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 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.
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.
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!
Hey I love your blog.. Please bake some diabetes friendly stuff.ane one question can we make this with Splenda ?
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.
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.