Preheat the Oven: Fire up your oven to 350°F (175°C). Grease a 8 1/2 x 4 1/2-inch loaf pan.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now—it’s the foundation of our loaf.

Cream Butter and Sugar: Grab a large bowl and an electric mixer. Mix the melted butter and sugar together until it’s light, fluffy, and oh-so-dreamy—about 2-3 minutes.

Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla extract and almond extract. That little hit of almond extract is the secret weapon here—it gives you all the almond flavor without messing with almond flour.

Incorporate Buttermilk and Dry Ingredients: Add half of the flour mixture to the buttery goodness and mix just until it comes together. Pour in the buttermilk (hello, tangy tenderness!), mix gently, then add the rest of the flour mixture. Stir until it’s just combined—overmixing is the enemy of a tender loaf!

Fold in Raspberries and Almonds: With a spatula, gently fold in the raspberries and 1/3 cup of sliced almonds (about 33g). If you’re using fresh raspberries, go easy so they don’t turn to mush; frozen ones hold up a bit better.

Prepare for Baking: Pour the batter into your prepared loaf pan and smooth out the top. Sprinkle the remaining sliced almonds (about 2-3 tablespoons or 17g) over the surface for that gorgeous, crunchy finish.

Bake: Slide it into the oven and bake for 60-65 minutes. Check it with a toothpick—it should come out clean or with a few moist crumbs (not wet batter). If the top starts browning too fast, tent it with foil after about 45 minutes.

Cool: Let the bread hang out in the pan for 10 minutes, then lift it onto a wire rack to cool completely. Patience is key here—it’ll slice better when it’s not piping hot!

Serve: Slice it up and dig in! This bread is heavenly on its own, but a smear of butter or a drizzle of honey takes it to the next level.