Sweet berries stud this almond-infused quick bread.

Makes 12 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 1/4 hours (muffins, mini Bundts), 1 1/2 hours (mini loaves), 2 1/4 hours (large loaf), including c

Quick-Bread Dry Mix (recipe follows)
2 large eggs
1 cup nonfat buttermilk (see Tips)
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 blueberries, blackberries, raspberries; diced strawberries)
1/2 cup chopped toasted sliced almonds (see Tips), plus more for topping if desired

1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
2. Prepare Quick-Bread Dry Mix.
3. Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in a 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.

NUTRITION INFORMATION: Per serving: 215 calories; 7 g fat (2 g sat, 3 g mono); 41 mg cholesterol; 31 g carbohydrate; 5 g protein; 3 g fiber; 182 mg sodium.

TIP: Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. 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.

Pan Options:
Each of these recipes will make:
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)

MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

RELATED RECIPES: Quick-Bread Dry Mix

This is one of my favorite recipes - I make a batch of muffins, freeze them, and thaw them out over the next few weeks for a quick breakfast. To boost the fiber content, I substituted 1/2 c. wheat bran and 1/2 c. oat bran or even just plain outs for the 1 c. white flour. It is a slightly denser muffin, but it still tastes great to me, and it makes them both healthier and more filling.

Anonymous, Charlottesville, VA

Quick bread dry mix is not any specified amount and makes this not useful to me. Sounds like something i would have liked to try.

Paul Brown, 48146, MI