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.
Berry-Almond Quick Bread
From EatingWell: 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.
3 Reviews for Berry-Almond Quick Bread
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.
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.
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