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

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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 large 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 8x4-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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
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 large 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
  1. 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.
  2. Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition.
  3. Spoon a sixth of the batter into each of two greased and floured 8x4-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.
  4. Bake at 350° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
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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