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
