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Almond Tea Bread

 Almond Tea Bread
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.
32 ServingsPrep: 15 min. Bake: 1-1/4 hours + cooling


  • 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


  • 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).

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Almond Tea Bread (continued)

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.