Return to Content

Raspberry Nut Bread

Raspberry Nut Bread
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 1 large or 2 small loaves

Substituting rhubarb for half the raspberries makes this extra special.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


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.
Updated Thursday, May 26th, 2011

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

3 Responses to Raspberry Nut Bread

  1. Jill Jones July 25, 2015 at 2:10 pm #

    The recipe for Raspberry Nut Bread sounds good but it says cream butter and sugar and THERE IS NO BUTTER listed in recipe. Please advise. Thanks.

    • Aimee Seavey August 3, 2015 at 9:22 am #

      Hi Jill. Thanks for catching this! This recipe for Raspberry Nut Bread needs 6 tablespoons of butter — we’ve corrected the ingredients list.

  2. Malcom Perkinson August 30, 2015 at 11:39 am #

    I wanted to have some chunks of raspberries in the bread, so I just lightly mashed them and added them along with the flour. I was concerned that if I beat the raspberries with the mixer, it would totally pulverize them.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111