Blackberry Almond Bread
Savor the irresistible flavors of summer with this Blackberry Almond Bread, a moist and tender loaf bursting with juicy fresh blackberries and nutty sliced almonds. Infused with a hint of aromatic almond extract, this bakery-style quick bread achieves its perfect balance of sweetness and tanginess with rich buttermilk and a subtle vanilla undertone. The golden top, optionally sprinkled with almonds for added crunch, bakes to perfection in just an hour, making this recipe as easy as it is delicious. Whether dusted with powdered sugar for an elegant touch or served as-is, this delightful bread is perfect for breakfast, brunch, or an indulgent snack. Try this blackberry almond bread recipe to brighten any occasion with its vibrant, fruity flavors!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 0.75 cups Buttermilk
- 1.5 cups Fresh blackberries
- 0.5 cups Sliced almonds
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, then lightly dust it with flour.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy, about 2-3 minutes. Use a hand or stand mixer for the best results.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and almond extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the bread tender.
Gently fold in the fresh blackberries and sliced almonds using a rubber spatula. Be careful not to crush the blackberries too much.
Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula and optionally sprinkle a handful of sliced almonds on top for added crunch.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with foil for the last 10-15 minutes of baking.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Optional: Once the bread has cooled, dust the top with powdered sugar for a touch of sweetness and presentation.
Slice, serve, and enjoy your Blackberry Almond Bread!
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 397.1 g | 144% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 188.3 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 591 mg | 45% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
