Tuesday, November 12, 2013

Raspberry Bread

This is an amazingly moist and flavorful bread. The original recipe calls for roasted almonds, but the DH is not a nut fan. I omitted them and got some of that flavor by adding almond extract. This is a wonderful bread to do during the holidays because of the gift factor. Everyone loves baked goods and this is easy to put together with any type of fruit that you may have saved at its height of availability.

Raspberry Bread
by Traci
adapted from this recipe

Makes one large loaf, but the recipe can easily be doubled.

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter (softened)
1 cup sugar
1/2 teaspoon almond extract
2 eggs, room temperature
2 Tablespoons sour cream
1 cup crushed berries

Preheat oven to 325°F and spray loaf pan with non-stick spray.

In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, add butter, sugar and extract. Cream together until light and fluffy. Add one egg at a time. To save time on this I like to break all of my eggs into a small bowl and mix well with a fork so that I know that (1) they are all good, and (2) I don't get any shells in my mixture. Combine well. Start adding the flour mixture a little at a time, making sure you incorporate all of it together. Mix in the sour cream. Fold in your berries. Pour into your loaf pan.

Bake about 40 minutes, or until a tester comes out clean. Place on wire rack to cool.

You can make a compound butter to go along with this. I reached out to my fellow 36 on suggestions and got a wide range of ideas. Everything from cinnamon, honey, basil, and even tarragon. Use your imagination and go for it! It is the Holiday Season!!

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