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Almond Berry Bread

 Almond Berry Bread
With raspberries and a sugary almond crust, this quick bread is pretty inside and out. I like to bake two and give one away.
16 ServingsPrep: 25 min. + standing Bake: 45 min. + cooling

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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.
  • 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.
  • Bake at 350° for 45-55 minutes or until a toothpick inserted near

2 of 2

Almond Berry Bread (continued)

Directions (continued)

  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to wire rack. Yield: 1 loaf (16 slices).
Nutritional Facts: 1 slice equals 161 calories, 5 g fat (1 g saturated fat), 17 mg cholesterol, 118 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.