Almond raspberry bread
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Almonds; chopped |
| 1 | pint | Raspberries |
| ¼ | pounds | Unsalted butter; softened |
| ¾ | cup | Sugar |
| 2 | Eggs | |
| ½ | teaspoon | Almond extract |
| 1¾ | cup | Unbleached flour |
| ½ | teaspoon | Cinnamon |
| 1 | teaspoon | Aluminum-free baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Milk |
| ½ | cup | Sour cream |
Directions
Preheat oven to 350ø. Cream the butter and sugar together until fluffy. Add eggs one at a time, beating well, then add almond extract. Sift dry ingredients together. Whisk milk and sour cream together. Alternately add dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into buttered 9 x 5 inch loaf pan and bake for about an hour. The bread will be lightly browned.
Nutritional info per serving (10): 230 calories, 5g protein, 14g fat (5g saturated), 24g carbohydrates, 62 mg cholesterol, 197 mg sodium.
Exchanges: 1 bread, 2 fats, 1 vegetable, ½ lean meat.
Whole Foods "What's Cooking" - Vol 1, No 6 June 1995 posted by teri chesser 6-95
Submitted By TERI CHESSER On 06-22-95