Raspberry Bread

I'm always on the look out for new bread recipes as I absolutely love banana bread and can sometimes eat to much of it. I stumbled upon this Raspberry bread last week and once I made it, I absolutely fell in love! It's delicious and so summery. Do you have any favourite bread recipes? Please share below! Ingredients 2 cups plus 2 tablespoons all purpose flour 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 teaspoon baking soda pinch salt, optional and to taste 1/4 cup unsalted butter, melted 1 large egg 3/4 cup buttermilk 1/4 cup canola or vegetable oil 2 teaspoons vanilla extract 10 to 12 ounces raspberries, about 2 cups (can be frozen but fresh taste best) 2 tablespoons all-purpose flour Directions 1) Preheat oven 350F. Spray one 9x5 inch loaf pan with floured cooking spray, or grease and flour the pan; set aside 2) In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside. 3) 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. 4) To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine. 5) Pour wet over dry and stir until just combined; don't over mix. Batter will be somewhat lumpy and don't try to stir the lumps smooth or the bread will be tough; set aside. 6) 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) 7) Add the raspberries to the batter and fold very lightly to combine. 8) Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides if necessary. 9) Baking time will range greatly based on if using fresh or frozen berries. If using frozen berries bake for 1 hour 17 minutes and tent the pan with foil (lay a sheet of foil over top of pan) at the 30-minute mark. If using fresh berries (highly recommended) bake for 45 minutes; tent pan with foil about 30 minutes into baking to prevent top and sides from becoming overly browned. Bread is done when top is set in the middle, slightly domed, springy to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no butter. 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 #fruit #dessert