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!
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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.
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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.
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This turned out very nice, even though I couldn't use almond extract b/c I ended up not having any. I'm sure it would be even better with the almond instead of the vanilla that I used. I also put in 4 cups of berries which I would not recommend b/c my bread fell apart. There was not enough dough to hold it together with all of the strawberries.I made it in a bundt pan instead of the two loaf pans. I will definately make it again, but I will use the almond extract and only 3 cups of berries.I topped it with a sprinkle of powdered sugar.
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This almost didn't make it to the cake pans, due to the fantastic tasting batter! I used a milk/lemon juice substitute for the buttermilk-worked like a charm. Passed the recipe around to a few friends also.
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This was a nice tea bread. Very moist and extremely tender with a nice strawberry/almond flavor. I don't know why, but the strawberry flavor seemed kind of mild, and I felt like the almonds were the more dominate taste. I made a couple subs that I often make- I used whole wheat pastry flour for the all purpose, sucanat (organic dehydrated cane juice) for the white sugar, and I was out of buttermilk, so I used half yogurt and half milk with a little lemon juice added. I flaked and totally forgot the almond extract. This got rather brown on the top by the time it was done, so I might recommend tenting it with foil after maybe like 45 minutes or until the top is just golden to prevent that. But a great bread to have with a cup of tea- it was just meltingly tender, and very nice with a cup of tea.
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Love this! Nice moistt adn tasty bread. Strawberries were on sale and looked good so I couldn't resist. So glad I tried this. Very easy to make and it tastes great. The strawberry taste is, surprisingly, not overwhelming and is complimented nicely by the almond. I planned to freeze the second loaf but not sure it will make it that far! Thanks for the keeper.
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