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Perfect Raspberry Almond Loaf

Raspberry Almond Loaf

A moist, golden loaf bursting with juicy raspberries and topped with a delicate almond glaze. Perfect for breakfast, a snack, or dessert.

Ingredients

Scale
  • 1 cup (120g) almond flour
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 cup (120ml) milk
  • 1 cup (150g) raspberries
  • Slivered almonds (for topping)
  • 1/2 cup (60g) powdered sugar (for glaze)
  • 12 tablespoons milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper.
  2. In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract (if using).
  5. Gradually fold in the dry ingredients, alternating with milk. Start and end with the dry mixture.
  6. Gently fold in raspberries. If using frozen raspberries, dust them lightly with flour first.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle slivered almonds on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Check at the 50-minute mark to avoid overbaking.
  9. Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack.
  10. Once cooled, drizzle a glaze made from powdered sugar and milk over the loaf. Slice and enjoy!

Notes

For best results, use room temperature ingredients. Dust frozen raspberries with flour to prevent sinking. Let the loaf cool completely before slicing to avoid crumbling.

Nutrition

Keywords: Raspberry Almond Loaf, Raspberry Dessert, Almond Loaf Recipe, Easy Loaf Cake, Nutty Raspberry Cake