Return to Content

Raspberry Nut Bread

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

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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

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