The Weekend Bake: Raspberry Bread

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….



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