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Almond Berry Bread

With raspberries and a sugary almond crust, this quick bread is pretty inside and out. I like to bake two and give one away.
  • Total Time
    Prep: 25 min. + standing Bake: 45 min. + cooling
  • Makes
    1 loaf (16 slices)


  • 1 cup 2% milk
  • 1/2 cup old-fashioned oats
  • 1/2 cup almond paste
  • 1 tablespoon butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons sliced almonds, divided
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon coarse sugar


  • In a small bowl, pour milk over oats; let stand for 30 minutes. In a large bowl, beat almond paste, butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with oat mixture. Fold in 1/4 cup almonds.
  • Pour half the batter into a greased 9x5-in. loaf pan. Sprinkle with raspberries. Top with remaining batter; sprinkle with coarse sugar and remaining almonds.
  • Bake at 350° until a toothpick inserted in center comes out clean, for 45-55 minutes. Cool for 10 minutes before removing from pan to wire rack.
Nutrition Facts
1 slice: 161 calories, 5g fat (1g saturated fat), 17mg cholesterol, 118mg sodium, 26g carbohydrate (14g sugars, 2g fiber), 4g protein.

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