Raspberry-almond bread from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (page 353) by Annie Somerville

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Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • anya_sf on September 16, 2020

    I used half white whole wheat flour and whole milk yogurt instead of creme fraiche. I only had 1/2 cup almonds but it seemed like plenty. The bread turned out very moist and sweet (it's more like cake than bread) with a really nice flavor. Unfortunately, most of the raspberries sank; only the broken bits stayed towards the top, but those turned blueish gray. Next time I'll put some of the batter in the pan before stirring the raspberries into the remaining batter. I'd also decrease the sugar a bit.

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