RAZZLEDAZZLE RECIPES RECIPES

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RAZZLE-DAZZLE RASPBERRY BREAD - MRFOOD.COM



Razzle-Dazzle Raspberry Bread - MrFood.com image

This light and fluffy quick bread is studded with lots of sweet, red raspberries. You'll love this one because it's easy to make, but tastes extra-special.

Provided by MRFOOD.COM

Categories     Breads and Muffins

Cook Time 55 minutes

Number Of Ingredients 11

2 1/4 cup plus 2 tablespoons all-purpose flour, divided
3/4 cup light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 stick butter, melted
1 egg
1/4 cup vegetable oil
2 teaspoon vanilla extract
2 cup fresh or frozen (not thawed) raspberries

Steps:

  • Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
  • In a large bowl, combine 2-1/4 cups flour, the brown sugar, granulated sugar, baking soda, and salt; mix well and set aside. In a medium bowl, whisk buttermilk, butter, egg, oil, and vanilla until combined. Add buttermilk mixture to flour mixture and stir just until combined.
  • In a medium bowl, combine raspberries and remaining 2 tablespoons flour; toss gently until berries are evenly coated. Fold berries lightly into batter. Spoon mixture into loaf pan.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let cool 30 minutes then remove from pan to finish cooling.

RAZZLE-DAZZLE RASPBERRY BREAD - MRFOOD.COM



Razzle-Dazzle Raspberry Bread - MrFood.com image

This light and fluffy quick bread is studded with lots of sweet, red raspberries. You'll love this one because it's easy to make, but tastes extra-special.

Provided by MRFOOD.COM

Categories     Breads and Muffins

Cook Time 55 minutes

Number Of Ingredients 11

2 1/4 cup plus 2 tablespoons all-purpose flour, divided
3/4 cup light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 stick butter, melted
1 egg
1/4 cup vegetable oil
2 teaspoon vanilla extract
2 cup fresh or frozen (not thawed) raspberries

Steps:

  • Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
  • In a large bowl, combine 2-1/4 cups flour, the brown sugar, granulated sugar, baking soda, and salt; mix well and set aside. In a medium bowl, whisk buttermilk, butter, egg, oil, and vanilla until combined. Add buttermilk mixture to flour mixture and stir just until combined.
  • In a medium bowl, combine raspberries and remaining 2 tablespoons flour; toss gently until berries are evenly coated. Fold berries lightly into batter. Spoon mixture into loaf pan.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let cool 30 minutes then remove from pan to finish cooling.

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