Raspberry Almond Bread
This delicious bread was shared by Nora S. at our January meeting. A very popular treat that features the Herb of the Year, Raspberry.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter
1 cup sugar
½ teaspoon pure almond extract
2 Tablespoons sour cream
1 cup crushed raspberries
1/3 cup toasted slivered almonds
Preheat oven to 325 degrees. Grease a 9 x 5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter, sugar, and almond extract until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.
Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, until a cake tester 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.