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    You are in: Home / Recipes / Blackberry-Almond Bread Recipe
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    Blackberry-Almond Bread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 08, 2009

      I doubled this recipe. I used slivered almond because that is all I had left. I also used wild blackberries. With the almonds and because the wild blackberries tend to be more seedy I thought the bread was too crunchy. I couldn't really taste the flavor of the almonds. I used only 1/2 cup orange juice (and 1/2 cup water) and 1 tablespoon orange rind. (Someone had eaten my other orange). I would eliminate both the next time and just use water. The orange flavor was too much, I couldn't taste the berries. I did like the texture from the oatmeal. I would make this again, but with the changes mentioned.

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    • on October 26, 2007

      This could possibly be the best friut loaf I have ever tasted! I made it exactly as written. The only thing was that it took about ten minutes longer to bake, maybe, because my blackberries were so large...Thank you so much for the recipe.

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    • on July 28, 2007

      I have never baked bread before, let alone from scratch! This recipe worked perfectly for me. Thank you, Aunt Cookie!

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    Nutritional Facts for Blackberry-Almond Bread

    Serving Size: 1 (1028 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2913.3
     
    Calories from Fat 1137
    39%
    Total Fat 126.4 g
    194%
    Saturated Fat 17.7 g
    88%
    Cholesterol 228.5 mg
    76%
    Sodium 3425.3 mg
    142%
    Total Carbohydrate 398.6 g
    132%
    Dietary Fiber 30.3 g
    121%
    Sugars 172.7 g
    691%
    Protein 60.9 g
    121%

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