I’ve moved out of the peanut butter phase for the moment and this weekend landed on a recipe for super-fruity Raspberry Bread. Inspiration came from here with a few tweaks.
I replaced a few ingredients, added others and reduced the sugar, so the recipe ended up looking like this:
2 cups plus 2 tablespoons wholegrain flour
3/4 cup coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup salted butter, melted
1 large egg
3/4 cup natural yoghurt
1/4 cup oil
1 heaped teaspoon vanilla bean paste
2 cups frozen raspberries
2 tablespoons wholegrain flour
- Preheat oven to 180C.
- Line one 9×5-inch loaf dish with baking paper (I also use a few sprays of oil on the dish to hold the baking paper in place).
- In one large bowl, add 2 cups + 2 tablespoons flour, coconut sugar, baking soda, baking powder, and whisk to combine.
- In a small cup, melt the butter and let it stand for a minute or so to cool slightly.
- In another large bowl, add the egg, yoghurt, oil, vanilla, and melted butter and whisk to combine.
- Mix wet ingredients into dry and then stir until just combined; don’t overmix.
- In a medium bowl, add the raspberries and final 2 tablespoons flour, and toss lightly to combine.
- Add the raspberries to the batter and fold lightly to combine.
- Turn batter out into the baking dish, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- As I used frozen berries, I baked for approx 1 hour 5 minutes altogether. At the 45 minute mark I covered the loaf with more baking paper to slow the browning of the top (I had run out of aluminium foil as mentioned in the original recipe).
- Bread is done when top is set in the middle, slightly domed, springy to the touch, and a skewer inserted in the center comes out clean (no wet batter)
- Allow loaf to cool in pan for 15 minutes before turning out on a wire rack. Then let the loaf cool completely before slicing.
Overall, I was pretty happy with the result, however as I cut back on the sugar the tangy raspberries really came through. I quite liked it, however the flavours may have been more balanced if adding the full cup of sugar as per the original recipe.
Went great with a dollop of yoghurt and you can always add to the sweetness with a spoonful of cream instead or honey drizzled over the top.
Definitely one I will try again! But I may move away from the loaf tin and onto some cakes, cookies or tarts next time round….