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Ingredients
| strawberries (whole): 3 cups (coarsely chopped) |
| almonds (chopped): 1 cup |
| all-purpose flour (unsifted): 3 1/2 cups |
| salted butter: 1 cup (softened) |
| granulated sugar: 1 1/2 cups |
| eggs: 3 |
| almond extract: 1/2 tsp |
| baking powder: 2 tsp |
| baking soda: 3/4 tsp |
| salt: 3/4 tsp |
| ground cinnamon: 1/2 tsp |
| whole nutmeg: 1/4 tsp (grated) |
| buttermilk: 3/4 cup |
Strawberry Tea Bread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- 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.