Strawberry Bread II

For this rosy quick bread, a generous splash of almond extract goes into the frozen-berry batter.

• Calories: 230 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• ½ teaspoon almond extract
• 2 eggs, separated
• 1 (10 ounce) package frozen strawberries - thawed, drained and juice reserved

Recipe Instructions

Step 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).

Step 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.

Step 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.

Step 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.