I always have so many things that I want to share with you all that I get overwhelmed and end up not posting a gosh darn thing. So to keep me on track with my posts a little bit I have decided to make Monday’s Make-It or a Bake-It day. So to get it off to a start I will share with you a recipe for Raspberry Bread. It is really easy and only takes me a few minutes to whip together. Enjoy!
1 1/2 cups all-purpose unbleached flour
1 tsp. kosher or sea salt
1 tsp. baking powder
1/4 tsp. ground cinnamon
1 cup fresh raspberries, halved
1 cup sugar
1/2 cup milk
5 1/2 tablespoons butter, melted
2 large eggs
1 tsp. lemon zest
1/2 a lemon juiced
Preheat oven to 350º F. Lightly grease your bread pan.
Stir together flour and the next three ingredients. Gently stir in the raspberries.
In another bowl whisk together sugar and the next 5 ingredients until they are mixed thoroughly. Add the flour mixture, stirring until it is just blended. There may be a little flour still stuck to the berries but it is ok. You don’t want to over mix it. Pour the batter into your prepared bread pan.
Bake for 1 hour or until a cake tester or wooden pick comes out clean from the center. Let cool on a wire rack for 12 minutes before removing it from the pan. Remove from pan and carefully place it on the wire rack to cool completely.