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Thursday, April 28,2011

Strawberry Macadamia Nut Bread

By Danette Randall

 

Some people like Cheerios in the morning, some like their eggs. Me, I’m a sucker for bread — any kind will do.

 

What really floats my unsinkable boat is quick bread. It sounds so boring, calling it quick bread, but to quote the most over-used statement in the universe, “It is what it is.” And this is delicious, moist, slightly sweet, crunchy and, this particular one, very pretty. It better be good after all those adjectives.

Strawberry Macadamia Nut Bread. How’s that for a delicious start to your morning? Is it a dessert, is it a breakfast food? You be the judge. I like it in the morning, as I feel I can indulge and burn the sucker off during the day. As I’ve told you before, I have to figure out ways to slow down this Dessert Diva Express Train to Chubbyville (only downfall of the job), so I eat my dessert for breakfast — better than drinking my breakfast (that’s only for special occasions).

This bread is full of fresh strawberries, bursting with flavor and reminding us that summer is just around the corner. Luckily, strawberries are available all year ’round, so you can break out this recipe all year.

I’m using macadamia nuts in this bread. They are slightly sweet, creamy and loaded with protein and calcium. They are just the thing you need to make this your favorite treat morning, noon and night. Who needs boring old banana bread when you can make this little beauty just as easy? (I heart you banana bread, just trying to drive my point home.)

I brush a bit of glaze over the top, right out of the oven, just to make sure this is the best darn breakfast/dessert/snack you ever laid your lips on. A lot of pressure on this little recipe, but it told me it works better that way. Yes, I talk to my food. The best part? It answers. Blast, maybe I am drinking my breakfast.

Now, follow the directions, put some love into it and invite me over when it’s done.


Strawberry Macademia Nut Bread

2 cups flour (plus 1 tsp.)

1/4 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1/2 cup unsalted butter (softened)

1 cup granulated sugar

2 eggs

1/2 tsp. almond extract

1/4 cup sour cream

1 cup chopped strawberries (approx. 10-12 strawberries)

1/2 cup chopped macadamia nuts

Preheat oven to 325. Grease a 9-by-5 loaf pan. In small bowl, toss chopped strawberries with 1 tsp. flour. Set aside.

In another small bowl, combine 2 cups flour, salt, baking powder and baking soda. In large bowl, cream together butter and sugar. Add in eggs, almond extract and sour cream. Stir until smooth. Fold in strawberries and 1/4 cup macadamia nuts.

Pour into prepared pan. Top with remaining 1/4 cup macadamia nuts. Bake for 55-60 minutes, until toothpick inserted in middle comes out clean.

Cool in pan for 10-15 minutes, invert onto wire rack or parchment paper to cool completely. Slice and serve. Enjoy!

Note: If desired, when bread comes out of oven, poke holes in bread with skewer. Combine 1/4 cup sugar and 2 tbsp. lemon juice, pour over hot bread. It is good either way.

Respond: letters@boulderweekly .com

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