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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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With so many strawberry bread recipes on here already, I felt sure that this one would be up. I am surprised to find that it is not - so I must share it with you! This is the recipe my mom always uses to make strawberry bread, and now I do too. It has an absolutely wonderful flavor. I use it quite often for hostess gifts. I recently saw one of the couples I gave it to as just such a gift, and they asked me when that strawberry bread can come over again - oh and me too ;) Hope y'all enjoy it as much as we do. This can be frozen too - so you can make extra during strawberry season for when you get the craving during winter :) Thanks to the almond extract, this also tastes great without the almonds if you don't care for actual nuts in the bread. Ingredients:
1 cup sugar |
1/2 cup butter, softened |
2 eggs, separated |
1/2 teaspoon almond extract |
2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 1/2 cups fresh strawberries, sliced |
3/4 cup slivered almonds |
Directions:
1. Preheat oven to 350 F and grease a 9 x 5 large loaf pan.
2. Cream together sugar and butter.
3. Beat in egg yolks and almond extract.
4. In a separate bowl, combine flour, baking soda, baking powder, and salt.
5. Beat in the flour mixture alternately with the strawberries to the butter mixture, and mix well.
6. In a separate small bowl, beat egg whites.
7. Fold the beaten egg whites and almonds into the bread mixture.
8. Pour into greased loaf pan and bake for 45-50 minutes, or until the bread tests done to the poke test.
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