Strawberry Tea Bread

From: Buster's friend

On May 8, 2008

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.

From: free-free

On Apr 23, 2007

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.

From: Ducky

On Feb 28, 2005

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.

From: HesterX

On Mar 24, 2005

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.