Best Strawberry Tea Bread Recipes

STRAWBERRY TEA BREAD

Strawberry Tea Bread image

This bread is delicious served at room temperature with cream cheese. Recipe makes two loaves and freezes well, so you can eat one and save one for later. Note: You can sub a 16 ounce bag of frozen unsweetened strawberries, thawed, for the fresh strawberries.

Provided by BecR2400

Categories Quick Breads

Time 1h20m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 9

Ingredients

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 cups sugar
4 eggs, beaten
1 1/4 cups butter, melted
2 pints strawberries, coarsely chopped (about 4 cups)
1 1/4 cups pecans

Steps:

Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, salt, cinnamon and sugar, mixing well; set aside.
In another bowl, combine eggs, butter, strawberries and pecans; add to dry ingredients, mixing well.
Pour batter into two greased and floured 5-by-9-inch loaf pans.
Bake 1 hour. Cool in pans before turning out.
Serve at room temperature with cream cheese.

STRAWBERRY TEA BREAD

Strawberry Tea Bread image

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.

Provided by Irmgard

Categories Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

3 cups strawberries, coarsely chopped
1 cup chopped almonds
3 1/2 cups all-purpose flour
1 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1/2 teaspoon almond extract
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
3/4 cup buttermilk

Steps:

In a bowl, gently toss together the strawberries, almonds and 1/4 cup of the flour; set aside.
In a large bowl, beat the butter with the sugar until light and fluffy; beat in the eggs, one at a time.
Beat in the almond extract.
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.
Gently fold in the strawberry mixture.
Spoon into 2 greased and floured 8x4-inch loaf pans.
Bake in a 350°F oven for about 1 hour or until a cake tester inserted in the centre comes out clean.
Let cool in the pans on racks for 10 minutes.
Remove from the pans; let cool completely in racks.

Nutrition Facts : Calories 2827, Fat 139.7, SaturatedFat 64.4, Cholesterol 565, Sodium 2803.1, Carbohydrate 353.7, Fiber 18.8, Sugar 169.2, Protein 52.8

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