Raspberry Almond Bread
Posted on 16 July 2008 by joy
I’m always looking for something beyond a bagel and cream cheese to grab on the run for breakfast.
This breakfast quick bread is the answer. With fresh, juicy raspberry flavor and a hint of almond, this is great with your morning coffee. The batter comes together in about 15 minutes and bakes for about an hour. One out of the oven and cooled, I like to slice the loaf and individually wrap slices to put in the freezer. I grab a slice as I’m running out the door and toast it once I get to work.
Am I brilliant? Yes. And humble too.
Raspberry Almond Bread
adapted from The Best Bake Sale Ever Cookbook
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/2 teaspoon pure almond extract
2 eggs
2 Tablespoons sour cream
1 cup crushed fresh raspberries or strawberries or blueberries
1/3 cup toasted slivered almonds
Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.
Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.
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Tags | bread, breakfast, fruit, on the go, raspberries, Summer
