Sunday, August 14, 2011

Raspberry Almond Bread

Raspberries were on sale this week. They don't taste nearly as good as the few that I got from my berry garden this year but they are still raspberries.

3/4 C. chopped almonds (I was all out so mine didn't get any)
1 pt. raspberries (about 2 cups is good)
1/4 lb butter, softened
2 eggs (I had to run out to the duck pen)
1/2 tsp almond extract
1 3/4 C. flour
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 C. milk
1/2 C. sour cream (I did not have any and used homemade yogurt instead)

Preheat oven to 350 F. Cream the butter and sugar together, add eggs and almond extract. Mix well. Add dry ingredients, milk and sour cream(yogurt). Mix well. Add almonds (or not) and raspberries, gently mix in raspberries. Spread batter into a buttered 9x5 inch loaf pan and bake for 1 hour--until knife comes out clean. 


  1. I would think that would be good at breakfast time, with a cup of lovely strong coffee...

  2. I seriously doubt there will be any left by breakfast time, lol. Anytime I make a quick bread like this it is always a treat and gets eaten quick.

  3. Don't you just love having a recipe that you can substitute ingredients in? It sounds delish!

  4. At one time I wouldn't have known "what" to substitute. Now I just change the recipes as needed, usually they turn out just fine.