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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 16 |
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With raspberries and a sugary almond crust, this quick bread is pretty inside and out. I like to bake two and give one away. Ingredients:
1 cup 2% milk |
1/2 cup old-fashioned oats |
1/2 cup almond paste |
1 tablespoon butter, softened |
3/4 cup sugar |
1 egg |
1/2 teaspoon almond extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup plus 2 tablespoons sliced almonds, divided |
1 cup fresh or frozen raspberries |
1 tablespoon coarse sugar |
Directions:
1. In a small bowl, pour milk over oats; let stand for 30 minutes. In a large bowl, beat the almond paste, butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with oat mixture. Fold in 1/4 cup almonds.
2. Pour half of the batter into a greased 9-in. x 5-in. loaf pan. Sprinkle with raspberries. Top with remaining batter; sprinkle with coarse sugar and remaining almonds.
3. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Yield: 1 loaf (16 slices).
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