Raspberry Bread

Raspberry Bread is a delicious tea time snack and also a healthy breakfast. The lemon’s flavor along with its glaze makes this dish unbeatable. So try this raspberry bread and share your comments!

Because of the rich red color, sweet juicy taste, and antioxidant power, the raspberries are considered to be one of the most consumed berries. They may also help to decrease the decline in cognitive ability related to aging. So try to consume raspberries in any form like a smoothie to dessert.

You may also my other raspberry recipes such as Raspberry Cupcakes, Raspberry Muffins, Panna cotta with Raspberry compote and baked raspberry pancake.

Raspberry bread

Furthermore, I would like to give some suggestions for making perfect raspberry bread. Firstly, Toss the raspberry gently with 1 tbsp of flour. Because this step helps to prevent them from falling to the bottom of the cake while baking. Secondly, beat the butter and sugar until light, creamy and fluffy on medium-high speed. It will 2 to 3 mins. Finally, You can serve the raspberry bread on the day it is made, but it can be stored in the refrigerator for 2 to 3 days.

Raspberry Bread 2018-03-25 06:20:47

Serves 6    Raspberry Bread is a delicious tea time snack and also a healthy breakfast. . The lemon's flavor along with its glaze makes this dish unbeatable                             Print        Prep Time   00:20        Cook Time   01:00        Total Time   01:20

Prep Time   00:20        Cook Time   01:00        Total Time   01:20                      Ingredients

1. all purpose flour -195g (1&1/2 cups)
2. baking powder -1 tsp
3. salt -1/4 tsp
4. grated lemon zest of 1 lemon
5. fresh raspberries -1 cup
6. unsalted butter at room temperature  -1/2 cup (113 g)
7. white sugar -3/4 cup (150 g)
8. large eggs at room temperature -2
9. vanilla essence -1 tsp
10. milk -1/2 cup (120 ml)          For Lemon Glaze
11. 1 tbsp fresh lemon juice -1 tbsp
12. white sugar - 2 tbsp          Instructions
13. Preheat oven to 180 degrees C.
14. Then butter or spray the bottom and sides of 9-inch loaf pan.
15. In a wide bowl, whisk together flour, baking powder, salt and orange zest until combined.
16. In a separate bowl, place raspberries. Remove 1 tbsp of the flour mixture and toss well the berries with the flour until coated.
17. In the bowl of an electric stand mixer or with a hand mixer, beat the butter until soft and creamy.
18. Also add sugar and beat until light and fluffy.
19. Then add the eggs one at a time, beating well after each addition.
20. Beat in the vanilla essence until just combined.
21. Turn the speed to low, then add flour mixture in 3 additions and milk in 2 additions alternately, starting  and ending with the flour.
22. Now gently fold the raspberries in the mixture by using a rubber spatula.
23. Pour the batter into the prepared pan and bake it for about 55 to 60 mins or until the bread is golden brown and a toothpick inserted in the center comes out clean.          Lemon Glaze
24. Mix sugar with lemon juice in a small microwave bowl, and microwave it for 20 to 30 seconds or until the sugar dissolves.
25. After removing the bread from the oven, place the pan on a wire rack, then pierce some holes on the top of the loaf by using wooden skewers or toothpick and then brush with the lemon glaze.
26. Set it aside for 30 mins in the pan then remove the bread from the pan and cool it completely on a wire rack.         By santhi Therese    The Indian Claypot https://theindianclaypot.com/

Raspberry Bread

Serves 1
Prep Time: 00:20
Cook Time: 01:00
Total Time: 01:20

Ingredients

• 195g (1&1/2 cups) all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• grated lemon zest of 1 lemon
• 1 cup fresh raspberries
• 1/2 cup (113 g) unsalted butter at room temperature
• 3/4 cup (150 g) white sugar
• 2 large eggs at room temperature
• 1 tsp vanilla essence
• 1/2 cup (120 ml) milk
• 1 tbsp 1 tbsp fresh lemon juice
• 2 tbsp white sugar

Instructions

• Preheat oven to 180 degrees C.
• Then butter or spray the bottom and sides of 9-inch loaf pan.
• In a wide bowl, whisk together flour, baking powder, salt and orange zest until combined.
• In a separate bowl, place raspberries. Remove 1 tbsp of the flour mixture and toss well the berries with the flour until coated.
• In the bowl of an electric stand mixer or with a hand mixer, beat the butter until soft and creamy.
• Also add sugar and beat until light and fluffy.
• Then add the eggs one at a time, beating well after each addition.
• Beat in the vanilla essence until just combined.
• Turn the speed to low, then add flour mixture in 3 additions and milk in 2 additions alternately, starting  and ending with the flour.
• Now gently fold the raspberries in the mixture by using a rubber spatula.
• Pour the batter into the prepared pan and bake it for about 55 to 60 mins or until the bread is golden brown and a toothpick inserted in the center comes out clean.
• Mix sugar with lemon juice in a small microwave bowl, and microwave it for 20 to 30 seconds or until the sugar dissolves.
• After removing the bread from the oven, place the pan on a wire rack, then pierce some holes on the top of the loaf by using wooden skewers or toothpick and then brush with the lemon glaze.
• Set it aside for 30 mins in the pan then remove the bread from the pan and cool it completely on a wire rack.

By Santhi Therese
The Indian Claypot