Strawberry Tea Bread
34 people added this to their Recipe Box
This recipe makes 24 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 231 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 29 g |
| fibre | 1 g |
| chol | 44 mg |
| sodium | 225 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 8 |
| vit A | 8 |
| vit C | 13 |
| folate | 12 |
Strawberry Tea Bread A berry in every bite! What more could a strawberry lover want?
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 tsp almond extract
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup buttermilk
Preparation
In bowl, gently toss together strawberries, almonds and 1/4 cup (50 mL) of the flour; set aside. In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
In separate bowl, whisk together remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in strawberry mixture. Divide between 2 greased and floured 8- x 4-inch (1.5 L) loaf pans.
Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
In separate bowl, whisk together remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in strawberry mixture. Divide between 2 greased and floured 8- x 4-inch (1.5 L) loaf pans.
Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Source : Canadian Living Magazine, May 2002
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