RASPBERRY LEMON LOAF
Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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 BREAD
A nice holiday bread to add to your collection. From my Remarkable Red Raspberry Cookbook. Makes two loaves.
Provided by DailyInspiration
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 11
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 BANANA BREAD
A patient at the doctor's office where I work brought in this bread one morning while it was still warm. It was so good I made sure to get the recipe.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
RASPBERRY QUICK BREAD
This bread comes together quickly using frozen or fresh berries. Use a gluten free flour blend to make a GF Bread.
Provided by Holly Baker
Categories Bread
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 248 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 slice, Sodium 211 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
RASPBERRY TEA BREAD
From the Loaves and Fishes Cookbook - posted as a treat for British teatime for Zaar World Tour III. This makes a nice moist loaf that was surprisingly mild-tasting. However, I used fresh raspberries rather than frozen in syrup, which may have made a difference in the intensity of raspberry flavoring (I also was a bit shy of 10 oz.) It baked up a nice deep shade of brown rather than reddish. It has a nice texture and is not overly sweet. I sprinkled it with powdered sugar; I think it would be good with a bit of a glaze as well, maybe even white chocolate.
Provided by pattikay in L.A.
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- preheat oven to 350.
- puree the raspberries along with their syrup in your food processor fitted with a metal blade till smooth. Strain and discard the seeds.
- place the eggs, oil, sugar in a bowl of an electric mixer.
- Mix at medium speed for about 3 minute add the raspberry puree and blend well.
- Add the flour, cinnamon and baking soda and mix the batter for about 1 min at low speed.
- Scrape the dough into a buttered 9 by 5 inch loaf pan.
- Bake till a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
- Cool for 30 minutes, remove from pan and cool completely on a wire rack.
- Wrap tightly in plastic wrap.
ORANGE-RASPBERRY QUICK BREAD RECIPE
Searching for an easy gift idea? How about a loaf of homemade quick bread and a jar of your own special jam or jelly?
Provided by Renee Pottle
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl stir together flour, sugar, baking powder and orange zest.
- In a separate bowl, combine oil, eggs, and orange juice.
- Add to flour mixture. Stir until combined.
- Spoon batter into 2 greased 8½ x 4½ inch loaf pans. Divide jam between loaves. Gently swirl into batter using a butter knife.
- Bake for 45-55 minutes or until a wooden pick inserted in the center comes out clean.
- Remove from oven and let cool for 10 minutes before removing from baking pan.
RASPBERRY-ALMOND BREAD
Mm! This raspberry bread with almonds and cinnamon is an easy-to-make dessert that's great for entertaining.
Provided by mary
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Cream sugar and butter together with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition, then add almond extract.
- Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Whisk milk and sour cream together in a third bowl. Alternately add the dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into the prepared pan.
- Bake in the preheated oven until lightly browned, about 1 hour.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 48.5 g, Cholesterol 84.5 mg, Fat 23.3 g, Fiber 5 g, Protein 8.7 g, SaturatedFat 10.3 g, Sodium 397.2 mg, Sugar 22.1 g
RASPBERRY LOAF CAKE
Perfect with a morning cuppa, this cake is light and moist with delicate ripples of raspberry.
Provided by Hadia
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.
- Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
- Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
- Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.
- Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
- Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 39.4 g, Cholesterol 92.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 318.8 mg, Sugar 25.5 g
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