This Almond Raspberry Bread recipe brings those flavors together in a moist, tender loaf that’s perfect for breakfast, a snack, or even a little dessert moment. There’s something magical about the combination of raspberries and almonds—tart, juicy berries paired with that subtle, nutty crunch. Instead of relying on almond flour, we’re using almond extract and sliced almonds to keep things simple yet flavorful, while buttermilk adds a delightful tang and keeps every bite soft and delicious. Ready to bake a loaf that’s as pretty as it is tasty? Let’s get started!
Why You’ll Love This Bread
This Almond Raspberry Bread with Buttermilk is the kind of recipe that feels like a hug in loaf form. The buttermilk keeps it tender, the raspberries add pops of tart sweetness, and those sliced almonds on top? Pure crunchy bliss. It’s simple enough for a lazy weekend bake but impressive enough to share with friends (or keep all to yourself—no judgment here!).
Why These Ingredients Work
Here’s a quick rundown of why each key ingredient makes this Almond Raspberry Bread so special:
- All-Purpose Flour: The backbone of the loaf, providing structure without the need for specialty flours like almond flour.
- Baking Powder & Soda: These leaveners team up with buttermilk to give the bread its light, tender rise.
- Buttermilk: The star of the show! It adds a subtle tang, keeps the crumb moist, and reacts with baking soda for lift. Want to make your own? Check out my post on culturing buttermilk at home for a fun DIY twist!
- Raspberries: Fresh or frozen, they bring bursts of tart sweetness that balance the richness of the butter and sugar.
- Almond Extract & Sliced Almonds: No almond flour here—just a splash of extract for flavor and sliced almonds for texture and a nutty crunch on top.
- Butter & Sugar: The classic duo that ensures every bite is rich and satisfying.
Why Almond Raspberry Bread with Buttermilk Stands Out
What sets this Almond Raspberry Bread with Buttermilk apart from other quick breads? It’s all about balance—tart raspberries, a hint of almond flavor, and that creamy tang from buttermilk create a loaf that’s both refreshing and comforting. Unlike denser recipes, this one skips almond flour for a lighter texture, making it a unique twist on a classic favorite.
Frequently Asked Questions (FAQs)
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work great—just don’t thaw them first, or they’ll release too much juice and make the batter soggy.
What if I don’t have buttermilk?
No worries! Make a quick substitute by mixing 3/4 cup milk (180g) with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and you’re good to go. Or try culturing your own buttermilk with my homemade buttermilk post.
Can I substitute the almond extract?
If you don’t have almond extract, you can skip it or use extra vanilla extract, but you’ll miss that distinct nutty flavor. A tiny drop of orange extract could be a fun twist instead!
How do I keep the bread from getting too brown on top?
If the almonds or top start browning too fast, loosely cover the loaf with aluminum foil after about 45 minutes of baking.
Can I make this gluten-free?
You could swap the all-purpose flour for a 1:1 gluten-free baking blend (240g), but the texture might vary slightly. Let me know if you try it—I’d love to hear how it turns out!
Tips & Notes for Making this Bread
Buttermilk’s Role: That buttermilk isn’t just for show—it adds a subtle tang and works with the baking soda to keep the bread soft and moist. No buttermilk? Mix 3/4 cup milk (180g) with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes!
Raspberry Tips: Super juicy raspberries? Toss them in a tablespoon of flour before folding them in—it helps soak up extra moisture and keeps the batter from getting soggy.
Storage: Keep it in an airtight container at room temp for up to 2 days, or pop it in the fridge for up to 5 days. Want to save some for later? It freezes beautifully for up to 2 months—just wrap it tightly!
Let’s Bake Together!
So, grab your mixing bowl and let’s make this delicious bread! Have you tried a twist on this recipe? Maybe swapped in blueberries or added a glaze? Drop your ideas in the comments—I’d love to hear how you make it your own!
Almond Raspberry Bread with Buttermilk
Ingredients
- 2 c. all-purpose flour 240g
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ c. unsalted butter, melted 113g
- ¾ c. granulated sugar 150g
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- ¾ c. buttermilk 180g
- 1 ½ c. fresh raspberries, or frozen (unthawed) 180g
- ½ c. sliced almonds, for texture & topping 50g
Instructions
- Preheat the Oven: Fire up your oven to 350°F (175°C). Grease a 8 1/2 x 4 1/2-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now—it’s the foundation of our loaf.
- Cream Butter and Sugar: Grab a large bowl and an electric mixer. Mix the melted butter and sugar together until it’s light, fluffy, and oh-so-dreamy—about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla extract and almond extract. That little hit of almond extract is the secret weapon here—it gives you all the almond flavor without messing with almond flour.
- Incorporate Buttermilk and Dry Ingredients: Add half of the flour mixture to the buttery goodness and mix just until it comes together. Pour in the buttermilk (hello, tangy tenderness!), mix gently, then add the rest of the flour mixture. Stir until it’s just combined—overmixing is the enemy of a tender loaf!
- Fold in Raspberries and Almonds: With a spatula, gently fold in the raspberries and 1/3 cup of sliced almonds (about 33g). If you’re using fresh raspberries, go easy so they don’t turn to mush; frozen ones hold up a bit better.
- Prepare for Baking: Pour the batter into your prepared loaf pan and smooth out the top. Sprinkle the remaining sliced almonds (about 2-3 tablespoons or 17g) over the surface for that gorgeous, crunchy finish.
- Bake: Slide it into the oven and bake for 60-65 minutes. Check it with a toothpick—it should come out clean or with a few moist crumbs (not wet batter). If the top starts browning too fast, tent it with foil after about 45 minutes.
- Cool: Let the bread hang out in the pan for 10 minutes, then lift it onto a wire rack to cool completely. Patience is key here—it’ll slice better when it’s not piping hot!
- Serve: Slice it up and dig in! This bread is heavenly on its own, but a smear of butter or a drizzle of honey takes it to the next level.
Notes
- Buttermilk’s Role: That buttermilk isn’t just for show—it adds a subtle tang and works with the baking soda to keep the bread soft and moist. No buttermilk? Mix 3/4 cup milk (180g) with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes!
- Raspberry Tips: Super juicy raspberries? Toss them in a tablespoon of flour before folding them in—it helps soak up extra moisture and keeps the batter from getting soggy.
- Storage: Keep it in an airtight container at room temp for up to 2 days, or pop it in the fridge for up to 5 days. Want to save some for later? It freezes beautifully for up to 2 months—just wrap it tightly!