Strawberry Bread/Muffin

Recipe adapted from Martha Stewart’s Banana Bread, I’ve been using this recipe for close to 20 years with a few variations depending on the type of fruit I use. Strawberries are at it’s peak right now so grab some before they’re all gone! Puree strawberries and then reduce in a pan by half on low heat for about 3-4 hours. It takes a while but well worth the effort. I made my puree the night before because you have to let it cool completely before using it in this recipe.

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup sugar
• 2 large eggs
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup pureed and reduced strawberries
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts or pecans

1. Preheat oven to 350 degrees. Cream butter and sugar in an electric mixer. Add eggs and beat to incorporate.
2. In a separate bowl, combine flour, baking soda, and salt and then pour into butter mixture slowly or you’ll get cloud of powder in the air.
3. Add sour cream, strawberry puree and vanilla and beat to incorporate
4. Grease and bake in a 9 x 5 x 3 inch pan or line muffin cups into a muffin pan. Bake in bread pan for 1 hour and 10 minutes or until the toothpick taste comes out clean. If baking muffins, bake for 15-18 minutes until the toothpick comes out clean.

Tip: try making a large batch of the strawberry puree and freeze for other uses, smoothies, cakes, maple syrup.