Strawberry Sour Cream Bread

I used to think I HATED sour cream. I figured it was a form of rotten cream that was half runny half chunky. Obviously I'd never really given it a chance. About 2 years ago I went to a restaurant that served Green onion cakes with a "Sambal Sour Cream Dip" and I nearly ate the dip with my spoon, it was so thick, creamy, rich and cooling. The next day at work I tried to search for a recipe for the dip. I tried googling names like "sambal dip" and "sambal cream dip" but nothing remotely similar came up. I had forgotten the name of the dip, thereby forgetting that it had sour cream in it. So i started trying to make a recipe from scratch, assuming that the creaminess came from cream cheese (because the thick and creamy consistency couldn't have come from runny/curdy sour cream, of course).

I had gone back to the restaurant long before I'd attempted to make my own dip only to realize that it was sour cream. So I bought some sour cream and mixed it with Sambal and proceeded to eat it with everything. Now I won't miss a recipe that has sour cream in it.

This recipe is from another food blog, Closet Cooking. The recipe pretty much makes for a great big cupcake that you eat in slices. It's SO good. The sour cream makes it moist, thick, and very rich. The Strawberries add the perfect amount of sweetness to the bread, although I wouldn't shy away from drizzling icing over it....

Ingredients:
1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream
2 cups strawberries (fresh or frozen)

Directions:
1. Cream the butter and sugar in a bowl.
2. Beat in the eggs one at a time.
3. Beat in the vanilla.
4. Mix the flour, baking powder, baking soda, salt and cinnamon in another bowl.
5. Mix 1/3 of the dry ingredients into the wet.
6. Mix 1/2 of the sour cream into the wet ingredients.
7. Mix 1/3 of the dry ingredients into the wet.
8. Mix the remaining sour cream into the wet ingredients.
9. Mix the remaining dry ingredients into the wet.
10. Mix in the strawberries.
11. Pour the batter into a greased 9x5 inch loaf pan.
12. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes