Strawberry Tea Bread
A twist on the stereotypical banana bread, this strawberry tea bread makes the most of summer’s favourite fruit! This delicious cake-bread is packed with vitamin C, vitamin A, iron, and protein. Serve with other fresh berries to for an extra anti-oxidants boost in this light dessert!
Ingredients:
| Strawberries (chopped) | 2 cups | 500 mL |
| Ground almonds | ½ cup | 125 mL |
| Flour | 1 ½ cups | 375 mL |
| Butter (unsalted, softened) | ¼ cup | ½ stick |
| Sugar | ½ cup | 125 mL |
| Eggs | 2 | 2 |
| Baking powder | 2 tsp | 10 mL |
| Salt | pinch | pinch |
| Cinnamon (ground) | ¼ tsp | 1 mL |
| Nutmeg (ground) | ⅛ tsp | 0.5 mL |
| Milk (2%) | ⅓ cup | 75 mL |
Directions:
- Pre-heat oven to 350°F (180°C). Grease and line a loaf pan.
- In a small bowl, toss strawberries, almonds, and ¼ cup of the flour together until strawberries are coated. Set aside.
- In a large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs, 1 at a time; mix well.
- In a separate bowl, mix together remaining flour with baking powder, salt, cinnamon, and nutmeg.
- Stir flour mixture and milk alternatively into the butter mixture. Make 3 additions of flour and 2 additions of milk.
- Carefully fold in strawberries.
- Bake on middle rack for 1 hour or until cake tester inserted in the centre of the bread comes out clean.
- Leave to cool in pan for 10 minutes before turning out onto rack to cool completely.
Makes 12 servings (72g / serving). 1 serving = 1 slice
