I love sweet breads. No, I don’t mean the pancreas of a lamb. Eep! No, I mean bread that is on the sweet side instead of the savory side. You know, like this raspberry bread! I love raspberries so much. We had a pretty good sized plot of them when I was growing up. When I was really little, 4 or 5, I would get lost in the bushes because they were so tall and overgrown. Man, they gave the BEST berries though. So good!
This is supposedly the best raspberry bread. We’ll just need to see if it is or isn’t!
I can’t ever resist posting a best recipe. I want to know if it really is the best. If it turns out that it’s not, is it because the recipe is off, or is it because I made a mistake somewhere along the line? I guess I have more of a scientific mind than I thought, haha. No, seriously though, I can’t science worth anything. Science is hard. Give me some math instead!
Thanks to Averie at Averie Cooks for this great recipe!
Ingredients for Okra Fritters
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 (I used frozen but highly recommend fresh)
2 tablespoons all-purpose flour
- 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.
- Baking time will range greatly based on if using fresh or frozen berries. I used frozen berries and baked for 1 hour 17 minutes, and tented the pan with foil (lay a sheet of foil over top of pan) at the 30-minute mark. If using fresh berries (highly recommended), I estimate baking time to be about 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 (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.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Averie Cooks.