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.
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
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.
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.
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.
4. Cool to room temperature before slicing. Enjoy!