Sandwich

This year is the first year ever that our raspberry plants we planted four years ago have produced berries! I couldn’t be more excited and of course that has left me experimenting in the kitchen trying to find the BEST raspberry recipes to use my precious berries in. This raspberry bread is a burst of flavor in your mouth and truly accents the juicy berries inside! It makes one loaf of bread in a regular loaf pan.

Up until now I had never seen a raspberry bread recipe. I had made raspberry banana muffins before but never a bread dedicated to highlighting the amazing juicy raspberries. I’ve experimented and gotten this recipe just right so your bread will be bursting with flavor inside your mouth!

Preheat oven to 350 degrees F. Grease and flour a 9×5 loaf pan and set aside.
In a large bowl add 2 cups plus 2 tbsp flour, brown sugar, granulated sugar, and baking soda and whisk to combine.
Add melted butter, egg, milk, oil, vanilla, and almond extract and stir to combine. Don’t over mix it. Batter should be a bit lumpy. Don’t over-stir to remove lumps or bread will be dry (see website).
In a separate bowl add 2 cups raspberries and 2 tbsp flour. Toss to coat the berries. Coating the berries in flour helps prevent them from sinking while baking.
Add raspberries to the batter and fold in gently.
Pour batter into prepared load pan. Smooth the top and make sure corners are filled with batter. Sprinkle cinnamon sugar (just a mixture of sugar and cinnamon) over the top of the loaf. You can do as much or as little as you like (to your taste).Learn more at mymarvelousmaids.com.
Bake 1 hour or until toothpick inserted in center comes out clean. Allow to cool 15 minutes then turn bread out onto a wire rack to cool. Once cooled, slice and serve.
Bread freezes well too!