Berry-Almond Quick Bread

Berry-Almond Quick Bread

4 Reviews
From: EatingWell Magazine October/November 2005

This wholesome quick-bread recipe is just what you need; whatever berries you have on hand go into a versatile, whole-grain buttermilk batter that can be baked into muffins, loaves or even doughnutlike mini Bundts.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 1/2 cups whole-wheat pastry flour, (see Note) or whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup nonfat buttermilk, (see Tip)
  • 2/3 cup brown sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups fresh or frozen berries, (whole blackberries, blueberries, raspberries; diced strawberries)
  • 1/2 cup chopped toasted sliced almonds, (see Tip), plus more for topping if desired


  • Active

  • Ready In

  1. Preheat oven to 400 °F for muffins, mini loaves and mini Bundts or 375 °F 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.
  4. 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.
  5. 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.
  • Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
  • Equipment: Pan options: 1 large loaf (9-by-5-inch pan); 3 mini loaves (6-by-3-inch pan, 2-cup capacity); 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake); 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
  • Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at King Arthur Flour, (800) 827-6836,
  • No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
  • To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: 1 slice (1/12 loaf)
  • Per serving: 221 calories; 7 g fat(2 g sat); 3 g fiber; 33 g carbohydrates; 6 g protein; 7 mcg folate; 36 mg cholesterol; 12 g sugars; 118 IU vitamin A; 2 mg vitamin C; 60 mg calcium; 1 mg iron; 184 mg sodium; 88 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carb, 1 fat

Reviews 4

July 18, 2016
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By: EatingWell User
Love this quick bread recipe! This bread is so light and tasty, it's become my basic quick bread recipe. I substitute organic coconut oil for canola and whatever fruit is available. The slivered almond topping adds special appeal to the loaves or muffins. Pros: This recipe uses less oil and sugar than most quick breads and bread is light even with whole wheat
August 09, 2011
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By: ckb1991
Good! But easy to overcook I made the large loaf, which called for 1 hour and 10 min. of baking time. I pulled it out at 45 to check and my skewer came out of with some batter on it still, so I let it go the full 1 hour and 10. But when I pulled it after that the top was way overcooked and slightly burnt. The inside was still yummy, but I hated having to slice off the top! next time I'm going to let it bake 50 min. at the most. Pros: The almonds and almond extract gave it a nice nutty flavor, yet the berries helped keep it moist Cons: Easy to overcook
July 18, 2011
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By: yellow_apple30
Yummy! I love this bread much more than I thought I would. It's delicious and hearty and looks appetizing. I'm planning to try the other recipes here that use this same bread base. This recipe is nearly perfect as-is, but next time I am trying the other reviewer's suggestions with the white whole wheat and applesauce to see if it still tastes amazing even more healthed-up. The only con, as usual with me, is it was too sweet the first time. I'm going to reduce the sugar next time. Very good bread, I highly recommend it. Pros: easy, bakes well, multi-use, easily adaptable
August 21, 2010
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By: EatingWell User
These are really good. I used white whole wheat flour (no white all purpose), substituted egg beaters for one egg, omitted the salt, substituted 2 T. applesauce for the butter (keep the canola oil!), and cut the sugar in half. I made muffins. If you spray paper liners with nonstick cooking spray, the muffins are easy to remove and the muffin won't stick to the paper when you remove the liners from the muffins before you eat them. Be generous with the cinnamon and extracts---this is where the flavor is coming from.