Summertime Raspberry Bread

Raspberries just scream summer to me and since we're having such beautiful sunny weather, I decided to make some Raspberry Bread. As usual, it turned out very moist and the almond flavor went so well with the berries. YUM YUM YUM!


Ingredients:

2 c all purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 c soften butter
1 c granulated sugar
1/2 tsp almond extract
2 eggs
1/2 c almond slivers
1 c fresh Raspberries

Prep:

1. Preheat oven to at 325F. Grease a 9x5-inch loaf pan. Stir together flour, salt, baking powder and baking soda. Set aside.

2. In another bowl, cream together butter, sugar and almond extract. Add the eggs, one at a time, beating thoroughly after each.

3. Add flour mixture, berries and almonds, mix until well blended. Turn batter into pan, smoothing top evenly with spoon.

4. Bake for 50 to 60 minutes or until pick inserted in center of loaf comes out clean. Let bread stand in pan to cool for 10 minutes, then serve warn or refrigerate for up to 5 days.