Almond Tea Bread Recipe

Almond Tea Bread Recipe photo by Taste of Home

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This special bread has been a Christmas tradition in our family for a long time—my aunt brought this recipe with her from Scotland! I like it because the almond and fruit give it such a rich flavor.

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Almond Tea Bread Recipe

Prep: 15 min. Bake: 1-1/4 hours + cooling

Yield: 32 Servings

15 75 90

Ingredients

1 can (8 ounces) almond paste
1/4 cup butter, softened
1 cup sugar
3 eggs
1-1/2 cups fresh pitted cherries or blueberries
3 cups all-purpose flour, divided
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk

Directions

In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside.
Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition.
Spoon a sixth of the batter into each of two greased and floured 8-in. x 4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula.
Bake at 350° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 130 calories, 4 g fat (1 g saturated fat), 25 mg cholesterol, 111 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Almond Tea Bread in Country Woman November/December 1987, p29