As most of you know by now, I'm a sucker for quick breads. The thought of using yeast is so daunting to me for some reason. Besides, making quick bread for a dessert is easier than just about any dessert you can make (obviously, the frozen Jello dusted grapes are an exception to that).
I stumbled across this recipe on Pinterest, and it sounded delicious. I modified a few things (doubled the recipe, used thawed frozen raspberries instead of fresh, etc.) but it still turned out well. And no, that is not a KitchenAid mixer. I think I'm the only blogger who doesn't have one- someday, it will be mine!
The biggest challenge to this bread? Not eating those delicious raspberries before they make it into the batter.
It looks pretty already! The color actually changes into a deep blue/purple once it's baked.
The other challenging part about this bread? The wait for it to bake. It is a bread that, like chili, is definitely best the second or third day. Did I eat it the first night? Absolutely. But I enjoyed it a lot more on the third night.
Millie isn't good at waiting either. It makes her sad. We made up for it by sharing a slice for breakfast this morning.
Raspberry Almond Bread
(originally found here, but doubled because no one should ever bake just one loaf of bread)
4 cups all-purpose flour