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Strawberries and Cream Bread
Strawberries and Cream Bread

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda 
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup coarsely chopped strawberries
3/4 cup chopped walnuts 

Combine flour, baking powder, baking soda, salt, and cinnamon.  In small bowl, cream butter.  Gradually add sugar and beat until light.  Beat in eggs, one at a time.  Beat in sour cream and vanilla and almond extracts.  Stir into flour mixture only until dry ingredients are moistened.  Fold in strawberries and nuts.  Grease 4x8-inch loaf pan.  Turn mixture into pan.  Bake at 350° for 60–65 minutes, or until wooden pick inserted in center comes out clean.  Let stand in pan 10 minutes.  Turn out onto a rack to cool.  Makes 1 loaf.
Pungo Strawberry Festival Cookbook



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