Raspberry-Almond Bread

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Mm! This raspberry bread with almonds and cinnamon is an easy-to-make dessert that's great for entertaining.

Prep Time:
10 mins
Cook Time:
1 hrs
Total Time:
1 hrs 10 mins
1 9x5-inch loaf


  • ¾ cup white sugar

  • ½ cup unsalted butter, softened

  • 2 eggs

  • ½ teaspoon almond extract

  • 1 ¾ cups unbleached all-purpose flour

  • 1 teaspoon aluminum-free baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ cup milk

  • ½ cup sour cream

  • 1 pint fresh raspberries

  • ¾ cup almonds, chopped


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.

  2. Cream sugar and butter together with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition, then add almond extract.

  3. Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Whisk milk and sour cream together in a third bowl. Alternately add the dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into the prepared pan.

  4. Bake in the preheated oven until lightly browned, about 1 hour.

Nutrition Facts (per serving)

428 Calories
23g Fat
49g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 428
% Daily Value *
Total Fat 23g 30%
Saturated Fat 10g 52%
Cholesterol 85mg 28%
Sodium 397mg 17%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 18%
Total Sugars 22g
Protein 9g
Vitamin C 10mg 50%
Calcium 126mg 10%
Iron 2mg 13%
Potassium 250mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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