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.