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Raspberry Almond Bread

July 15, 2008 by Joy the Baker 71 Comments

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.

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Filed Under: Bread, Breakfast, Fruit, Nuts, Recipes

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Reader Interactions

Comments

  1. Srimathi (foody guru)

    July 21, 2008 at 9:09 am

    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.

    Reply
  2. Mansi

    July 18, 2008 at 10:50 am

    I love your recipes and pics! they are so inspiring! thanks for another winner-almonds & cranberries are my fav combo!:)

    Reply
  3. Hillary

    July 18, 2008 at 9:06 am

    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 ;)

    Reply
  4. Carmen

    July 18, 2008 at 8:28 am

    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.

    Reply
  5. Kevin

    July 17, 2008 at 7:14 pm

    That bread looks and sounds so good!

    Reply
  6. Sandie

    July 17, 2008 at 3:52 pm

    This bread looks awesome, I will definitely have to try it.

    Reply
  7. megan

    July 17, 2008 at 8:41 am

    Now thats my kind of bread! This is on the list!!!

    Reply
  8. Caitlin

    July 17, 2008 at 5:40 am

    Hilarious – I love it. That bread looks fantastic! PS – You’ve been tagged for a meme, so stop on by for the details!

    Reply
  9. cookinpanda

    July 17, 2008 at 4:27 am

    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.

    Reply
  10. steph (whisk/spoon)

    July 17, 2008 at 12:05 am

    nice looking bread–no wonder you had to take a taste!

    Reply
  11. peabody

    July 16, 2008 at 8:48 pm

    It’s always interesting to hear why people started blogging.
    Good looking bread.

    Reply
  12. Cakespy

    July 16, 2008 at 5:37 pm

    Mlle Joy, you are simply the cutest!!! And that bread is the second cutest. Wow, looks very yummy for tea! Beautiful color.

    Reply
  13. chris

    July 16, 2008 at 3:17 pm

    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

    Reply
  14. joythebaker

    July 16, 2008 at 3:05 pm

    Yes Coline- Feel free to use yogurt instead of sour cream That would do the trick!

    Reply
  15. Coline

    July 16, 2008 at 2:34 pm

    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!

    Reply
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