Moist bits of strawberries and rich sour cream flavor this tender loaf!

1 3/4 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. butter, room temperature
3/4 c. sugar
2 eggs, room temperature
1/2 c. dairy sour cream, room temperature
1 tsp. vanilla extract
1 c. coarsely chopped fresh strawberries
3/4 c. toasted chopped walnuts, if desired

Grease an 8 x 4 inch loaf pan; set aside. Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon; set aside. In a small bowl of electric mixer, cream butter. Gradually add sugar; beat 1 minute or until light and airy. Beat in eggs one at a time. Beat in sour cream and vanilla.

Stir into flour mixture only until dry ingredients are moistened. Fold in strawberries and nuts, if desired. Turn into prepared pan; smooth top. Bake 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes. Turn out onto a rack to cool. Makes 1 loaf.