My absolute favorite flavor of all time is almond. You know, like marzipan. Almond paste. Wedding cake stuff.
Oh, and like amaretto.
As it turns out, this is something my other boss and I have in common. Knowing he likes healthy things (another thing we have in common, obviously) and amaretto, I set out to create something I hoped we’d both love. And with that, I came up with this bread, which I did by looking at a few other bread recipes and going to town with my own concoction. It’s fairly low in sugar, partially whole wheat (to have made it entirely whole wheat would have been to essentially make a brick rather than a loaf of bread, really) and almost entirely fat free.
The only change I’d make next time is that I’d add just a little bit of fat the next time around. I noted how I’d do that in the ingredient list below.
Amaretto Raspberry Bread
makes one 8 x 4 inch loaf
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup slices almonds (+ ~ 1 tbs, separately)
- 1/2 cup sugar ( + ~ 1 tbs, separately)
- 1/4 cup brown sugar
- 1/2 cup almond milk
- 1/4 cup amaretto
- 1/2 cup apple sauce (next time, I’d use 1/4 cup)
- (1/4 cup canola oil – which I didn’t use when I made the bread, but would next time, with only 1/4 cup apple sauce)
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1 egg
- 1 1/2 cups fresh raspberries
Preheat oven to 350 degrees.
Grease an 8 x 4 loaf pan and set aside.
Sift together flours, baking powder, baking soda, and salt. Add almonds and distribute evenly. Once combined, make a well in the middle of the mixture.
In a separate bowl, use an electric mixer to combine sugars, almond milk, amaretto, apple sauce (and canola oil, if you’re using it), almond extract, vanilla and the egg.
Pour the liquid mixture into the well of the flour mixture.
Use a wooden spoon to thoroughly combine the two mixtures into a batter.
Add the raspberries and stir them in.
Pour batter into pre-greased loaf pan. Sprinkle the extra tablespoons of sugar and sliced almonds atop the batter.
Bake for 40-45 minutes at 350 degrees or until a toothpick comes out clean.
Let the bread cool completely before taking it out of the pan.
Wrap it up, if you’re gifting it, and photograph it roughly a thousand times.
Just kidding. You only need to take pictures if you’re a food blogger like me. 😉
Updated 11/2/10: I’ve added this to Simply Sugar & Gluten Free’s Slightly Indulgent Tuesday. Check it out for other great recipes!
Updated 11/10/10: I’ve added this to The Nourishing Gourmet’s Pennywise Platter Thursday. Check it out for other great recipes!