Strawberry Almond Bread – Recipe! Image 1
Breakfast, Desserts, Food

Strawberry Almond Bread – Recipe!

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Here is Southern, California we can get strawberries almost anytime of year, however starting in Spring and continuing through the Summer, strawberries are so much more flavorful.  I grow a barrel of strawberries in my backyard for a quick pick of fresh fruit to add to my favorite recipes.  I used to grow them in the ground, but the slugs seemed to enjoy them more than me.  These naturally sweet scarlet gems are delicate and juicy and I love to add them to almost anything, especially baked goods.

Strawberries are a little tricky to bake with because they contain a lot of water.  If you chop them up a little more fine, they tend to integrate into a batter much easier.  Quick breads are always nice to have on hand.  They are a fast preparation and a great place to add seasonal fruit.  In this recipe, I pureed a cup of strawberries first, then spooned it into the center of the bread for a sweet surprise.

Almond flour or ground blanched almonds, blended along with flour, add a unique texture and healthier addition to this quick bread.  The crunchy exterior of this Strawberry Almond Bread is a great contrast with the fruity center and makes a great presentation.  Slice and serve the bread at breakfast with coffee, or for tea in the afternoon.  Also, it is nice as a dessert in the evening with a scoop of vanilla ice cream.

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1 stick butter, room temperature

3/4 cup granulated sugar

2 large eggs

1/2 teaspoon almond extract

2 cups all purpose flour

1/2 cup almond flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup Greek yogurt

Strawberry Puree

1 cup fresh strawberries, washed and sliced in half

2 tablespoons sugar

(Makes 1 Loaf)

1. Preheat the oven to 350 degrees.  Grease a 9 X 5 loaf pan, set aside.  To make the Strawberry Puree – In a food processor, add the strawberries and sugar, puree until smooth.  Set aside.

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2.  In a stand mixer or large bowl, cream the butter and sugar for 3 minutes.  Add the almond extract and eggs one at a time until blended, about 2 minutes.  Add in the flour, almond flour, baking powder, baking soda and salt, mix on low for 30 seconds.  Spoon in the yogurt and mix again on low for 30 seconds.

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3.  Spoon half the batter into loaf pan and and spread into a flat layer.  Spoon strawberry puree in the center of the batter and top with the remaining batter.  Bake in the oven for 40-50 minutes, or until a toothpick comes clean.  Cool in pan for 30 minutes, then loosen the perimeter with a table knife and invert on a wire rack.

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4.  Cool to room temperature before slicing.  Enjoy!

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