Adapted from Joy the Baker
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup natural cane sugar
1/2 teaspoon pure almond extract
2 tablespoons sour cream
1 cup crushed raspberries
1/3 cup toasted slivered almonds
Preheat oven to 325 degrees. Spray a 9 x 5-inch loaf pan with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the raspberries and almond slivers.
Spoon the batter into the prepared pan. Bake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.