3/4 c Almonds; chopped
1 pt Raspberries
1/4 lb Unsalted butter; softened
3/4 c Sugar
2 Eggs
1/2 ts Almond extract
1 3/4 c Unbleached flour
1/2 ts Cinnamon
1 ts Aluminum-free baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Milk
1/2 c Sour cream
Preheat oven to 350?. 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, .5 lean meat.
Whole Foods “What’s Cooking” – Vol 1, No 6 June 1995
posted by teri chesser 6-95
Yields
10 servings
