Strawberry Bread

Preheat oven to 350 F. Grease and line two 9 x 5 inch loaf pan with parchment paper. Leave some paper hanging over the long sides of the pan for easy removal of the loaf.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and ground cardamom; set aside. With the paddle attachment of an electric mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Add the vanilla extract. With the mixer on low speed, add the flour mixture and sour cream alternately, starting and ending with the flour. Mix until just combined. Gently fold in the chopped strawberries and half of the almonds.

Divide the batter between the prepared pans and sprinkle with the remaining almonds. Bake for about hour, or until the bread is golden brown and a toothpick inserted in the center comes out almost clean.

Place pans on a wire rack to cool and then remove the bread from the pans using the parchment paper ‘handles’. Serve warm or at room temperature. This bread can be frozen.

Yields two 9 x 5 inch loaves.