Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the
center of the oven. Butter (or spray with a non stick vegetable
spray) the bottom and sides of an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5
cm) loaf pan. Line the bottom of the pan with parchment paper.
Place the nuts on a baking sheet and bake for about 8 minutes or until brown and
fragrant. Remove from oven and let cool completely before chopping coarsely.
In a separate
bowl, whisk together the flour, baking powder, baking soda, salt, and ground
cinnamon. Remove one tablespoon of the mixture.
Place the strawberries in a
separate bowl and toss with the 1 tablespoon of flour.
In the bowl of your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat
the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy
(about 2-3 minutes). Add the eggs,
one at a time, beating well after each addition. Beat in the vanilla extract. Scrape
down the sides and bottom of the bowl as needed. With the mixer on low, add the flour mixture (in
two additions) and sour cream
(in one addition) alternately, starting and ending with the flour. Mix
only until combined. Gently fold in the
strawberries and chopped nuts.
Scrape the batter into the prepared pan and bake for about 60 – 70 minutes, or
until the bread is golden brown and a toothpick inserted into the center comes out
clean. Rotate your loaf pan front to back about halfway through baking. Place on a wire rack to cool
for about 15 minutes and then remove the bread from the pan.
Serve warm or at room temperature. This bread can be frozen.