May 17, 2012

Raspberry Almond Bread


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
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
1 teaspoon almond extract
4 eggs
4 Tablespoons sour cream
2 cups raspberries (I used frozen ones, thawed and drained first.) (can substitute strawberries or blueberries)
2/3 cup slivered almonds (usually the small bags are 1/3- ½ cup- I used one bag slivered almonds and one bag naturally sliced almonds, even though it was a bit more than 2/3 cup)

Preheat oven to 325 degrees. Grease two 9 x 5-inch loaf pans.

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 very light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Gently mix in the flour and sour cream. Fold in the berries and almonds.

Spoon the batter into the prepared pans. Bake in the center of the oven for 55 to 60 minutes, or until a toothpick 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.


10 kind comments from you:

beka said...

ohh my goodness.
looks beautiful!! :)

Kaylee said...

YUM!!! Now, I really want some sweet, quick bread :)

Kristi said...

Oh that looks SO good! And I might have all of the ingredients on hand!

Delainey said...

Oh my gosh that looks so good! I love quick breads too because they make for a good quick breakfast, especially for my husband. I definitely have to try this.

Renee said...

This looks yummy and Millie looks toooo adorable for words! I will have to steal your recipe!

Chantal said...

That looks tasty!

Mrs. Y said...

I am going to have to try this :) But don't be afraid of yeast. Just put it in warm water with sugar (have to feed it) wait for it to umm... foam... and it's ready. After we finish our move I am going to start making bread. My husband likes bread from our oven :)

Fran said...

that looks yummylicious! and if I had to wait I would be pouting with Millie ;)

____j said...

I can't wait to try this!

Melissa Jaine said...

You had me at raspberry. And at almond. And most definitely at bread. :)
Perfect timing, because I'm about to start making bread - I really love the process, just have to find the time! (I use yeast!)
Oh - and I don't even have a stand alone mixer, just one of those 2 beater hand held thingys!!!

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