Raspberry Nut Bread
Yankee Plus Dec 2015
TABLE OF CONTENTS
Substituting rhubarb for half the raspberries makes this extra special.
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- 6 tablespoons unsalted butter
- 1/2 cup white or brown sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1 cup raspberries, fresh or frozen, thawed and drained
- 1/2 cup coarsely chopped blanched almonds
- 1 tablespoon flour
Instructions:Preheat oven to 350°F.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
Sift dry ingredients together and add to egg mixture alternately with sour cream.
Toss together berries and nuts with 1 tablespoon flour and fold gently into batter.
Pour into greased 9x5-inch loaf pan, or 2 small loaf pans.
Bake 45 to 50 minutes, or until firm and lightly browned. Cool in pan 10 minutes, then turn out onto rack.