Strawberry Tea Bread Strawberry Tea Bread

Author: Canadian Living

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



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


  • Iron 8.0
  • Folate 12.0
  • Calcium 4.0
  • Vitamin A 8.0
  • Vitamin C 13.0
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Strawberry Tea Bread