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home > recipes > breads > strawberry buttermilk bread
3 cups strawberries, coarse chopped 3 cups flour plus 1/4 cup flour for dusting the berries 1 cup chopped almonds ( optional ) 3 eggs 2 sticks butter softened 1 1/2 cups sugar 1/2 tsp almond extract 1 tsp vanilla extract 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3/4 cup buttermilk Powdered sugar or thin drizzle icing if desired Strawberry bread that is yummy with butter or cream cheese with tea or coffee time. Use one and freeze one Toss berries with the 1/4 cup flour and set aside. Cream butter and sugar light and fluffy. Beat in eggs, one at a time. Sift dry ingredients together. Beat into creamed mixture alternately with buttermilk. Fold in the berries which will thin out batter a bit. Divide batter into 2 well greased and floured 8 inch loaf pans. Bake in a 350F oven about 60 minutes OR tested done in center use middle oven rack. Cool in pans 10 to 15 minutes, carefully loosen from pans and carefully remove to cool completely on rack. Wrap in foil or plastic and let rest overnight before serving as flavors improve and bread slices best. Freezes well Yield 2 well shaped 8 inch pan loaves

Strawberry Buttermilk Bread


average rating = 4.5 stars(4.50002 comments available)
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list all recipes for BREADS (358)
list all recipes by BUTTERFLYDOG (1134)


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Recipe Alert Most Popular Recipes Photo
(posted June 3, 2008)

3 cups strawberries,
coarse chopped
3 cups
flour plus 1/4 cup flour for dusting the berries
1 cup chopped almonds ( optional )
3
eggs
2 sticks
butter softened
1 1/2 cups
sugar
1/2 tsp
almond extract
1 tsp
vanilla extract
2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
3/4 cup
buttermilk
Powdered
sugar or thin drizzle icing if desired

Strawberry bread that is yummy with butter or
cream cheese with tea or coffee time. Use one and freeze one

Toss berries with the 1/4 cup
flour and set aside.

Cream butter and sugar light and fluffy.

Beat in
eggs, one at a time.

Sift
dry ingredients together.

Beat into creamed mixture alternately with buttermilk.

Fold in the berries which will
thin out batter a bit.

Divide
batter into 2 well greased and floured 8 inch loaf pans.

Bake in a 350F oven about 60 minutes OR tested done in center use middle oven rack.

Cool in pans 10 to 15 minutes, carefully loosen from pans and carefully remove to cool completely on rack.

Wrap in foil or plastic and let rest overnight before serving as flavors improve and
bread slices best.

Freezes well

Yield 2 well shaped 8 inch pan loaves


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+2 comments


from Yardley, PA, United States wrote:1  0

A co-worker made this only a day or so after this was posted. She brought it in and it was very popular! I wonder how bananas could be incorporated into the recipe, though.
4 starsJune 7, 2008


from bensalem, pa, United States wrote:0  0

easy and delicious. didn't use almond extract, added more vanilla instead. also, didn't use chopped almonds. made one loaf and 18 muffins.
5 starsJune 7, 2008


 
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