Recipe for Almond Raspberry Bread


3/4 cup almonds; chopped
1 pint raspberries
1/4 lb unsalted butter; softened
3/4 cup sugar
2 eggs
1/2 teaspoon almond extract
1 3/4 cup unbleached flour
1/2 teaspoon cinnamon
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream


Preheat oven to 350. Cream the butter and sugar together until fluffy. Add eggs one at a time, beating well, then add almond extract. Sift dry ingredients together. Whisk milk and sour cream together. Alternately add dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into buttered 9 x 5 inch loaf pan and bake for about an hour. The bread will be lightly browned.

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