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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 131.4
  • Total Fat: 6.9 g
  • Cholesterol: 35.3 mg
  • Sodium: 38.4 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.5 g

View full nutritional breakdown of strawberry walnut bread calories by ingredient
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strawberry walnut bread

Submitted by: MOONTOES1

Introduction

http://www.joyofbaking.com/ http://www.joyofbaking.com/
Number of Servings: 24

Ingredients

    1/2 cup (113 grams) unsalted butter

    3/4 cup (150 grams) granulated whitesugar

    3 large eggs

    1 teaspoon pure vanilla extract

    2 cups (260 grams) all-purpose flour

    1/2 teaspoon baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1 teaspoon ground cinnamon

    1/2 cup (120 ml) sour cream or plain yogurt

    1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped

    1 1/2 cups chopped fresh strawberries


Directions

Preheat oven to 350 degrees F (180 degrees C) 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) (23 x 13 x 8 cm).

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.

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. Scrape down the sides of the bowl as needed. 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 1 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. This bread can be frozen.

Makes 1 loaf. slice 12 slices, then cut in half



Serving Size: makes 24 slices

Number of Servings: 24

Recipe submitted by SparkPeople user MOONTOES1.





TAGS:  Desserts |

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