Raspberry Almond Sweet Bread
This Raspberry Almond Sweet Bread is an irresistible blend of tart raspberries and crunchy almonds in a tender, buttery loaf perfect for breakfast or snacks.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour provides the perfect structure for the bread
- 1 cup granulated sugar sweetens the loaf just right
- 1/2 cup unsalted butter softened; adds richness and tenderness
- 1/2 cup milk keeps the bread moist
- 3 large eggs bind the ingredients and add richness
- 1 teaspoon vanilla extract enhances the flavor with warm notes
- 1 teaspoon baking powder helps the bread rise beautifully
- 1/2 teaspoon baking soda works with the baking powder for perfect texture
- 1/4 teaspoon salt balances sweetness and enhances flavor
- 1 cup fresh raspberries the star fruit, fresh and vibrant
- 1/2 cup sliced almonds adds crunch and a nutty aroma
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step is crucial for a tender crumb.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, inviting aroma.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution and prevents clumps.
- Add the dry ingredients to the wet mixture in three parts, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix gently after each addition until just combined—overmixing can lead to a dense bread.
- Carefully fold in the fresh raspberries and sliced almonds using a spatula. Be gentle to avoid crushing the raspberries but ensure they are evenly distributed.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle a few extra sliced almonds on top for a beautiful finish. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
Notes
- Coat raspberries lightly in flour before folding to prevent sinking to the bottom.
- Substitute whole wheat pastry flour or alternative sugars for healthier variations.
- Store wrapped at room temperature for up to 3 days or freeze slices for up to 3 months.