Almond and Strawberry Bread
![photo by LAURIE](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/88/84/5/picskT1fB.jpg)
photo by LAURIE
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/burger.png)
![photo by LAURIE](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/88/84/5/picO5JyGX.jpg)
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 loaf
ingredients
- 1 cup flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 6 tablespoons sugar
- 1⁄4 cup butter, softened
- 1 egg
- 1 teaspoon almond extract
- 1⁄2 cup plain yogurt
- 1⁄2 cup slivered almonds
- 1 cup strawberry, finely chopped and patted dry
-
The Glaze
- 1⁄2 cup confectioners' sugar
- 1⁄2 teaspoon almond extract
- 1 -2 tablespoon milk, as needed
- 1 dash red food coloring (optional)
directions
- Preheat oven to 350 degrees F.
- Grease a 7-1/2 x 3-1/2 inch loaf pan (actually, any size works; adjust baking time accordingly).
- In a small bowl combine flour, baking soda and salt.
- In a large bowl, cream together sugar and butter; add egg and almond extract and beat until fluffy.
- Add flour and yogurt alternately to creamed mixture.
- Fold in almonds, then strawberries.
- Turn batter into prepared pan and bake 45 to 50 minutes at 350 degrees F or until toothpick or knife inserted all the way to bottom comes out clean.
- While bread is baking, combine the glaze ingredients.
- Let bread cool in pan.
- While bread is still warm, drizzle with almond glaze.
Questions & Replies
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Reviews
-
Zero stars. Mine was a gooey, nasty, uncooked mess. It stuck to a non-stick loaf pan that was sprayed with PAM! The edges that did cook had no strawberry flavor. I wish I had my ingredients, time, money and energy back. I followed the recipe precisely. Don't know what went wrong. I've never had such a disaster. Maybe it was my oven. I don't blame anyone but myself.
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YUM! I had a bunch of fresh strawberries to use up and this recipe fit the bill. I used almost all whole wheat flour and substituted applesauce for half of the butter. Because I doubled the recipe, I ended up with 2 decent sized loaves. The bread doesn't rise that much, so the loaves turn out smaller than expected. But, I love the taste of the almond - adding the slivered almonds is a must. I didn't even make the topping - the bread was just fine without it and would be too sweet, in my opinion, with the glaze on top. Thanks for a really unique treat!
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Tweaks
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YUM! I had a bunch of fresh strawberries to use up and this recipe fit the bill. I used almost all whole wheat flour and substituted applesauce for half of the butter. Because I doubled the recipe, I ended up with 2 decent sized loaves. The bread doesn't rise that much, so the loaves turn out smaller than expected. But, I love the taste of the almond - adding the slivered almonds is a must. I didn't even make the topping - the bread was just fine without it and would be too sweet, in my opinion, with the glaze on top. Thanks for a really unique treat!
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois