Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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 Nutrition

Directions

  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.

Reviews

(7)
Most Helpful

I really loved this bread.It turned out extremely moist and it had a wonderful flavor.I just happened to have buttermilk on hand which is why I chose this recipe.I did add the almond extract but not the almonds due to the fact we don't care for nuts in our bread.The only change I made was I used a half cup of applesauce and half cup of oil instead of the butter.I made mine in four mini loaf pans and I sprinkled the tops with a little brown sugar before baking.Delicious!

officemaintenance October 01, 2010

This is a delightful recipe! I did add a glug of Amaretto & my, oh my, these cakes are divine! I coarsely chopped the almonds (may toast them a bit in a hot pan next time) & whizzed through the clear instructions. Next time I will use regular sized bread pans - I had some overflow but maybe my "glug" contributed some. Texture was exquisite - crispy crust - great warm - that softened overnight - awesome in am - & tender crumb. The strawberry flavor really came through & was nicely complemented by the almond. The cinnamon was subtle - just as it should be. I had never baked with strawberries before - will be making this one again for gifts! Thank you Irmgard for a GREAT recipe.

Buster's friend May 08, 2008

This makes a lovely little tea bread. I had only about 2 cups of strawberries on hand and they were ready to get baked that day, so finding this recipe was a happy surprise. I choose to make 1 loaf heavy on the berries rather then 2 with little fruit in each - so I halved everything else. I was very pleased with the appearance, the dough rose nicely and had a warm looking golden top. The accent of almond was a wonderful contrast to the sweet tart of the berries. The bread was a nice light treat...we enjoyed it at breakfast with fresh juice, tea and the Sunday papers.

free-free April 23, 2007

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