Lemon Black Raspberry Bread Food
LEMON-BLACK RASPBERRY BREAD
My nieces often describe this as having a tall, cool glass of raspberry lemonade in a bread form! The sweet and tart fresh lemon flavor combines well with the natural sweetness of the black raspberries! This has become a family favorite during berry-picking season! Store any leftovers in the refrigerator.
Provided by Miss B
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, sugar, baking powder, and salt in a bowl. Stir in black raspberries and lemon zest.
- Beat eggs in a separate bowl using a fork or whisk. Pour in milk, oil, and lemon juice; mix well. Stir in flour mixture until just moistened. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- While bread is baking, combine sugar and lemon juice in a microwave-safe bowl. Heat in a microwave oven at 20-second intervals until sugar is dissolved and glaze is smooth.
- Remove bread from the oven. Brush glaze over warm bread while still in the pan and let cool 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 47.5 g, Cholesterol 32.6 mg, Fat 5 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 191.7 mg, Sugar 26.8 g
RASPBERRY BREAD
A nice holiday bread to add to your collection. From my Remarkable Red Raspberry Cookbook. Makes two loaves.
Provided by DailyInspiration
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.
RASPBERRY LEMON LOAF
Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
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- Prep: Preheat your oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray (for easy removal of bread loaf later!).
- Make the batter: Cream the softened butter with electric mixer until well creamed. Add the sugar and cream until completely combined and fluffy. Add the eggs, vanilla, lemon zest, and lemon juice and mix until just combined. Add dry ingredients next - flour, baking powder, and salt. Mix until combined. Then, add the milk and greek yogurt and mix until combined. Your batter will be relatively thick. Gently stir in the raspberries - if you stir them too forcefully or for too long they will start to dye the batter red (not a huge deal, just a heads up).
- Bake: Bake for 45-60 minutes, or until a toothpick inserted into the middle comes out with crumbs, not wet batter. At about the 45 minute mark, if your bread isn't done but the top is looking pretty browned (especially around the outer edges) you can lay a piece of foil over the bread in the oven to prevent burning while it finishes baking.
- Make the Glaze: This is optional, but easy! Whisk together the milk and powdered sugar. You'll have a thick but pourable mixture. Add vanilla if desired. (I dyed my glaze pink with a little juice from a blood orange.) Pour over the bread once it's cooled. Add extra lemon zest and fresh raspberries on top, if desired.
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