Almond Tea Bread
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + cooling
YIELD: 2 loaves (16 slices each).
My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. —Kathleen Showers, Briggsdale, Colorado
Ingredients
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1 can (8 ounces) almond paste
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1/4 cup butter, softened
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1 cup sugar
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3 large eggs, room temperature
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1-1/2 cups fresh pitted cherries or blueberries
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3 cups all-purpose flour, divided
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4 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup whole milk
Directions
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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.
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2.
Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition.
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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.
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4.
Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts
1 slice: 130 calories, 4g fat (1g saturated fat), 25mg cholesterol, 111mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 3g protein.
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