The Pioneer Woman Tasty Kitchen
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Raspberry Almond Tea Bread

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

A wonderful raspberry-studded quick bread with some almonds thrown in.

Ingredients

  • ¼ cups Butter
  • 1 cup Sugar
  • 1 whole Egg
  • ⅔ cups Milk
  • 1-½ cup Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Cinnamon
  • 1 cup Raspberries, Frozen Or Fresh
  • ½ cups Chopped Almonds

Preparation

1. Preheat the oven to 350F and grease a loaf pan.
2. In a large bowl, cream the butter and sugar.
3. Add in the egg and milk and whip them together.
4. In a separate bowl, tip in the flour, baking powder and cinnamon and mix it up.
5. Add the dry ingredients into the wet and gently mix until combined.
6. Add in the rasperries and almonds and gently mix them into the batter.
7. Pour it into the loaf pan and bake for about 60 to 70 minutes.

3 Comments

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Taracooks on 8.8.2010

LOVE raspberries. I will be making this soon.

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agoldberg on 8.6.2010

I can’t wait to make this. I love raspberries and almonds together!

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Briana on 8.6.2010

This looks delicious!

6 Reviews

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Elizabeth on 4.7.2012

This was well received as a gift and very tasty. It’s more like a pound cake than a bread, but great for an afternoon snack or post-dinner dessert with fresh fruit on the side.

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westcoastswedishgirl on 11.10.2010

I only had sliced almonds, but they worked fine. I used fresh raspberries and they held up very well. I also added almond extract because the whole family loves the taste of almond, so it was just necessary. Very yummy!! Thanks. :)

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shayshay on 9.22.2010

My family loved this bread and it was super easy to make. I didn’t have an almonds but it was still just as good! Will make over and over again. Next time I’m going to try it with apples or peaches.

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hscukanec on 9.6.2010

I added some almond extract to this as well. Very good!

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cee2 on 8.23.2010

Very yummy! Made this yesterday for Sunday dessert night with my parents. Had fresh raspberries from the bushes in the back yard, enough to double the recipe and make 2 loaves. Otherwise made the recipe exactly as written. A nice combination of sweet with the tart. It was very easy to make and every one liked it. I froze part of one loaf; am anticipating that it will freeze well.

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