Almond Berry Bread Recipe

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With raspberries and a sugary almond crust, this quick bread is pretty inside and out. I like to bake two and give one away.
TOTAL TIME: Prep: 25 min. + standing Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 45 min. + cooling
MAKES: 16 servings


  • 1 cup 2% milk
  • 1/2 cup old-fashioned oats
  • 1/2 cup almond paste
  • 1 tablespoon butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons sliced almonds, divided
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon coarse sugar

Nutritional Facts

1 slice: 161 calories, 5g fat (1g saturated fat), 17mg cholesterol, 118mg sodium, 26g carbohydrate (14g sugars, 2g fiber), 4g protein.


  1. In a small bowl, pour milk over oats; let stand for 30 minutes. In a large bowl, beat the almond paste, butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with oat mixture. Fold in 1/4 cup almonds.
  2. Pour half of the batter into a greased 9-in. x 5-in. loaf pan. Sprinkle with raspberries. Top with remaining batter; sprinkle with coarse sugar and remaining almonds.
  3. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Yield: 1 loaf (16 slices).
Originally published as Almond Berry Bread in Country Woman Christmas Annual 2012, p27

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