RASPBERRY BREAD
This is a wonderful bread machine recipe that I made up when my husband accidentally bought a lot of extra yogurt that needed to be used up. The flavor of yogurt can be changed to match your personal preference.
Provided by COYOOOOOTE
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Layer yogurt, vanilla extract, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order recommended by manufacturer's instructions.
- Set the machine to basic cycle for a 2-pound loaf. Add water in 1-teaspoon increments if dough is too dry after first kneading period.
- Cool finished bread on a wire rack for 20 minutes before slicing.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 31.7 g, Cholesterol 0.5 mg, Fat 4.2 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 209 mg, Sugar 4.3 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 BREAD
Make and share this Raspberry Bread recipe from Food.com.
Provided by CandyTX
Categories Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350~.
- Grease a 9 X 5 X 3 inch loaf pan; set aside.
- In blender puree raspberries and jam.
- In small bowl, whisk together the eggs and oil.
- In large mixing bowl combine flour, sugar, cinnamon, and baking soda.
- Make a well in center and pour egg mixture and raspberry puree into well.
- Mix ingredients together, blending well and pour batter into prepared loaf pan.
- Bake for 50 - 60 minutes or until wooden toothpick inserted in center comes out clean.
- Allow to stand for 10 minutes before removing from pan.
- Cool completely on wire rack before wrapping to store.
Nutrition Facts : Calories 3402.9, Fat 175.8, SaturatedFat 24.6, Cholesterol 423, Sodium 782.9, Carbohydrate 433.7, Fiber 19, Sugar 272.6, Protein 34.1
RASPBERRY SNOWFLAKE PULL-APART BREAD
Bring your holiday guests together with this pretty, party-ready bread. Spiced raspberry jam peeks out through the sweet snowflake-shaped dough.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dough: Stir together the water, yeast and granulated sugar in a spouted measuring cup. Let sit until the yeast is foamy, about 5 minutes.
- Combine the salt, cardamom and 3 1/2 cups flour in the bowl of a stand mixer fitted with the paddle attachment and mix briefly on low speed to combine. Beat together the 1 egg, 3 yolks, honey and oil in a medium bowl. Stir in the yeast mixture. Add the wet ingredients to the flour mixture, mixing on low speed until combined. Add 1 more cup flour and mix on medium speed to make a sticky dough that comes together in a loose mass around the paddle. Switch to the dough hook and knead on medium speed to make a smooth but still somewhat sticky dough that clears the sides of the bowl, adding up to 1/2 cup more flour if necessary, about 4 minutes.
- Dump the dough onto a floured work surface and knead by hand a few times to make a smooth ball. Oil a large bowl and turn the dough ball in the oil to coat it. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- For the filling and glaze: Meanwhile, stir together the jam and cardamom in a small bowl.
- Shape the dough: When the dough has risen, punch it down and divide it into 4 equal pieces. Line an unrimmed baking sheet with parchment paper.
- Form the dough pieces into balls on a floured work surface. With a lightly floured rolling pin, roll one ball into a 10-inch circle and place on the prepared baking sheet. Spread with a third of the filling, leaving a 1-inch border all around. Roll out another dough disc in the same manner and place on top of the first; top with the second third of filling. Repeat with a third dough disc and the remaining filling. Roll out the remaining dough disc and place it on top of the last layer of filling.
- Center the bottom of a small drinking glass (about 2 inches in diameter) in the middle of the dough to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the edge of the glass to the edge of the dough circle, leaving the dough underneath the glass uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Cut through the middle of each quarter in the same manner to make 8 equal wedges. Cut through each wedge one more time in the same manner to make 16 wedges.
- Remove the drinking glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice, then pinch the ends together to reconnect them and make a pointed tip. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
- Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Beat the egg yolk and 2 tablespoons milk in a small bowl. Brush the egg wash all over the risen dough. Pinch the points again to reshape if the dough has risen so much that the points no longer look pointy. Bake the bread until puffed and golden brown, about 30 minutes. Cool on a rack until just warm, about 30 minutes.
