Raspberry Almond Bread

I never thought I’d hear myself say this, but- enough with the chocolate chip cookies!

I will admit that for one brief moment, I thought about throwing a handful of chocolate chips into this darling quick bread. I slowly released my death grip from the chip bag, and thought better of it.

This quick bread is fuss-free and it has almonds two ways: almond extract and toasted slivered almonds. The almond flavor is actually really subtle, and the gooey raspberry flavor really comes to the front.

This post is also my submission into 28 Cooks’ Behind the Apron– a look into the hearts and minds of elusive food bloggers. I haven’t been so elusive, have I? I kinda let you all up in my business.

Here we are. Behind the apron. No! Not under the apron! Please get out from under there…

That’s me. I look like a hungry maniac. I sometimes eat off the stirring spoons. I started this food blog after seeing a recipe for slice and bake cookies on Smitten Kitchen. I thought- I want to do that! Now!- and Joy the Baker was born. Now I get paid to bake and write about food, and it feels like a good life. Not only that, I’ve met a whole community of people as nutty about food and photography as me.

I feel like I’m just where I’m supposed to be. Thanks for being here with me.

Now, about that bread.

This quick bread recipe originally called for a cup of crushed fresh strawberries. Feel free to throw in some strawberries or blueberries if you’re feeling frisky.

Raspberry Almond Bread

adapted from the best bake sale ever cookbook

Print this Recipe!

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.

69 thoughts on “Raspberry Almond Bread

  1. We’d like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, haleyglasco@gmail.com, if you’re interested. Feel free to check out our blog for more details. (Click on my name in the message header link to visit our blog. :)

  2. That looks absolutely mouth watering. And I LOVE licking the spoon…and eating the dough and batter…we’re lucky to get anything actually in the oven when I’m baking. It’s a weakness.

  3. I am totally in love with this blog.
    “Now I get paid to bake and write about food, and it feels like a good life.”
    Oh to dream lol One day I will be able to say that of myself.

  4. You would think that by now, I would know not to visit your blog first thing in the AM. Its like sheer torture. From now on, I will not visit until after breakfast has been consumed. What you have on here is always so much better than what I have on hand for breakfast which makes it just so unfair.

    Love the pic too babe. Love it!

  5. I don’t think you look like a crazed maniac. I think you look fairly civilized. After all you are using a spoon. And the raspberry quick bread has been bookmarked for me to make at a later date. Yum!

  6. This is a fun event, I liked seeing you behind (not under) the apron. Raspeberry and almond, I know it’s great just by looking at it. I know what you’re felling towards the ccc, I haven’t baked mine yet (dough in in the fridge) and I think I’m tired of them allready…

  7. Carsen- Thanks! You’re lovely too. Even if you’re toothless ;)

    Abeer- I use a Canon Rebel XSi with a 100mm macro lense. It’s a fabulous camera. I’m very lucky.

  8. hi, the bread looks unbelievably delicious, i would love to make that for breakfast! I as just wondering what camera you use, since the pix i take never turn out so yummy looking?
    thanks :D

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