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Strawberry Tea Bread

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“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
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, gently toss together the strawberries, almonds and 1/4 cup of the flour; set aside.
  2. In a large bowl, beat the butter with the sugar until light and fluffy; beat in the eggs, one at a time.
  3. Beat in the almond extract.
  4. 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.
  5. Gently fold in the strawberry mixture.
  6. Spoon into 2 greased and floured 8x4-inch loaf pans.
  7. Bake in a 350°F oven for about 1 hour or until a cake tester inserted in the centre comes out clean.
  8. Let cool in the pans on racks for 10 minutes.
  9. Remove from the pans; let cool completely in racks.

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