Berry-Almond Quick Bread
Berry-Almond Quick Bread might be a good recipe to expand your bread repertoire. This recipe makes 12 servings with 243 calories, 6g of protein, and 9g of fat each. For 68 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have vanillan extract, almonds, salt, and a few other ingredients on hand, you can make it. Several people made this recipe, and 1369 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Eating Well. With a spoonacular score of 46%, this dish is pretty good. Similar recipes are Almond Bread: Quick Bread Extraordinaire, Lemon, Yogurt, Berry & Ginger Whole Wheat Quick Bread, and Cherry/Almond Quick Bread.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 50 minutes
Ingredients:
1/2 teaspoon almond extract
1/2 cup chopped toasted sliced almonds, (see Tip), plus more for topping if desired
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups fresh or frozen berries, (whole blackberries, blueberries, raspberries; diced strawberries)
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
2 large eggs
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 cup nonfat buttermilk, (see Tip)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups whole-wheat pastry flour, (see Note) or whole-wheat flour
Equipment:
oven
frying pan
whisk
bowl
skewers
wire rack
Cooking instruction summary:
Preheat oven to 400F for muffins, mini loaves and mini Bundts or 375F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in another large bowl until well combined.Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add berries and almonds. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional almonds, if desired.Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
Step by step:
1. Preheat oven to 400F for muffins, mini loaves and mini Bundts or 375F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.
3. Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in another large bowl until well combined.Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.
4. Add berries and almonds. Stir just to combine; do not overmix.
5. Transfer batter to the prepared pan(s). Top with additional almonds, if desired.
6. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf.
7. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.
8. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
Nutrition Information:
covered percent of daily need
