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.
Provided by Irmgard
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 2827, Fat 139.7, SaturatedFat 64.4, Cholesterol 565, Sodium 2803.1, Carbohydrate 353.7, Fiber 18.8, Sugar 169.2, Protein 52.8
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