Strawberry Quick Bread with Cinnamon & Walnuts

I'm in the middle of a strawberrypolooza.  I had my first taste of this season's strawberries and kind-of went crazy in the kitchen.  I literally spent an entire day making strawberry sherbert, strawberry coffee cake, a strawberry and banana cream pie, and this strawberry bread.  I couldn't help it.  The strawberries were so sweet and juicy, just perfect for eating plain or smothering in whipping cream, but even better when combined in recipes like these that highlight their goodness.  I ate my way through the day.  One strawberry for me.  One strawberry for the bread.  Two strawberries for me.  One strawberry for the sherbert.  Three strawberries for me.  One strawberry for the coffee cake.  That's about when my daughter put the kabash on my party and entered the kitchen.  I thought we might be off to play a game of Twister or Sorry, only to find out she wanted to make some chocolate-dipped strawberries....now that's my kind of girl!

This strawberry bread does not require yeast, making it a quick bread similar in texture and consistency to banana or pumpkin bread.  Moist, not dry.  Firm, not dense with a hint of cinnamon and loaded with strawberries.  It's perfect for breakfast, brunch, or an afternoon snack, yet sweet enough to be dessert.  When baking, don't be afraid to keep it in the oven extra if necessary.  I left my bread baking an additional 20 minutes beyond what the recipe called for because it did not feel firm after 60 minutes and I saw soft areas in the center; however, I did not add extra time to the original recipe since I used a heaping cup and half of berries.  Add extra time in 10 minute intervals if you do not feel like your bread appears done and have the toothpick be your absolute test for doneness instead of the time.

I'm not sure if my strawberrypolooza is finished yet, especially since the only reason my daughter and I stopped baking was because we ran out of strawberries.  It's a good thing strawberry season has just begun.  I just can't seem to get my fill right now.
Strawberry Quick Bread with Cinnamon and Walnuts
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INGREDIENTS:
1/2 cup unsalted butter
3/4 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cups toasted walnuts (or pecans)
1 1/2 cups chopped fresh strawberries

DIRECTIONS:
1.  Preheat oven to 350 degrees F (180 degrees C) and place oven rack in middle position.  Butter and flour the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch).

2.  Place walnuts on a baking sheet and bake for about 10 minutes, or until brown and fragrant.  Remove from oven and let cool completely before chopping coarsely.

3.  In the bowl of 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 eggs, one at a time, beating well after each addition.  Beat in the vanilla extract.  Scrape down sides of bowl as needed.

4.  In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon.  With the mixer on low, add the flour mixture (in three additions) and the sour cream (in two additions) alternately, starting and ending with the flour.  Mix only until combined.  Gently fold in the chopped strawberries and walnuts.

5.  Scrape the batter into 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 from pan.  Serve warm or at room temperature.

Recipe from Joy of Baking.

Other quick bread recipes you may enjoy:
Peanut Butter Bread with Streusel Topping by One Perfect Bite
Apple Cinnamon Bread by Two by Peas and Their Pod
Pumpkin Bread by Simply Recipes
Caribbean Zucchini Bread by Shih's Cooking
Banana-Coconut Bread with Macadamia Nuts by Shih's Cooking

This recips is linked to Sweets For Saturday.