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.
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