Fresh Raspberry Bread
The key ingredient in this recipe is fresh raspberries. And when you make it, don’t plan on it being around for very long. Everytime I make this loaf, as if by magic, it seems to simply disappear.
(Okay - you can make this with frozen raspberries but be prepared to add around 15 minutes to the baking time :))
Fresh Raspberry Bread
Special Note: This loaf gets its dark colour from the brown sugar. Also, the batter is quite dense. So, it’s perfectly normal for some of the raspberries to be smushed when adding them to the recipe.
Ingredients:
2c plus 4tbsp all-purpose flour, divided
3/4c light brown sugar, packed
1/4c granulated sugar
1tsp baking soda
pinch of salt
1/4c unsalted butter, melted
1 large egg
3/4c buttermilk
1/4c mild flavoured vegetable oil
2tsp vanilla extract
2c raspberries, about
Instructions:
Preheat oven to 350 degrees F. Prepare a 9x5” loaf pan (butter and flour) or, as in my photo above, use a silicone loaf pan.
In a large bowl, add 2c plus 2 tbsp flour, sugars, baking soda, salt and whisk to combine. Set aside.
In a small pot, melt the butter. Allow butter to cool slightly so that, when added, the heat doesn’t scramble the egg.
To the melted butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
Pour wet over dry and stir until just combined; don’t overmix. Batter will be somewhat stiff and lumpy. Don’t try a stir out the lumps or bread will be tough. Set aside.
In a medium bowl, add the raspberries, 2tbsp flour and toss lightly to coat (coating berries in flour helps to reduce sinking while baking).
Add the raspberries to the batter and fold very lightly to combine.
Turn batter into prepared pan, smoothing the top lightly with a spatula and pushing it into the corners and sides as necessary.
Bake bread for about 1 hour. Check for browned top after about 30 minutes. If sufficiently browned, cover loosely with tin foil and continue baking until top springs bake when pushed and wooden shish kebob skewer when inserted in center comes out clean.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Bread will keep airtight at room temperature for up to one week, or in the freezer for up to 6 months.
