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.
Cynthia Brown
Tried this today with fresh, ripe, delicious raspberries…………..gosh how delish………..had to stop
myself from eating 1/2 the loaf all at one sitting…………..esp when it’s warm out of the oven.
Nicki
Did anyone else have an issue with the amount of batter in the 9×5 pan? Mine spilled over the loaf pan 20minutes in causing a burnt mess all over my oven. Had to stop baking and clean up, then I divided the overflowing batter into 6 muffin cups and baked them all until they were “done.” I don’t know why I had so much batter, but it’s still tasty (that’s a LOT of sugar for one loaf of bread!) even after interrupting the baking process. Also, another commenter mentioned if you use blackberries it is too tart. I highly disagree! I picked reallllllly tart blackberries the other day and used them in place of the raspberries, and the amount of sugar in this recipe curbed their tartness nicely. If you have access, use em!
Mona
Hey I love your blog.. Please bake some diabetes friendly stuff.ane one question can we make this with Splenda ?
Amboy Foods
This bread was wonderful! One thing I changed was the amount of raspberries that were used, by doubling this amount I found it quite moist and delicious. Overall a fantastic bread, something I will be making again in the future. Quite a nice variation from other breads I have tried.
Zachary P.
This bread was wonderful! One thing I changed was the amount of raspberries that were used, by doubling this amount I found it quite moist and delicious. Overall a fantastic bread, something I will be making again in the future.
Kathy
Great recipe…..omitted the almonds altogether and went with l tsp. Vanilla bean paste…all the non-almond eaters loved it.
Wendy
I can’t recall how I stumbled across this recipe, but I made it for the first time last night. Since you had indicated the almond flavour was mild I doubled the amount I put in to 1 tsp.
It came out well and nicely flavoured but I found the loaf dry and too crumbly for my taste. Today, I made a second batch and added 1/3 of a cup of sour milk (1/3 cup of milk with a drop of vinegar to sour it) and it was substantially better. I also toasted the slivered almonds, then put them in a baggie and rolled them gently with a rolling pin for slightly smaller pieces. It was delicious. Thanks for a nice recipe that will go in my “keeper” file!
Wendy
I can’t recall how I stumbled across this recipe, but I made it for the first time last night. Since you had indicated the almond flavour was mild I doubled the amount I put in to 1 tsp.
It came out well and nicely flavoured but I found the loaf dry and too crumbly for my taste. Today, I made a second batch and added 1/3 of a cup of sour milk (1/3 cup of milk with a drop of vinegar to sour it) and it was substantially better. I also toasted the slivered almonds, then put them in a baggie and rolled them gently with a rolling pin for slightly smaller pieces. It was delicious. Thanks for a nice recipe that will go in my “keeper” file!
Deana Jarz
Hi Joy! I made this bread today, substituting half the butter for plain greek yogurt. I love all your non-oil recipes :) This came out a bit dry, though. Do you think I should try cooking it for 5-10 min less next time?
Lucy
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 :)
Deb
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
Amanda
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. :)
Becca Jones
Thank You soooo much for the recipe, it is so very yummy!
Sonia
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.
Hailee
Mine is in the oven right now. I cannot wait! My family and I will be enjoying it with lattes while we carve pumpkins!
Monica
I just made these as muffins as they were done in less than 20 minutes. SO easy to make and very yummy!
Christine
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. :)
joythebaker
really great suggestions christine!
Erica
I was hoping to make this recipe as muffins. Should I make any adjustments?
Karen Pollard
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!
Lucy
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.
val
Could frozen raspberries be used instead of the fresh? Or does this throw things off?
Mariam
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?
justme
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. :)
Judith
Lovely to “meet” you! That bread looks delicious. I love Smitten Kitchen, too. Paid for blogging? Wow, where do I sign up? Haha.
marion
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 :)
Suzanne Lowell
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
Srimathi (foody guru)
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.
Mansi
I love your recipes and pics! they are so inspiring! thanks for another winner-almonds & cranberries are my fav combo!:)
Hillary
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 ;)
Carmen
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.
Kevin
That bread looks and sounds so good!
Sandie
This bread looks awesome, I will definitely have to try it.
megan
Now thats my kind of bread! This is on the list!!!
Caitlin
Hilarious – I love it. That bread looks fantastic! PS – You’ve been tagged for a meme, so stop on by for the details!
cookinpanda
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.
steph (whisk/spoon)
nice looking bread–no wonder you had to take a taste!
peabody
It’s always interesting to hear why people started blogging.
Good looking bread.
Cakespy
Mlle Joy, you are simply the cutest!!! And that bread is the second cutest. Wow, looks very yummy for tea! Beautiful color.
chris
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
joythebaker
Yes Coline- Feel free to use yogurt instead of sour cream That would do the trick!
Coline
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!
Haley
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. :)
Jaina
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.
Sara
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.
Melody
I lick the spoon too! Who can resist!
Maria
What a lovely breakfast treat! I can’t wait to make it! Thanks!!
Christy
You could turn the simplest things into scrumptilicious looking photographs!!
Jennifer
Looks delicious! I am a fool for raspberries.
laurie
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!
Rachel
That looks wonderful. I love your blog!
Mary
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!
Clumbsy Cookie
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…
Gigi
Awesome looking bread Joy! :)
joythebaker
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.
Abeer
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
You’re lovely :-)