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Ingredients
- 1Â 3/4 c. All-Purpose Flour
- 1/2 tsp Baking Pwdr
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 c. Unsalted Butter Softened
- 3/4 c. Granulated Sugar
- 2 lrg Large eggs
- 1/2 c. Lowfat sour cream
- 1 tsp Pure Vanilla Extract
- 1 tsp Freshly Grated Orange Zest
- 1 c. Coarsely Minced Fresh Strawberries
Directions
- Patterned after the classic dessert of the same name, this orange-scented strawberry-studded bread is the perfect foil for the following Strawberry Devonshire Cream. Measure the flour by stirring it, loosely spooning it into the measuring c., then leveling off with a the back side of a knife. Because cool ingredients slow the leavening action, it's ideal to have the Large eggs and lowfat sour cream at room temperature. "Zest" is the outer colored portion of any citrus peel-the whitish pith below it is bitter. Overmixing creates a tough, coarse-textured quick bread so TLC is in order.
- Grease an 8- x 4-inch loaf pan. Preheat oven to 350F. In a large bowl, combine flour, baking pwdr, baking soda, salt and allspice; set aside. In the small bowl (if you have two sizes) of an electric mixer, cream butter and sugar together till light and fluffy. Beating at medium speed, add in Large eggs, one at a time, then beat in lowfat sour cream, vanilla and orange zest. Add in to flour mix, stirring only till dry ingredients are moistened. Gently mix in strawberries. Turn into prepared pan; smooth surface. Bake 60 to 65 min, or possibly till a wooden pick inserted in center comes out clean. Let stand in pan 10 min before turning out onto rack to cold completely.
- makes 1 (8-inch) loaf
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