Strawberry Tea Bread
Per serving
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.
Ingredients
Step-by-step instructions
- 1
In a bowl, gently toss together the strawberries, almonds and 1/4 cup of the flour; set aside.
- 2
In a large bowl, beat the butter with the sugar until light and fluffy; beat in the eggs, one at a time.
- 3
Beat in the almond extract.
- 4
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.
- 5
Gently fold in the strawberry mixture.
- 6
Spoon into 2 greased and floured 8x4-inch loaf pans.
- 7
Bake in a 350°F oven for about 1 hour or until a cake tester inserted in the centre comes out clean.
- 8
Let cool in the pans on racks for 10 minutes.
- 9
Remove from the pans; let cool completely in racks.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App