RCI-BR.003.0396.001
Strawberry Sour Cream Bread
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2⅓ cups
- ¾ cup
- ⅓ cup
- ¼ cup
- 1½ teaspoon
- 2 teaspoons
- 3 unit
- ½ cup
- 1 cup
Method
1
Preheat oven to 350°F (175°C). Grease a loaf pan and line the bottom with parchment paper.
2
Whisk together the baking mix, sugar, and cinnamon in a large bowl until evenly combined.
3
In a separate bowl, beat together the eggs, sour cream, vegetable oil, and vanilla until smooth and fully incorporated.
4
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5
Gently fold in the chopped strawberries and chopped nuts until evenly distributed throughout the batter.
6
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
7
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
50 minutes
8
Cool the bread in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.