Strawberry Bread II
Description
For this rosy quick bread, a generous splash of almond extract goes into the frozen-berry batter.
Ingredients
•
1/2 cup butter, softened
•
1 cup white sugar
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2 eggs, separated
•
2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon almond extract
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1 (10 ounce) package frozen strawberries - thawed, drained and juice reserved
Directions
1
Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. Preheat oven to 350 degrees F (175 Degrees C).
2
In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.
3
In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
4
Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.