Raspberry Bread
Fresh Raspberry Bread is the perfect way to showcase summer's most delicate berry in a tender, sweet loaf! This easy quick bread transforms plump, juicy raspberries into pockets of bright fruit flavor suspended in a moist, golden crumb.
Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2/3 cup vegetable oil
- 2 large eggs
- 1.5 teaspoon vanilla extract
- 1.75 cups + 2 tablespoons to coat the raspberries all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh raspberries
Instructions
- Grease and line a 1 pound loaf pan and preheat the oven to 350 Fahrenheit.
- In a large mixing bowl, whisk together the sugars, oil, eggs, and vanilla extract.
- In a separate bowl, whisk together 1 ¾ cups of the flour, the baking powder, baking soda and salt.
- Pour the dry ingredient mixture into the bowl with the wet ingredients and gently fold with a spatula until just combined.
- Toss the raspberries in the remaining 2 tablespoons of flour.
- Add the coated raspberries to the batter and gently fold to combine.
- Transfer the mixture to your prepared pan and bake for 1 hour, or until a skewer poked into the center of the loaf comes out clean.
- Leave in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage: This bread will keep well stored at room temperature in an airtight container for up to 3 days, or in the fridge for up to 1 week.
Calories: 385kcal, Carbohydrates: 55g, Protein: 6g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 151mg, Potassium: 75mg, Fiber: 1g, Sugar: 21g, Vitamin A: 48IU, Calcium: 33mg, Iron: 2mg
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