1/2 cup unsalted butter
3/4 cup sugar
3 large eggs
1 tsp. vanilla or strawberry extract
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup sour cream
1/2 cup toasted chopped nuts (pecans, walnuts, or macadamia)
1 1/2 cups chopped fresh strawberries or fresh blueberries
Place nuts on a baking sheet and bake at 350 degrees for 8 minutes oe until brown and fragrant. Remove from oven and let cool completely before chopping. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat butter until softened (about 1 minute).
Add sugar and continue to beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Beat in the extract.
In a separate bowl, whisk together dry ingredients. Add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Gently fold in fruit and nuts.
Put batter into a greased and floured 9 X 5 inch loaf pan and bake at 350 degrees for 1 hour.
Place on wire rack to cool for 10 minutes and then remove the bread from the pan.
Not a NESTLÉ®-tested recipe.