exPress-o Originals: Raspberry Bread

Tuesday, August 20, 2013

I’ve been having a proper case of raspberry crush lately. How about you? They are sweet yet have that hidden zing twist that keeps me coming back for more. They marry beautifully with chocolate or ice cream. They make a delicious pairing with mango or peaches. Plus, Debora Robertson called them the undisputed starlets of summer fruits.

So, recently I realised that raspberries have another great quality: they come alive like fireflies in a magical forest if you simply stick them in a baking pan with your favourite bread mix recipe. They keep the dough moist and zesty while giving that wonderful coffee cake comfort with every new bite. It also doesn’t hurt that they make the bread smell irresistible and look divine. So if you fancy a slice of something comforting with your cup of mornig or afternoon coffee, make this raspberry bread and you won’t be sorry :)

Here is the recipe:

Raspberry Bread
(makes 1 loaf)

- 2 eggs
- 2 cups white flour
- 1 3/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla sugar
- 5 tabelspoons milk
- 70 grams (2.5 oz) melted butter
- 200 grams (7 oz) washed fresh raspberries (you can use a bit more if you like)

In a big mixing bowl combine together the eggs, the flour, the sugar, the baking powder, the baking soda and the vanilla sugar. Mix well. Next, add the milk and the melted butter and mix till all the ingredients are combined. After you are done, with a wooden spatula fold in gently the raspberries so they are spread evenly but be careful not to smash them too much. When you are done, transfer the mix into a pre-greased bread baking pan and bake on 390 F or 200 C for about 40 minutes or till the top gets golden brown and crisp.

Notes: I always line the baking tray with parchment paper that I grease with a bit of butter so the bread doesn’t get burned from the bottom. Also, I usually cover the top of the pan with aluminium foil for the first 25-30 minutes to prevent the top from over browning before the bread is completely ready. Ta dah!

P.S: Plus, this superfood mocktail and the scrumptious floating islands.
P.P.S: Also, a bit of this, a dash of this and a whole lot of this:)

(Photos and layout by exPress-o)


Anonymous said...

Raspberries always remind me of my nana's jams and summer vacation. It looks yummy and moist. Can not wait to try it Diana. Cheers, Grace.

Tiffany Kadani said...

Oh yum!!!!! This would be perfect for breakfast, snack, lunch, and dessert. and maybe dinner.

Carrie said...

This looks heavenly!


Diana Mieczan said...


Diana Mieczan said...

Totally, Tiffany:)

Diana Mieczan said...

Thanks, Carrie:)

Elsa de Diego said...

Love this, darling! I read that raspberries are the ultimate super food. Love all types of berries. Muah!

Laura Bear said...

This sounds amazing! SO trying this stat!!

Diana Mieczan said...

Elsa, that is very true:)

Diana Mieczan said...

Awesome, Laura:)

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