Monday, July 21, 2014

Strawberry And Almond Quick Bread

I've been on a quick bread kick. I'm normally more of a muffin girl. But I like that I can make a quick bread, wrap it in plastic wrap, and keep it fresh for most of the week. That definitely fits into my lazy summer schedule.

I came across this recipe first as a blueberry quick bread. I was really blown away by its texture and how well it kept. So I decided to play with it a little bit. I replaced the milk with sour cream (always a good idea) and swapped the blueberries with strawberries. And added some almonds. More to make myself feel better about eating quick bread everyday of the week. Adding almonds makes it a health food. Right?

This recipe comes together very quickly. No mixer required. Which is nice. Sometimes I want to bake without the whole song and dance. Dump this into this and shove it in the oven. That's my idea of baking in the summer.

As this bakes, your kitchen will smell like a strawberry paradise. Try not to immediately cut into the loaf when it comes out of the oven. But I didn't succeed in this, so you probably won't either. Maybe you have willpower, but I'm fresh out.

Strawberry and Almond Quick Bread (adapted from this recipe by Barbara Williams)

2 eggs
1cup sugar
1 cup sour cream (full fat please, what's the point otherwise?)
3 tablespoons vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon plus 1 teaspoon baking powder
1 cup chopped fresh strawberries
1/2 cup sliced almonds

Preheat your oven to 350 degrees. Grease a loaf pan and set aside.

Combine eggs and sugar in a bowl. Mix together with a fork. Once fully combined, mix in sour cream and vegetable oil.

Whisk together flour, salt, and baking powder in a separate bowl.

Combine the two mixtures. Fold in strawberries and almonds. Pour into your greased loaf pan. Bake for 50 to 60 minutes until nice and golden brown on the top.

That's it. Seriously. This is the easiest recipe I've made in a while. The texture is soft and spongey and awesome and the strawberries get super sweet in the baking process. The best part about this recipe is that it seems like it took a lot of baking prowess to make, which it most certainly does not. I'm always a fan of recipes that look more impressive than they actually are.

Happy Baking!

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