THE BEST RASPBERRY BREAD
There's almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You'll want to make it over and over because it's super soft and just bursting with juicy berries!!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
- In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don't scramble the egg.
- To the 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 lumpy and don't try to stir the lumps smooth or bread will be tough; set aside.
- In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
- Add the raspberries to the batter and fold very lightly to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**
- 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 1 week, or in the freezer for up to 6 months.
Nutrition Facts : ServingSize 1
RASPBERRY PEACH SWIRL BREAD
This is a very light and tangy bread. I love to combine fruits when I make sweet breads. You an pack a lot of flavor into the bread using fruit. I used fresh fruit for my loafs, but feel free to use dried or frozen. For the sauce you can make it as sweet or tangy as you would like. I didn't want to cover up the natural flavors...
Provided by Aku N
Categories Sweet Breads
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 F. Sift together the flour, baking powder, and salt in a mixing bowl.
- 2. In another bowl, combine the buttermilk, yogurt, sugar, eggs, lemon zest, and vanilla.
- 3. Mix the buttermilk mixture with flour mix using a rubber spatula to fold in the buttermilk mix.
- 4. Again fold in the vegetable oil, and the peaches until evenly distributed. Pour into prepared loaf pan. Allow batter to sit while you make your sauce.
- 5. In a food processor blend the lemon juice, raspberries, syrup honey and sugar. Process on high for 30 seconds. Strain into a bowl using a mesh strainer. (you can use the same one you sifted your flour with..less dishes) Take 3 tablespoons of the raspberry sauce, and drop onto the top of the batter. Use a toothpick, or butter knife to swirl into the batter in a pattern you like.
- 6. Place the loaf pan into the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. I like to rotate mine in the oven half way through the cooking process to assure even cooking. Just remember to be fast so you don't let out the hot air from the oven.
- 7. Pour the remaining raspberry sauce into a sauce pan. Bring to a low boil, remove from heat, cool and set aside.
- 8. Once the bread is done cool it on a wire rack. You can either serve it individually with raspberry sauce on top, or pour the sauce on the whole loaf and start eating. Enjoy!
RASPBERRY SWIRLS
My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 dozen.
Number Of Ingredients 11
Steps:
- Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 112mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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