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Berry-Almond Quick Bread

October/November 2005

Your rating: None Average: 4.1 (32 votes)

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.



READER'S COMMENT:
"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...
Berry-Almond Quick Bread Recipe

Makes: 12 servings

Active Time:

Total Time:

Ingredients

  • 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

This recipe calls for:

Preparation

  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.

Tips & Notes

  • 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)
  • Note: 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, bakerscatalogue.com.
  • Tips: 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

Per serving: 220 calories; 7 g fat (2 g sat, 3 g mono); 41 mg cholesterol; 33 g carbohydrates; 6 g protein; 3 g fiber; 183 mg sodium; 81 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 other carb, 1 fat


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