Strawberry Tea Bread A berry in every bite! What more could a strawberry lover want?
- Portion size 12 servings
- Credits : Canadian Living Magazine, May 2002
Ingredients
Method
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.)
Nutritional facts Per slice: about
- Sodium 225 mg
- Protein 4 g
- Calories 231.0
- Total fat 11 g
- Cholesterol 44 mg
- Saturated fat 5 g
- Total carbohydrate 29 g
%RDI
- Iron 8.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 13.0
