Raspberry Nut Bread
Yield: 1 large or 2 small loaves
- 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.