- 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
- 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.
- Enjoy baking!
- Serving Size: 10