Strawberry Tea Bread

A tea bread with a berry in every bite! What more could a strawberry lover want?

Yields: 2 loaves, 12 slices each.

• 3 cups/750 mL  strawberries, coarsely chopped
• 1 cup/250 mL  chopped almonds
• 3 1/2 cups/875 mL  all-purpose flour
• 1 cup/250 mL  butter, softened
• 1 1/2 cups/375 mL  granulated sugar
• 3  eggs
• 1/2 tsp/2 mL  almond extract
• 2 tsp/10 mL  baking powder
• 3/4 tsp/4 mL  baking soda
• 3/4 tsp/4 mL  salt
• 1/2 tsp/2 mL  cinnamon
• 1/4 tsp/1 tsp  nutmeg
• 3/4 cup/175 mL  buttermilk

Instructions:

1. In bowl, gently toss together strawberries, almonds and 1⁄4 cup (50 mL) of the flour; set aside. In large bowl, beat butter with sugar until light and fluffy; beat in eggs 1 at a time, beating well after each addition. Beat in almond extract.
2. In separate bowl, whisk together remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in strawberry mixture. Divide between 2 greased and floured 8-x 4-inch (1.5L) loaf pans.
3. Bake in centre of 3500F (1800C) oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Nutritional Value per Slice:
About 231 cal, 4 g pro, ll g total fat (5g sat, fat), 29 g carb, 1 g fibre, 44 mg chol, 225 mg sodium.
Presentage of Recommended Daily Intake: 4% calcium, 8% iron, 8% vit A, 13% vit C, 12% folate.