The first hint of growth comes early in the year. Small green plants begin sending out runners. White flowers burst open and invite bees to visit. Petals fade and are replaced with tiny green berries. They grow with the help of sunshine, water, and soil. Soon those berries transform to bright red. The right conditions make the fruit sweet and juicy. They are picked at the peak of ripeness. That is when strawberries are ready to be eaten. It is also when they are ready to be baked in a Strawberry Almond Quick Bread.
The recipe is inspired by a favorite flavor combo. To experience it all you need to do is get some fresh picked strawberries, put a dollop of sour cream on top, and sprinkle it with brown sugar. I took a basic quick bread recipe and incorporated those ingredients to showcase their flavors. Thanks once again to the best recipe development book ever, The Flavor Bible
How is the Strawberry Almond Quick Bread? It is moist, as in super moist. All three of my flavor trio ingredients (strawberries, sour cream, and brown sugar) contribute to the moistness. It is a dense bread with pockets of air created as the berries reduce in size during baking. It is mildly sweet and has a crunch from almonds.
Are you ready for strawberry season? I sure am! I’m looking forward to making strawberry sorbet with fresh-picked local berries. Do you know who else is ready? Some talented bread Twelve Loaves bakers are and take a look at the breads baked for March’s strawberry challenge:
- Strawberry Almond Quick Bread by Renee from Magnolia Days
- Strawberry Bread with Rhubarb and Bananas by Renee from Kudos Kitchen
- Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
- Balsamic Strawberry Cinnamon Rolls by Felice from All That’s Left Are The Crumbs
- Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
- Strawberry Dessert Rolls by Dionne from Try Anything Once Culinary
- Strawberry Hazelnut Buttermilk Quick Bread by Heather from girlichef
- Strawberry Swirl Sweet Rolls by Donna from Cookistry
- Strawberry Bread by Holly from A Baker’s House
- Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
- Strawberry Cream Cheese Muffins by Deepti from Baking Yummies
- Strawberry Danish by Karen from Karen’s Kitchen Stories
- Strawberry Bagels by Lora from Cake Duchess
Strawberry Almond Quick Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup firmly packed light brown suar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 2 eggs at room temperature
- 2/3 cup sour cream at room temperature
- 1/4 cup strawberry jam
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup chopped strawberries
- 1/3 cup slivered blanched almonds lightly toasted and roughly chopped
Instructions
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Preheat oven to 350 degrees F. Grease and flour a 4- X 8-inch or 5- X 9-inch loaf pan.
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Whisk together flour, sugar, brown sugar, baking soda, salt, and cardamom in a large bowl.
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Whisk together eggs, sour cream, jam, vanilla, and almond extract in a medium bowl until smooth.
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Add wet ingredients to dry ingredients and stir together until dry ingredients are moistened.
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Stir in strawberries and almonds.
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Spread mixture evenly into prepared pan.
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Bake for 1 hour, or until a toothpick or cake tester inserted in the center comes out clean.
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Cool bread in the pan for 10 minutes.
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Remove bread from pan and cool completely on a wire rack.
Recipe Notes
A recipe for Strawberry Almond Quick Bread made with fresh strawberries, strawberry jam, and almonds. It is a moist bread great for breakfast or a snack.
Disclosure: This post contains an affiliate link to Amazon.
#TwelveLoaves March: Strawberries. February was a delicious month of Chocolate breads. We are ready for spring and chose Strawberries for our March theme. Choose a recipe featuring strawberries. (Your bread of choice could be accented with fresh or dried strawberries, strawberry preserves) Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with strawberries. Let’s get baking!
Want to add your bread to the collection with the Linky Tool this month? Here is what you need to do:
- When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme.
- Please link your post to the linky tool at the bottom of my blog. It must be bread baked to the Twelve Loaves theme.
- Have your Twelve Loaves bread that you baked this March, 2014, and posted on your blog by March 31, 2014.
#TwelveLoaves is a monthly bread baking party. It was created by Lora from Cake Duchess and runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom.
Rossella says
March 4, 2014 at 3:05 amStrawberries and almonds: I really like that combination of flavours even more with a pinch of cardamom as you suggested.
Renee says
March 8, 2014 at 1:29 pmThanks Rossella
Renee - Kudos Kitchen says
March 4, 2014 at 7:03 amYour bread looks delicious, Renee. Thanks for the heads up about The Flavor Bible too. I just added it to my collection at your recommendation. Gotta love Amazon 🙂
Renee says
March 8, 2014 at 1:28 pmYes, I do love Amazon and you will love the book. You will find yourself going to it for reference quite often.
