THE BEST RASPBERRY BREAD
There's almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You'll want to make it over and over because it's super soft and just bursting with juicy berries!!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
- In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don't scramble the egg.
- To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
- Pour wet over dry and stir until just combined; don't overmix. Batter will be somewhat lumpy and don't try to stir the lumps smooth or bread will be tough; set aside.
- In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
- Add the raspberries to the batter and fold very lightly to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Nutrition Facts : ServingSize 1
RASPBERRY PEACH SWIRL BREAD
This is a very light and tangy bread. I love to combine fruits when I make sweet breads. You an pack a lot of flavor into the bread using fruit. I used fresh fruit for my loafs, but feel free to use dried or frozen. For the sauce you can make it as sweet or tangy as you would like. I didn't want to cover up the natural flavors...
Provided by Aku N
Categories Sweet Breads
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 F. Sift together the flour, baking powder, and salt in a mixing bowl.
- 2. In another bowl, combine the buttermilk, yogurt, sugar, eggs, lemon zest, and vanilla.
- 3. Mix the buttermilk mixture with flour mix using a rubber spatula to fold in the buttermilk mix.
- 4. Again fold in the vegetable oil, and the peaches until evenly distributed. Pour into prepared loaf pan. Allow batter to sit while you make your sauce.
- 5. In a food processor blend the lemon juice, raspberries, syrup honey and sugar. Process on high for 30 seconds. Strain into a bowl using a mesh strainer. (you can use the same one you sifted your flour with..less dishes) Take 3 tablespoons of the raspberry sauce, and drop onto the top of the batter. Use a toothpick, or butter knife to swirl into the batter in a pattern you like.
- 6. Place the loaf pan into the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. I like to rotate mine in the oven half way through the cooking process to assure even cooking. Just remember to be fast so you don't let out the hot air from the oven.
- 7. Pour the remaining raspberry sauce into a sauce pan. Bring to a low boil, remove from heat, cool and set aside.
- 8. Once the bread is done cool it on a wire rack. You can either serve it individually with raspberry sauce on top, or pour the sauce on the whole loaf and start eating. Enjoy!
PEACH AND RASPBERRY ALMOND SWIRLS
Steps:
- Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
- Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.
- Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Spoon into individual bowl or glasses and garnish with the reserved almonds, peach and raspberries.
Nutrition Facts : Calories 457 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 238 milligrams, Carbohydrate 77 grams, Fiber 5 grams, Protein 20 grams, Sugar 58 grams
PEACH AND RASPBERRY ALMOND SWIRLS
Provided by Ina Garten
Time 3h10m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
- Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.
- Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Garnish with the reserved almonds, peach and raspberries.
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- In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95°F (35°C)). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
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- Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours OR overnight (see note). The berries will release their juice at the bottom of the pan – this is OK.
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