Yield: 12 slices
Raspberry Quick Bread
This bread comes together quickly using frozen or fresh berries. Use a gluten free flour blend to make a GF Bread.
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
- 2 cups all purpose flour, plus 1 Tablespoons (GF Blend if needed)
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 6 ounces frozen raspberries, unthawed
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan with baking spray.
- Mix 2 cups of flour, 3/4 cup sugar, baking powder, and salt in one bowl.
- In a separate bowl combine the sour cream, milk, vegetable oil and eggs.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- Gently toss 1 Tablespoon of flour with the frozen berries. Add them to the batter.
- Pour the batter into the prepared pan. Bake for 55-60 minutes.
Notes
Recipe adapted from Southern Living December 2003 Lemon-Raspberry Muffins
If making a gluten free bread (as shown here) use a gluten free flour blend such as Bobs Red Mill 1 to 1 Flour.
Fresh or frozen berries both work well! Fresh berries are used for the bread shown here. Frozen berries were used in the traditional bread shown at the bottom of the post.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 248Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 37mgSodium: 211mgCarbohydrates: 31gFiber: 1gSugar: 14gProtein: 4g
This data is provided by Nutritionix and is an estimate only.