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Blackberry-Almond Bread

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“This is one of the many recipes I gathered during blackberry hunting season. I would bet it'll work with frozen, thawed, and drained berries, too...I've only ever used fresh ones, though.”
READY IN:
1hr 10mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Combine the dry ingredients, then add the blackberries.
  3. Combine the wet incredients, then add them to the dry ingredients all at once. Mix only until moistened.
  4. Pour into a greased and floured 9x5 inch loaf pan (AKA a large loaf pan).
  5. Bake for 50-60 minutes until golden and a cake tester inserted in the center comes out clean.
  6. Cool on a rack for 10-15 minutes before removing from the pan. Cool completely before slicing.

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