Raspberry And Apple Quick Bread Recipes

THE BEST RASPBERRY BREAD

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.

RASPBERRY QUICK BREAD

Steps:

• Preheat oven to 350 degrees F. Grease a loaf pan with baking spray.
• Mix 2 cups of flour, 3/4 cup sugar, baking powder, and salt in one bowl.
• In a separate bowl combine the sour cream, milk, vegetable oil and eggs.
• Add the wet ingredients to the dry ingredients. Mix until just combined.
• Gently toss 1 Tablespoon of flour with the frozen berries. Add them to the batter.
• Pour the batter into the prepared pan. Bake for 55-60 minutes.

RASPBERRY BREAD

Steps:

• Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.

RASPBERRY AND APPLE QUICK BREAD

Steps:

• Heat oven to 350ºF.
• Grease and flour bottom bottom only of 9 x 5 inch loaf pan.
• Combine first six ingredients, mixing well; set aside.
• Beat eggs and oil with fork or wire whisk to blend thoroughly; mix in orange juice, water and orange peel. Add to dry ingredients, mixing just until moistened.
• Stir in remaining ingredients.
• Bake 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.

APPLE BUTTER QUICK BREAD

Steps:

• Heat the oven to 350 degrees, and lightly grease a 9-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, cinnamon, allspice, nutmeg and salt to combine. Set aside.
• In a large bowl, whisk the oil, sugar and brown sugar until well combined (you may need to switch to a rubber spatula after a bit). Add the eggs one at a time and whisk well after each addition to incorporate. Whisk in the vanilla extract.
• Add the flour mixture and stir just to combine. Add the apple butter and yogurt and mix well to incorporate. Pour the batter into the prepared loaf pan and spread into an even layer.
• Sprinkle the surface of the loaf generously with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

APPLE-RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

RASPBERRY LEMON LOAF

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

FRESH RASPBERRY APPLE COBBLER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix apples, raspberries, white sugar, lemon juice, 1 tablespoon flour, and 1 teaspoon cinnamon together in a bowl; pour into a 9x13-inch baking dish.
• Mix 1 cup flour, oats, brown sugar, butter, whole wheat flour, flax seeds, milk, yogurt, baking powder, 1 teaspoon cinnamon, salt, and baking soda together in a separate bowl until topping is crumbly. Spread topping over apple mixture.
• Bake in the preheated oven until topping is golden brown, 20 to 30 minutes.

APPLE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt;. In a small bowl, whisk eggs and oil. Stir into dry ingredients just until moistened (batter will be very thick). Fold in apples, cranberries and walnuts. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.