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Hurricane Bread (Strawberry Almond Bread)

August 28, 2011

Hurricane Irene is blowing outside, and poor puppy and I are stuck inside riding out the storm.  What better way to beat Irene than to bake up some delicious treats!  If I must be inside all day, watching a Jersey Shore marathon followed by Titanic, at least I can make the apartment smell delicious while I sit on my couch.  I had two cartons of strawberries in my fridge starting to wrinkle, so I decided to swap out the raspberries called for in this bread with strawberries.

With summer coming to an end (I can’t believe it’s already almost Labor Day!), I’m determined to make as many summer fruit filled recipes as I can.  I think perhaps peaches will be next? Or maybe raspberries?  Oh how I will miss these delightful summer fruits!

Strawberry Almond Bread


2 cups all-purpose flour (I used half all-purpose, half white whole wheat)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

1/2 teaspoon pure almond extract

2 eggs

2 Tablespoons sour cream

1 cup crushed fresh strawberries (I would recommend using a heaping cup–mine could have used more berries)

Preheat oven to 325 degrees.  Grease loaf pan and dust with flour.  In a medium bowl, whisk together flour, baking soda, baking powder, and salt.  In a stand mixer fitted with the paddle attachment, beat butter, sugar, and almond extract until fluffy.  Add flour mixture and sour cream, beat until combined.  Using a spatula, fold in the crushed strawberries.  Pour batter into loaf pan.  Transfer to the oven.  Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean.  Allow to cool on wire rack for 15 minutes before removing from the pan.

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