickly so I hunted for a recipe that sounded like it would satisfy the Janes' tastebuds. I succeeded in that endeavor so I want to post the recipe for my readers. It is really really good and I hope you can try it sometime. If you do, let me know what you think. It comes from http://www.joyofbaking.com/.

1/2 cup (113 grams) unsalted butter
3/4 cup (150 grams) natural cane sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups (280 grams) all-purpose unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon, optional
1/2 cup sour cream or plain yogurt
1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
1 1/2 cups chopped fresh strawberries

Preheat oven to 350 degrees and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch).

Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. 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 (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and walnuts.

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.
Makes 1 loaf