Almond raspberry bread

10 servings

Ingredients

Quantity Ingredient
¾ cup Almonds; chopped
1 pint Raspberries
¼ pounds Unsalted butter; softened
¾ cup Sugar
2 Eggs
½ teaspoon Almond extract
1¾ cup Unbleached flour
½ teaspoon Cinnamon
1 teaspoon Aluminum-free baking powder
1 teaspoon Baking soda
½ teaspoon Salt
½ cup Milk
½ cup Sour cream

Directions

Preheat oven to 350ø. Cream the butter and sugar together until fluffy. Add eggs one at a time, beating well, then add almond extract. Sift dry ingredients together. Whisk milk and sour cream together. Alternately add dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into buttered 9 x 5 inch loaf pan and bake for about an hour. The bread will be lightly browned.

Nutritional info per serving (10): 230 calories, 5g protein, 14g fat (5g saturated), 24g carbohydrates, 62 mg cholesterol, 197 mg sodium.

Exchanges: 1 bread, 2 fats, 1 vegetable, ½ lean meat.

Whole Foods "What's Cooking" - Vol 1, No 6 June 1995 posted by teri chesser 6-95

Submitted By TERI CHESSER On 06-22-95

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