Liz says
March 4, 2014 at 7:16 amWhat a fantastic loaf! It shouts spring even though it doesn’t look like spring outside my window!
Renee says
March 8, 2014 at 1:28 pmThanks Liz and it is still looking like winter here too. I’m so ready for the landscape to start greening up with spring.
Heather // girlichef says
March 4, 2014 at 7:34 amThis sounds amazing…and I would most definitely stick with the cardamom! Go away snow… 😉
Renee says
March 8, 2014 at 1:27 pmYes, go away snow – we are done with you.
Alice // Hip Foodie Mom says
March 4, 2014 at 7:38 amRenee!
I love that you added cardamom to this Strawberry Almond Quick Bread!!! oh my! it looks so perfect! wish I could taste it! beautiful!
Renee says
March 8, 2014 at 1:27 pmI wish I could send a slice to you to taste it right now.
Aurica says
March 4, 2014 at 8:25 amamazing and fluffy bread, delicious and tasty one, i like the way the strawberry look in the middle, good for breakfast or dessert 🙂
Renee says
March 8, 2014 at 1:26 pmIt’s really more dense than fluffy. It is good for any time of the day.
Lora @cakeduchess says
March 4, 2014 at 10:06 amIt’s been such a long winter for so many. I think strawberries is the perfect way to add a little cheer and your quick bread is just perfect, Renee!!
Renee says
March 8, 2014 at 1:24 pmThanks Lora and it really has been one heck of a winter. I’m so ready for it to be over.
Stacy says
March 4, 2014 at 11:50 amI love the combination of almonds and strawberries, Renee, but the addition of cardamon is a stroke of genius! What a beautiful loaf!
Renee says
March 8, 2014 at 1:23 pmCardamom is one of those spices that I think is fabulous in baked goods.
Dionne Baldwin says
March 4, 2014 at 12:25 pmI am DEFINITELY ready! I am a big almond fan so I totally love the flavor combo. And cardamom is a bonus. Your bread is beautiful! We are going to love making this one!
Renee says
March 8, 2014 at 1:22 pmThank you so much Dionne and bring on spring!
Bakingyummies says
March 4, 2014 at 12:40 pmYour bread looks so moist! and I just love those strawberry bits in there.
Renee says
March 8, 2014 at 1:21 pmThanks Deepti and it is as moist as it looks.
Holly says
March 4, 2014 at 12:55 pmRenee you explain things so well– thanks for teaching me that the holes around the berries are created when the berries reduce in size as they bake. I am always learning when I read your posts!
Renee says
March 8, 2014 at 1:20 pmThank you Holly and I’m glad you learned something new.
Felice/All That's Left Are The Crumbs says
March 4, 2014 at 2:26 pmYour mention of strawberries, a little sour cream, and a sprinkle of brown sugar is my daughters favorite way of eating strawberries. I’m going to have to try your quick bread soon as I know they are going to love it.
I have the Flavor Bible on my wish list, after borrowing it from the library.
Renee says
March 8, 2014 at 1:18 pmOh good then I’m not the only one who likes to eat fresh strawberries like that. I hope you get the book soon. It is a great resource.
Karen @ Karen's Kitchen Stories says
March 4, 2014 at 10:39 pmThat combination sounds so delicious and your bread looks so moist! I need to get that book!
Renee says
March 8, 2014 at 1:18 pmIt is very moist and I think it gets even more moist after a day or two.
Donna Currie says
March 5, 2014 at 1:13 amLovely! The addition of cardamom is interesting. I don’t use it as often as I could. I’ll bet it was great here.
Renee says
March 8, 2014 at 1:17 pmYes, cardamom is great in the bread. Once I started using cardamom I can’t seem to stop. I just adore the flavor especially in baked goods.
Anita at Hungry Couple says
March 5, 2014 at 9:18 amThis is a perfect recipe for me. Love quick breads, love almond, love strawberries. 🙂
Renee says
March 8, 2014 at 1:16 pmThen it is the bread for you! I hope you make it sometime.
Jennie @themessybakerblog says
March 5, 2014 at 11:38 amWhat a gorgeous loaf of bread, Renee. I love strawberries and almonds together.
Renee says
March 8, 2014 at 1:15 pmThanks Jennie. I first thought of pecans but then realized almonds would be so much better for this bread.