1 1/2 cups All-Purpose Flour (I use only King Arthur!)
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Ground Cinammon
1/4 teaspoon Salt
1/2 cup Chopped Almonds
Preheat oven to 350. Grease a loaf pan and set aside. Place berries in blender and puree on high speed.
Beat eggs, sugar & oil together and add in the pureed berries.
In a separate bowl, sift all dry ingredients together and then fold in the berry, egg, sugar oil mixture. Take care to not overblend. Turn nuts in and pour into pan.
Bake bread for 50-60 minutes until a tester comes out dry. Cool for about 10 minutes, then turn onto a wire rack and cool completely.
Serve when cool and enjoy!