Publisher Photo
Publisher Photo
With raspberries and a sugary almond crust, this quick bread is pretty inside and out. I like to bake two and give one away.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 45 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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 9x5-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 in 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

Nutritional Facts

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

  • 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
  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 9x5-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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlmond Berry Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review