Strawberry Bread II

Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan and line with greased parchment paper, leaving an overhang on the sides for easy removal. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter, sugar, and almond extract until light and fluffy. (5 minutes)

Recipe View 3 mins Separate the eggs. Add the egg yolks, one at a time, to the creamed mixture, beating well after each addition. (3 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (5 minutes)

Recipe View 3 mins Stir in 1/4 cup of the reserved strawberry juice. Gently fold in the drained strawberries. (3 minutes)

Recipe View 5 mins In a clean, dry bowl, beat the egg whites until stiff peaks form. (5 minutes)

Recipe View 3 mins Gently fold the beaten egg whites into the strawberry batter until just combined. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Pour the batter into the prepared loaf pan. Lightly drop the pan onto the counter a few times to release any trapped air bubbles. (2 minutes)

Recipe View 55 mins Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (55 minutes)

Recipe View 15 mins Let the bread cool in the pan for 15 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving. (15 minutes)