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
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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You’re lovely :-)
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
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.
Awesome looking bread Joy! :)
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…
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!
That looks wonderful. I love your blog!
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!
Looks delicious! I am a fool for raspberries.
You could turn the simplest things into scrumptilicious looking photographs!!
What a lovely breakfast treat! I can’t wait to make it! Thanks!!
I lick the spoon too! Who can resist!
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.
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.
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. :)
That looks delicious!
Do you think the sour cream could be replaced by yogurt or something? My family never uses sour cream, so it seems a waste to buy an entire package for just 2 tablespoons.
Thanks!
Yes Coline- Feel free to use yogurt instead of sour cream That would do the trick!
Joy I have just found your blog and I love it!! That bread looks to die for, I am going to have to make it soon. I can never make my pics look that good, my stuff always looks like it has exploded, it usually tastes good though. Thank you. Chris
Mlle Joy, you are simply the cutest!!! And that bread is the second cutest. Wow, looks very yummy for tea! Beautiful color.
It’s always interesting to hear why people started blogging.
Good looking bread.
nice looking bread–no wonder you had to take a taste!
Yum. This looks incredible. The raspberry looks so gooey and dominating, which I love. I’m a pretty terrible baker, so this is really up my alley. It’s straightforward enough to make but multi-dimensional enough to still be interesting.
Hilarious – I love it. That bread looks fantastic! PS – You’ve been tagged for a meme, so stop on by for the details!
Now thats my kind of bread! This is on the list!!!
This bread looks awesome, I will definitely have to try it.
That bread looks and sounds so good!
Cute picture! Since I’m a new blogger, I’ll probably participate – thanks for spreading the word about the Behind the Apron event. I love the bread – Raspberries and almonds sounds like a heavenly combination.
Oh my goodness, that looks like all kinds of gooey deliciousness. I love the creamy part of banana bread…this raspberry bread looks like its ALL creamy and delicious ;)
I love your recipes and pics! they are so inspiring! thanks for another winner-almonds & cranberries are my fav combo!:)
I love your photos. They make me want to eat everything that you are baking.Discovered your site today and boy I am so excited to see all that you have baked.
WOW-This is the best bread, I just found your blog from make and takes and I am so glad I did. I think I am going to have to start going to the gym a lot now. Love your blog and and your behind the apron picture is great. Thanks
I baked it this mornign for a picnic, and it was fantaaaaaaaaaastic !
Everybody loved it !
I will certainely do it again with blueberries.
Thank you so much for this awesome recipe :)
Lovely to “meet” you! That bread looks delicious. I love Smitten Kitchen, too. Paid for blogging? Wow, where do I sign up? Haha.
I have made this four times now with blueberries. I LOVE it, and so does my boyfriend! I substituted Splenda for sugar and 1/2 the flour with some pecan meal to make it more diabetic friendly (he is diabetic) and it still came out super tasty. :)
Great recipe:) Thanks. It’s the first time for me to bake and I don’t understand when you said:”cool completely”..Do we eat it cold?
Could frozen raspberries be used instead of the fresh? Or does this throw things off?
I have totally just saved the link to this post – with ten loaves of gorgeousnesss, why wouldn’t I? Cannot wait to make the Raspberry Almond Bread – irresistible.
Is it possible to use frozen raspberries or other fruit in this instead of fresh. They’re not always available here when I want them.
Also, what camera do you use for these photos. The closeups are so clear!
I was hoping to make this recipe as muffins. Should I make any adjustments?
Using frozen raspberries should work just fine, as long as they’re thawed and well-drained beforehand. Just before you use them, try putting them on a paper towel to soak up some of the dribbling raspberry juice. When mixing, they’ll “bleed” a little more than fresh berries, so just try to keep your folding to a minimum so that your batter doesn’t turn pink.
For anyone who likes this recipe, I suggest adding 1/2 a diced pear and using 3/4 cup of raspberries. Or, if you can’t find fresh raspberries, use pear instead! Pear and almond go together very well. :)
really great suggestions christine!
I just made these as muffins as they were done in less than 20 minutes. SO easy to make and very yummy!
Mine is in the oven right now. I cannot wait! My family and I will be enjoying it with lattes while we carve pumpkins!
Okay okay. So I tempted my parents with this bread under the condition that they buy the berries that it must contain. They bought the sale item, BLACKberries. I personally love blackberries but know better when it comes to the aspiration of baking a sweet bread. Wow, this was tart. Also, somehow my mother ran out of sugar. Granted, I could have gone Little Red Riding Hood style (is that who the fairy tale is about?) and asked my neighbors for some sugar…or actually gone out and buy some, but I am way too lazy for any of that.
Regardless, Joy, the tart blackberry-lack-of-a-full-cup-of-sugar-bread was joyful still. My parents loved it and I still was able to pat myself on the back.
Keep ‘em coming. I love your recipes.
Thank You soooo much for the recipe, it is so very yummy!
Would it be possible to include almond paste in this bread? I ADORE almond and would love to perhaps enhance that flavor a bit.
And Joy, you are amazing. I always look to you for new baking ideas. I’m currently living in the middle east and I may try baking one of your breads for the family I’m staying with. I’m sure they’ll love it. Thanks for sharing your love of baking. :)
OMG- just made Raspberry Almond bread, I substituted blackberries I had in the freezer. Yummy, reminds me of Christmas cookies (Spritz). Thanks for the recipe
Hi Joy, I’ve had this bookmarked since you posted it and really hope to get round to baking it this weekend! However I also have loads of plums that need using and wonder if there’s any chance they’d work in here? Thanks , Lucy :)
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