Strawberry Almond Bread Recipes

STRAWBERRY ALMOND BREAD

Steps:

• Preheat oven to 350 F and grease a 9 x 5" large loaf pan.
• Cream together sugar and butter.
• Beat in egg yolks and almond extract.
• In a separate bowl, combine flour, baking soda, baking powder, and salt.
• Beat in the flour mixture alternately with the strawberries to the butter mixture, and mix well.
• In a separate small bowl, beat egg whites.
• Fold the beaten egg whites and almonds into the bread mixture.
• Pour into greased loaf pan and bake for 45-50 minutes, or until the bread tests done to the poke test.

STRAWBERRY ALMOND POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
• For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
• Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
• For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.

STRAWBERRY & ALMOND BREAD

Steps:

• Preheat a fan oven to 210 degrees celsius. Line a baking tray with tin foil.
• Mix the flour, baking powder, salt, and chopped almonds in a large bowl.
• Add the strawberry yoghurt and mix until fully combined.
• Gradually mix in the milk until the mixture becomes a sticky dough.
• On a floured surface, roughly mould the dough into a flattened ball. Place onto the prepared baking tray and bake in the oven for about 30 minutes, or until cooked. The crust should be golden brown and just beginning to darken.
• Enjoy warm, straight from the oven or when cooled.

STRAWBERRY-ALMOND PASTE SHORTBREAD BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
• Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
• Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
• Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.

STRAWBERRY BREAD II

Steps:

• Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. Preheat oven to 350 degrees F (175 Degrees C).
• In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.
• In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
• Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour two 8"X4"X3" loaf pans.
• Combine dry ingredients.
• Make a well in the centre.
• Put strawberries (thawed), eggs, oil and nuts in the well.
• Mix thoroughly into a nice batter.
• Pour into two loaf pans.
• Bake 1 hour at 350 degrees F or until a toothpick inserted in centre comes out clean.
• Cool in pans 5-10 minutes, then remove from pans and cool on racks.

DELICIOUS STRAWBERRY ALMOND COFFEE CAKE - A GUILT FREE INDULGENCE!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
• Mix strawberries and 3 tablespoons brown sugar together in a bowl.
• Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.