Berry-Almond Quick Bread

Berry-Almond Quick Bread

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.

From EatingWell: October/November 2005
Yield: 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


  1. 1 1/2 cups whole-wheat pastry flour, (see Note) or whole-wheat flour
  2. 1 cup all-purpose flour
  3. 1 1/2 teaspoons baking powder
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 2 large eggs
  8. 1 cup nonfat buttermilk, (see Tip)
  9. 2/3 cup brown sugar
  10. 2 tablespoons butter, melted
  11. 2 tablespoons canola oil
  12. 1 teaspoon vanilla extract
  13. 1/2 teaspoon almond extract
  14. 2 cups fresh or frozen berries, (whole blackberries, blueberries, raspberries; diced strawberries)
  15. 1/2 cup chopped toasted sliced almonds, (see Tip), 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. (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

This Recipe Calls For:


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.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carb, 1 fat