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Raspberry Nut Bread

Raspberry Nut Bread
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Yield: 1 large or 2 small loaves

Substituting rhubarb for half the raspberries makes this extra special.


  • 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

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