Chocolate Raspberry Almond Bliss Bread
Yes, I said it. Chocolate. Raspberries. Almonds. Did I mention bliss?
This would be perfect for a Valentine’s Day morning treat for your special someone! As is, the bread is mildly sweet, which for me makes a fantastic breakfast treat! The bread was moist, chocolaty, with a hint of tartness from the raspberries – YUM!
I adapted this recipe from Joy the Baker. I substituted 1/4 cup of the 2 cups of all-purpose flour for cocoa powder because who can resist chocolate and raspberries? Not this girl.
Chocolate Raspberry Almond Bliss Bread
Ingredients:
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/2 teaspoon pure almond extract
2 eggs
2 Tablespoons sour cream
1 cup crushed fresh raspberries or strawberries or blueberries
1/3 cup toasted slivered almonds
Directions:
Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.
Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.
