Description
A delightful quick bread recipe that pairs the tartness of fresh raspberries with a soft, homemade loaf, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup fresh raspberries, washed and dried
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time to the butter mixture, mixing well after each addition.
- Incorporate the vanilla extract into the mixture.
- Pour in the buttermilk and beat until combined.
- Gradually fold in the dry ingredients until just mixed.
- Gently fold in the fresh raspberries, ensuring they’re evenly distributed.
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before removing and cooling completely on a wire rack.
Notes
For diabetics, consider using sugar substitutes like Stevia or Monk fruit. Avoid honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg