Strawberry Poppyseed Bread

• 1/2 CUP BUTTER
• 1 CUP SUGAR
• 1/2 TSP ALMOND EXTRACT
• 2 EGGS, SEPARATED
• 2 CUPS FLOUR
• 1 TSP BAKING POWDER
• 1 TSP BAKING SODA
• 1 CUP CRUSHED OR CHOPPED STRAWBERRIES
• 1/4 CUP COCONUT (OPTIONAL)
• 2 TBSP POPPY SEEDS

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Preheat oven to 350 degrees.

Cream together butter, sugar and almond extract. Beat in egg yolks, one at a time.

Sift flour, baking powder and baking soda. Add flour alternately with strawberries to creamed mixture. Beat egg whites until stiff. Fold into mixture along with coconut and poppy seeds.

Grease and flour a 9x5” loaf pan or line with greased wax paper. Pour batter into pan and bake at 350 degrees for 50-60 minutes.

Cool 15 minutes on rack. Remove from pan.