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Strawberry Tea Bread

posted by Jennifer
Strawberry Tea Bread

A twist on the stereotypical banana bread, this strawberry tea bread makes the most of summer’s favourite fruit! This delicious cake-bread is packed with vitamin C, vitamin A, iron, and protein. Serve with other fresh berries to for an extra anti-oxidants boost in this light dessert!


Strawberries (chopped)
Ground almonds
Butter (unsalted, softened)
Baking powder
Cinnamon (ground)
Nutmeg (ground)
Milk (2%)
2 cups
½ cup
1 ½ cups ¼ cup
½ cup
2 tsp
¼ tsp
⅛ tsp
⅓ cup
500 mL
125 mL
375 mL
½ stick
125 mL
10 mL
1 mL
0.5 mL
75 mL


Prep: 25 minutes Ÿ Total: 1 hr 30 minutes


  1. Pre-heat oven to 350°F (180°C). Grease and line a loaf pan.
  2. In a small bowl, toss strawberries, almonds, and ¼ cup of the flour together until strawberries are coated. Set aside.
  3. In a large bowl, beat butter with sugar until light and fluffy.
  4. Beat in eggs, 1 at a time; mix well.
  5. In a separate bowl, mix together remaining flour with baking powder, salt, cinnamon, and nutmeg.
  6. Stir flour mixture and milk alternatively into the butter mixture. Make 3 additions of flour and 2 additions of milk.
  7. Carefully fold in strawberries.
  8. Bake on middle rack for 1 hour or until cake tester inserted in the centre of the bread comes out clean.
  9. Leave to cool in pan for 10 minutes before turning out onto rack to cool completely.

Adapted from: Canadian Living

Makes 12 servings  ( 72.44 g / serving) Ÿ 1 serving = 1 slice

Prepared By: Jennifer Broxterman, Registered Dietitian & Joyce Ho, BScH Foods & Nutrition student
NutritionRx  Ÿ  Email:  Ÿ  Phone: (519) 520-9549  Ÿ  Website:

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