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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.

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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


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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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.

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