1/2 cup butter or hard margarine, softened
3/4 cup granulated (white) sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose (plain) flour
1/2 cup sour cream or plain yogurt
1 1/2 cups diced strawberries
Preheat oven to 350◦F. Grease or line a 9x5 inch loaf pan.
In a large bowl, beat the butter until light and fluffy. Beat in the sugar until thoroughly incorporated. Beat in the eggs, one at a time, then the vanilla.
Add the cinnamon, baking powder, baking soda, salt, and 1/3 of the flour. Mix in 1/4 cup of sour cream or yogurt, then more flour, 1/4 cup sour cream or yogurt, and the remaining flour. Fold in the strawberries. Pour batter into prepared pan. Bake for 60-70 minutes until a toothpick inserted into the center comes out clean. Remove bread from pan once cool.
Makes one nice, moist, strawberry loaf. This recipe probably works well with other fruit too, and is a good way to use overripe fruit. I even used fat-free yogurt with excellent results.
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