Strawberry Tea Bread
"This is a great summer recipe when fresh strawberries are plentiful. I especially like the almond flavour. It freezes well so I often bake several to have in the fall and winter."
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
2 loaves
ingredients
- 3 cups strawberries, coarsely chopped
- 1 cup chopped almonds
- 3 1⁄2 cups all-purpose flour
- 1 cup butter, softened
- 1 1⁄2 cups granulated sugar
- 3 eggs
- 1⁄2 teaspoon almond extract
- 2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon grated nutmeg
- 3⁄4 cup buttermilk
directions
- In a bowl, gently toss together the strawberries, almonds and 1/4 cup of the flour; set aside.
- In a large bowl, beat the butter with the sugar until light and fluffy; beat in the eggs, one at a time.
- Beat in the almond extract.
- Stir together the remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into the butter mixture alternately with the buttermilk, making three additions of the flour mixture and two of buttermilk.
- Gently fold in the strawberry mixture.
- Spoon into 2 greased and floured 8x4-inch loaf pans.
- Bake in a 350°F oven for about 1 hour or until a cake tester inserted in the centre comes out clean.
- Let cool in the pans on racks for 10 minutes.
- Remove from the pans; let cool completely in racks.
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Reviews
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I really loved this bread.It turned out extremely moist and it had a wonderful flavor.I just happened to have buttermilk on hand which is why I chose this recipe.I did add the almond extract but not the almonds due to the fact we don't care for nuts in our bread.The only change I made was I used a half cup of applesauce and half cup of oil instead of the butter.I made mine in four mini loaf pans and I sprinkled the tops with a little brown sugar before baking.Delicious! -
This is a delightful recipe! I did add a glug of Amaretto & my, oh my, these cakes are divine! I coarsely chopped the almonds (may toast them a bit in a hot pan next time) & whizzed through the clear instructions. Next time I will use regular sized bread pans - I had some overflow but maybe my "glug" contributed some. Texture was exquisite - crispy crust - great warm - that softened overnight - awesome in am - & tender crumb. The strawberry flavor really came through & was nicely complemented by the almond. The cinnamon was subtle - just as it should be. I had never baked with strawberries before - will be making this one again for gifts! Thank you Irmgard for a GREAT recipe. -
This makes a lovely little tea bread. I had only about 2 cups of strawberries on hand and they were ready to get baked that day, so finding this recipe was a happy surprise. I choose to make 1 loaf heavy on the berries rather then 2 with little fruit in each - so I halved everything else. I was very pleased with the appearance, the dough rose nicely and had a warm looking golden top. The accent of almond was a wonderful contrast to the sweet tart of the berries. The bread was a nice light treat...we enjoyed it at breakfast with fresh juice, tea and the Sunday papers.
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This turned out very nice, even though I couldn't use almond extract b/c I ended up not having any. I'm sure it would be even better with the almond instead of the vanilla that I used. I also put in 4 cups of berries which I would not recommend b/c my bread fell apart. There was not enough dough to hold it together with all of the strawberries.I made it in a bundt pan instead of the two loaf pans. I will definately make it again, but I will use the almond extract and only 3 cups of berries.I topped it with a sprinkle of powdered sugar. -
This almost didn't make it to the cake pans, due to the fantastic tasting batter! I used a milk/lemon juice substitute for the buttermilk-worked like a charm. Passed the recipe around to a few friends also.
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Tweaks
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I really loved this bread.It turned out extremely moist and it had a wonderful flavor.I just happened to have buttermilk on hand which is why I chose this recipe.I did add the almond extract but not the almonds due to the fact we don't care for nuts in our bread.The only change I made was I used a half cup of applesauce and half cup of oil instead of the butter.I made mine in four mini loaf pans and I sprinkled the tops with a little brown sugar before baking.Delicious!
RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
