Raspberry Quick Bread
Nearly any berry would be lovely in this bread. I used raspberries (frozen, in fact), but blueberries, cranberries or cherries would all work. Fresh or frozen, berries in this bread add a sweetness and color that make this a recipe to keep handy.
Recipe adapted from Southern Living December 2003 Lemon-Raspberry Muffins
- Preparing Time: 1 hour and 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup sour cream
- 2 large eggs
- 2 1/2 teaspoons baking powder
- 1/2 cup sugar
- 2 cups all purpose flour plus 2 tablespoons
- 6 ounces frozen raspberries unthawed
- Carbohydrate 230.392400186865 g
- Cholesterol 899.804166688677 mg
- Fat 121.218851992388 g
- Fiber 17.7751079639868 g
- Protein 66.0342941725113 g
- Saturated Fat 22.4364424053662 g
- Serving Size 1 1 Recipe (1183g)
- Sodium 28490.1835590082 mg
- Sugar 212.617292222878 g
- Trans Fat 6.54171110562887 g
- Calories 2272 calories
Preheat oven to 350 degrees F. Grease a loaf pan with baking spray. 1. Mix 2 cups of flour, 1/2 cup sugar, baking powder, and salt in one bowl. 2. In a separate bowl combine the sour cream, milk, vegetable oil and eggs. 3. Add the wet ingredients to the dry ingredients. Mix until just combined. 4. Gently toss 2 Tablespoons of flour with the frozen berries. Add them to the batter. 5. Pour the batter into the prepared pan. Bake for 55-60 minutes.
