Raspberry Almond Tea Bread

I baked this raspberry almond tea bread on a rainy afternoon when I wanted something warm and cozy but not overly sweet. I had a handful of fresh raspberries left from breakfast and a small jar of sliced almonds just begging to be used. With a basic batter and a few tweaks I popped it in the oven and the aroma that filled the kitchen was nothing short of heavenly.

Now this loaf has become one of my favorite tea time treats. It’s tender slightly nutty and bursting with pockets of juicy raspberries. I love how the almonds toast on top adding the perfect crunch to contrast the soft crumb. It’s just as lovely for brunch as it is for a quiet moment with a cup of tea.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Provides structure and keeps the loaf soft.
• Baking powder – Helps the bread rise and stay fluffy.
• Salt – Balances the sweetness and enhances flavor.
• Unsalted butter – Adds richness and moisture to the batter.
• Granulated sugar – Sweetens the loaf and gives it a golden crust.
• Eggs – Bind the batter and create a tender crumb.
• Almond extract – Adds a fragrant nutty flavor throughout.
• Milk – Helps to smooth out the batter and adds moisture.
• Fresh raspberries – Bursts of sweet-tart fruit in every bite.
• Sliced almonds – Toast up beautifully on top for extra crunch.

Tools You’ll Need

• Mixing bowls – One for dry ingredients and one for wet.
• Hand or stand mixer – To cream butter and sugar until fluffy.
• Measuring cups and spoons – For accurate ingredient portions.
• Loaf pan – I use a standard 9×5 inch pan for a nicely domed loaf.
• Rubber spatula – Great for folding in raspberries gently.
• Cooling rack – To let the bread cool without getting soggy on the bottom.
• Toothpick – To check doneness right in the center.

Instructions

Step 1:

I preheat my oven to 350°F and grease a 9×5 loaf pan then lightly dust it with flour or line it with parchment.

Step 2:

In a medium bowl I whisk together the flour baking powder and salt and set it aside.

Step 3:

In a large bowl I cream the butter and sugar with a mixer until pale and fluffy which takes about 2–3 minutes.

Step 4:

I beat in the eggs one at a time then stir in the almond extract for that signature flavor.

Step 5:

Next I add the dry ingredients to the wet mixture alternating with milk and mixing just until combined.

Step 6:

Using a spatula I gently fold in the fresh raspberries making sure not to break them up too much.

Step 7:

I pour the batter into the prepared loaf pan and smooth the top then sprinkle sliced almonds generously over the surface.

Step 8:

I bake the loaf for 50–60 minutes until a toothpick inserted in the center comes out clean and the top is golden.

Step 9:

Once baked I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips

If your raspberries are very juicy I recommend patting them dry first so they don’t sink to the bottom. I sometimes use almond milk in place of regular milk for extra almond flavor. And if you want to elevate it a bit more I like drizzling a light almond glaze over the top once cooled.

Ways to Serve

This raspberry almond tea bread is delicious served warm or at room temperature. I enjoy it with a cup of earl grey tea in the afternoon or even as a breakfast treat with a spread of butter. It’s also a beautiful addition to a brunch table or as a hostess gift.

Frequently Asked Questions

Can I use frozen raspberries in raspberry almond tea bread?

Yes just use them straight from the freezer and toss in a bit of flour to help prevent bleeding.

How should I store raspberry almond tea bread?

Wrap it tightly and keep it at room temperature for up to 3 days or refrigerate for up to 5.

Can I use almond flour instead of all-purpose flour?

Almond flour alone won’t provide enough structure but you can replace up to 1/4 of the flour for extra almond flavor.

Is raspberry almond tea bread freezer-friendly?

Definitely! Wrap it well and freeze for up to 2 months. Thaw overnight at room temp before serving.

See You in the Kitchen

I hope you try this raspberry almond tea bread and enjoy every tender fruity slice! It’s simple enough for everyday baking yet special enough to share. Let me know if you give it a twist I’d love to hear what you come up with!

Happy Cooking!

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