Berry Almond Quick Bread Recipe

How to make it

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• URL for Quick-Bread Dry Mix:
• Quick Bread Dry Mix
• Preheat oven to 400* for muffins, mini loaves and mini Bundts or 375* for a large loaf. Coat pan(s) (See "Pan Options) with cooking spray.
• In a large bowl, prepare Quick-Bread Dry Mix.
• In a medium bowl, whisk eggs, buttermilk, brown sugar, butter, oil vanilla and almond extract until well combined.
• 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 prepared pan(s). Top with additional almonds.
• Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22-25 minutes for muffins, or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in pan(s) for 10 minutes, then turn out onto wire racks. Cool completely.
• Tips:
• Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
• No buttermilk? Mix 1 Tbsp. lemon juice into 1 cup milk. Set aside for 30 minutes
• To toast sliced almonds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.
• Pan Options:
• Each of these recipes will make:
• 1 large loaf (9x5" pan)
• 3 mini loaves (6x3" pan)
• 6 mini Bundts (6-cup mini Bundt pan)
• 12 muffins (standard muffin pan)