Sweet Raspberry Almond Loaf is a delightful and moist quick bread that combines the tartness of fresh raspberries with the rich flavor of almond. This easy-to-follow recipe is perfect for breakfast, a snack, or dessert. The combination of sweet and nutty flavors makes this loaf a crowd-pleaser, and it’s simple enough for bakers of all skill levels. Let’s dive into this delicious recipe that will surely become a favorite in your home!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup milk
- 1 cup fresh raspberries (or frozen, thawed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sliced almonds (for topping)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
Step 4: Add Eggs and Extracts
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla and almond extracts.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; be careful not to overmix.
Step 6: Fold in Raspberries
Gently fold in the raspberries, taking care not to break them apart too much. This will keep your loaf beautifully speckled with fruit.
Step 7: Pour into Loaf Pan
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the sliced almonds over the top for added crunch and flavor.
Step 8: Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 9: Cool and Serve
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
How should I store the Sweet Raspberry Almond Loaf?
Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I substitute almond extract with something else?
If you don’t have almond extract, you can substitute it with additional vanilla extract or omit it entirely for a different flavor profile.
What can I serve with the Raspberry Almond Loaf?
This loaf is delicious on its own, but you can also serve it with a dollop of whipped cream, cream cheese spread, or a drizzle of icing for extra sweetness.