Strawberry Almond Bread
Indulge in the irresistible flavors of Strawberry Almond Bread, a moist and tender loaf bursting with fresh fruit and nutty goodness. This recipe combines juicy, chopped strawberries and crunchy slivered almonds with a hint of cinnamon for a subtly spiced twist. The rich, buttery batter bakes to golden perfection, creating a fragrant bread that's ideal for breakfast, brunch, or an afternoon treat. Easy to make in just 15 minutes of prep time, this quick bread features pantry staples and a clever tip to keep the strawberries perfectly distributed. Serve it warm with a smear of butter or cream cheese for an extra layer of decadence. Whether you’re entertaining or enjoying a quiet coffee break, this stunning loaf is guaranteed to be a crowd-pleaser. Perfect for strawberry lovers searching for a simple yet showstopping recipe!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 0.5 cups Whole milk
- 0.5 cups Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh strawberries, chopped
- 0.5 cups Slivered almonds
- 1 tablespoon All-purpose flour (for tossing strawberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the 2 cups of all-purpose flour, sugar, baking powder, salt, and ground cinnamon until well combined.
In a medium mixing bowl, beat the eggs. Then whisk in the milk, melted butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently mix until combined. Be careful not to overmix, as this can make the bread dense.
In a small bowl, toss the chopped strawberries with 1 tablespoon of flour (this helps prevent them from sinking in the batter).
Gently fold the strawberries and slivered almonds into the batter using a spatula.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Serve the bread plain, or with a smear of butter or cream cheese, and enjoy!
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 27.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
