CYRANO’S FRUIT BREAD

Cyrano’s Fruit Bread

FRESH FRUIT BREAD

CHEF'S NOTE

“A wonderful bread adaptable to any season of the year. It freezes well. One of my most requested recipes.”

  READY IN: 1hr 15mins YIELD: 2 loaves

UNITS: US

3/4 cup butter

1 1/4 cups sugar

3 eggs

8 ounces sour cream 

1 teaspoon vanilla

3 cups flour

3/4 teaspoon baking powder 

1/2teaspoon baking soda 

3/4 teaspoon salt

1/2 teaspoon cinnamon

2 cups coarsely chopped strawberries or 2 cups blueberries or 2 cups peaches

  Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour,

baking powder, baking soda, salt, cinnamon, and add to above mixture. Carefully fold in fruit.

Pour into two prepared bread pans and bake at 350° for one hour.

This recipe may be doubled.

Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.

Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.