Strawberry Banana Nut Biscuit Bread
Turn the quick bread loaf into a biscuit bread by using a standard buttermilk biscuit recipe, omit eggs and add extra baking soda to the sour cream for some lift. Use orange extract in addition to vanilla extract for a little flavor boost. Bathe the loaf in a Buttermilk Orange glaze. This bread needs to cool for at least an hour before cutting it. For the best flavor, make the loaf a day ahead. The difference in the flavor the day it's made versus the next day is stunning. Yield: one loaf
Servings: 1 loaf
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 8 ounces sour cream
- 1 teaspoon baking soda
- 1 cup diced strawberries
- ½ medium banana diced
- 1 cup chopped pecans
- ½ teaspoon vanilla extract
- ½ teaspoon orange extract
- 2 cups self rising flour (I prefer White Lily)
- 1 cup powdered sugar
- 2 tablespoons buttermilk
- 1 teaspoon orange extract
Instructions
- For bread:
- Using an electric mixer, cream together butter and sugar until light in texture and pale yellow in appearance. Add vanilla and orange extracts and mix.
- Stir together sour cream and baking soda in a bowl. Set aside. If the mixture expands, you will know that your baking soda is active. If it doesn’t expand, discard your baking soda and make a trip to the store.
- Mix together strawberries, banana and pecans. Set aside.
- Add a small amount, about 1/3 or less, of the flour to the creamed butter mixture in the mixing bowl. Pulse until flour is mixed in. Mix in half the sour cream mixture. Continue alternating until flour and sour cream are mixed into the dough.
- Gently fold in fruits and nuts.
- Spread dough evenly in a 9x5 inch loaf pan that has been prepared with a non-stick baking spray.
- Bake in a 350 degree preheated oven for 60 minutes or until toothpick inserted comes out clean. Cool in pan on a wire rack for 30 minutes. Remove and glaze.
- Cooling in pan on rack prior to the glaze bath.
- For glaze:
- Mix powdered sugar, buttermilk, and orange extract until smooth
- Drizzle over bread as soon as it's taken out of loaf pan.
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