Blackberry-Almond Bread

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: 1 hr 10 mins
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups flour
• 2  teaspoons baking powder
• 1  teaspoon salt
• 3⁄4 cup sugar
• 1  cup rolled oats
• 2  tablespoons  grated  orange rind
• 1  cup fresh blackberries
• 1⁄2 cup  almonds, chopped or 1⁄2 cup  blanched slivered almond
• 1⁄3 cup  vegetable oil
• 1⁄2 cup  orange juice
• 1⁄2 cup milk
• 1  egg, beaten

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.