Almond Tea Bread Recipe

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Almond Tea Bread Recipe
Almond Tea Bread Recipe photo by Taste of Home
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Almond Tea Bread Recipe

Read Reviews
4 1 3
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My aunt brought her tea bread recipe with her from Scotland, and a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. —Kathleen Showers, Briggsdale, Colorado
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling

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
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk

Directions

Combine almond paste and butter in large bowl; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside. Combine cherries/blueberries and 1 tablespoon of flour in bowl. Toss gently to coat. Set aside. Combine the remaining flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk. Spoon one-sixth of batter into each of 2 greased and floured 7-1/2- x 3-1/2- x 3-in. loaf pans; sprinkle layers with half of fruit. Cover with another layer of batter and sprinkle with remaining fruit. Spoon remaining batter on top. Smooth with spatula. Bake at 350° for 1 hour and 15 minutes or until wooden pick tests clean. Cool in pan 10 minutes; remove from pan to wire rack to complete cooling. Yield: 32 servings.
Originally published as Almond Tea Bread in Country Woman November/December 1987, p29

Nutritional Facts

1 slice: 130 calories, 4g fat (1g saturated fat), 25mg cholesterol, 111mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 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
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  1. Combine almond paste and butter in large bowl; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside. Combine cherries/blueberries and 1 tablespoon of flour in bowl. Toss gently to coat. Set aside. Combine the remaining flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk. Spoon one-sixth of batter into each of 2 greased and floured 7-1/2- x 3-1/2- x 3-in. loaf pans; sprinkle layers with half of fruit. Cover with another layer of batter and sprinkle with remaining fruit. Spoon remaining batter on top. Smooth with spatula. Bake at 350° for 1 hour and 15 minutes or until wooden pick tests clean. Cool in pan 10 minutes; remove from pan to wire rack to complete cooling. Yield: 32 servings.
Originally published as Almond Tea Bread in Country Woman November/December 1987, p29

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lvalcani User ID: 4394375 269050
Reviewed Jul. 6, 2017

"This is delicious! I upped the cherries to 2 cups which seems like a good amount."

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