Somehow it is a bad thing… Everytime I go to the farmers market, I HAVE TO BUY RASPBERRIES, when they are in season because I love them so much. EVERYTIME! It’s kind of an obsession :(
Well ok, there are worse obsessions – but still – I have them at home a lot and since they are so delicate and turn bad pretty quick, I have to try new recipes if I don’t want to eat them plain all the time (not a bad thing at all – but still….).
So here is a nice recipe for a raspberry bread – light, fluffy and fruity. We ate it plain as it is, but I guess you can also eat it with butter and jam.
INGREDIENTS / ZUTATEN
2 1/8 cups (270g) all-purpose flour
3/4 cup (160g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 tsp. baking soda
pinch salt
1/4 cup (60g) butter, melted
1 large egg
3/4 cup (180ml) buttermilk
1/4 cup (60ml) vegetable oil
2 tsp. vanilla extract
10-12 oz. (280-350g) fresh raspberries
2 tbsp. all-purpose flour
270g Mehl (Type 405)
160g brauner Zucker
50g Zucker
1 TL Natron
Prise Salz
60g Butter, geschmolzen
1 Ei (L)
180ml Buttermilch
60ml Pflanzenöl
2 TL Vanille Extrakt
280-350g frische Himbeeren
2 TL Mehl
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (175°C). Grease a 9x5inch (23x13cm) loaf pan and dust with flour. Melt the butter and let cool down a bit, so you won’t scramble the egg.Set aside.
2. In a large bowl mix the flour, sugars, baking soda, salt and whisk until combined. Set aside.
3. In a bowl add the melted butter, vegetable oil, buttermilk, vanilla extract and the egg and wisk until combined. Pour the wet over the dry ingredients and stir until just combined – don’t overmix. Batter will be somewhat lumpy. The more you stir, the tougher the bread. Dust the raspberries with some flour (helps the raspberries to stay where they should be and not sink to the bottom) and gently fold into the batter. Pour the batter into the pan and smooth out the surface. Bake for 55-65 Minutes. Cover with some baking parchment or aluminum foil towards the end if the top gets too dark. The bread is done, when top is set in the middle and slightly domed and when a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely before slicing and serving.
1. Den Ofen auf 175°C (350°F) vorheizen. Eine 23x13cm (9×5 inch) Kastenform einfetten und mit Mehl bestäuben. Butter schmelzen und etwas abkühlen lassen, damit das Ei später nicht gerinnt. Zur Seite stellen.
2. In einer großen Schüssel Mehl mit braunem und weißem Zucker, Backpulver und Salz vermischen und zur Seite stellen.
3. In einer weiteren Schüssel die geschmolzene Butter mit dem Öl, Buttermilch, Vanille Extrakt und dem Ei verrühren. Zum Mehl zugeben und nur so lange rühren, bis alles verbunden ist – nicht zu viel rühren. Der Teig darf etwas klumpig sein. Je mehr gerührt wird, umso dichter wird das Brot am Ende. Himbeeren mit etwas Mehl bestäuben (das soll verhindern, dass sie während dem Backen auf den Boden sinken) und vorsichtig unter den Teig heben. Teig in die Form geben und die Oberfläche glattstreichen. Für 55-65 Minuten backen. Sollte das Brot zu dunkel werden, mit Backpapier oder Aluminiumfolie abdecken und weiterbacken. Das Brot ist fertig, wenn die Oberfläche fest ist, sich leicht nach oben wölbt und ein Zahnstocher sauber herauskommt, wenn man ihn in die Mitte des Brots steckt. Für etwa 15 Minuten in der Form abkühlen lassen, zum kompletten Auskühlen auf ein Kuchengitter geben. Das Brot sollte vollkommen erkaltet sein, bevor man es schneidet.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Easy Raspberry Bread
- Prep Time: 20
- Cook Time: 60
- Total Time: 90
Ingredients
- 2 1/8 cups (270g) all-purpose flour
- 3/4 cup (160g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 tsp. baking soda
- pinch salt
- 1/4 cup (60g) butter, melted
- 1 large egg
- 3/4 cup (180ml) buttermilk
- 1/4 cup (60ml) vegetable oil
- 2 tsp. vanilla extract
- 10–12 oz. (280-350g) fresh raspberries
- 2 tbsp. all-purpose flour
Instructions
- Preheat the oven to 350˚F (175°C). Grease a 9x5inch (23x13cm) loaf pan and dust with flour. Melt the butter and let cool down a bit, so you won’t scramble the egg.Set aside.
- In a large bowl mix the flour, sugars, baking soda, salt and whisk until combined. Set aside.
- In a bowl add the melted butter, vegetable oil, buttermilk, vanilla extract and the egg and wisk until combined. Pour the wet over the dry ingredients and stir until just combined – don’t overmix. Batter will be somewhat lumpy. The more you stir, the tougher the bread. Dust the raspberries with some flour (helps the raspberries to stay where they should be and not sink to the bottom) and gently fold into the batter. Pour the batter into the pan and smooth out the surface. Bake for 55-65 Minutes. Cover with some baking parchment or aluminum foil towards the end if the top gets too dark. The bread is done, when top is set in the middle and slightly domed and when a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely before slicing and serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
Love the photography on your site! This looks so delicious