- Stir together the confectioners' sugar, lemon juice and 2 tablespoons milk in a small bowl, adding up to 1 tablespoon more milk or confectioners' sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the bread and let harden, about 30 minutes. Serve warm or at room temperature.
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 BANANA BREAD
A patient at the doctor's office where I work brought in this bread one morning while it was still warm. It was so good I made sure to get the recipe.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
RASPBERRY-ALMOND BREAD
Mm! This raspberry bread with almonds and cinnamon is an easy-to-make dessert that's great for entertaining.
Provided by mary
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Cream sugar and butter together with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition, then add almond extract.
- Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Whisk milk and sour cream together in a third bowl. Alternately add the dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into the prepared pan.
- Bake in the preheated oven until lightly browned, about 1 hour.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 48.5 g, Cholesterol 84.5 mg, Fat 23.3 g, Fiber 5 g, Protein 8.7 g, SaturatedFat 10.3 g, Sodium 397.2 mg, Sugar 22.1 g
RASPBERRY AND COCONUT BREAKFAST LOAF
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.
Provided by Alice Liveing
Categories HarperCollins Bread Cake Wheat/Gluten-Free Breakfast Brunch Dessert Raspberry Coconut Almond Honey
Yield Makes 1 (1-lb.) loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
- In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
- In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
- Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.
More about "raspberry bread recipes"
THE BEST RASPBERRY BREAD - AVERIE COOKS
From averiecooks.com
4.4/5 (201)Category Bread, Rolls, Muffins & BreakfastCuisine AmericanTotal Time 55 mins
- 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.
EASY RASPBERRY QUICK BREAD | A BAKER'S HOUSE
From abakershouse.com
Reviews 34Calories 248 per servingCategory Bread
ICED RASPBERRY PASTRY BRAID - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
10 BEST RASPBERRY LOAF RECIPES | YUMMLY
From yummly.com
RASPBERRY-PEACH BREAD | SHE'S NOT COOKIN'
From shesnotcookin.com
RASPBERRY BANANA BREAD - AMANDA'S EASY RECIPES
From amandaseasyrecipes.com
EASY RASPBERRY CAKE RECIPE FROM SCRATCH - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
RASPBERRY MUFFIN BREAD — BUNS IN MY OVEN
From bunsinmyoven.com
LEMON RASPBERRY BREAD - BOSTON GIRL BAKES
From bostongirlbakes.com
48 BEST RASPBERRY RECIPES - COOKING WITH FRESH RASPBERRIES
From countryliving.com
RASPBERRY BREAD - MOIST & FLAVOURFUL LOAF STUDDED WITH FRESH …
From craftbeering.com
RASPBERRY BREAD- THE BEST RECIPE! - THE BIG MAN'S WORLD
From thebigmansworld.com
PALEO LEMON BLUEBERRY RASPBERRY BREAD | LEMONS AND BASIL
From lemonsandbasil.com
RASPBERRY TWIST BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
LEMON RASPBERRY BREAD | YELLOWBLISSROAD.COM
From yellowblissroad.com
RASPBERRY BREAD RECIPE | BREAD MACHINE RECIPES
From breadmachinediva.com
RASPBERRY BREAD BRAID - SIMPLY DELICIOUS
From simply-delicious-food.com
GLAZED RASPBERRY BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
ONE-BOWL RASPBERRY LEMON BREAD
From bluebowlrecipes.com
RASPBERRY BREAD | THE NORTH AMERICAN RASPBERRY & BLACKBERRY …
From raspberryblackberry.com
RASPBERRY RHUBARB BREAD RECIPE | EATINGWELL
From eatingwell.com
RASPBERRY BREAD PUDDING WITH VANILLA CREAM SAUCE
From tastesbetterfromscratch.com
CHOCOLATE RASPBERRY BREAD {DOUBLE CHOCOLATE QUICK BREAD}
From seductioninthekitchen.com
BEST RASPBERRY BAKED FRENCH TOAST RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
RASPBERRY TWIST BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
KETO RASPBERRY BREAD RECIPE | PALEO, KETO, GLUTEN FREE
From blog.paleohacks.com
RASPBERRY BRAIDED BREAD RECIPE – A COUPLE COOKS
From acouplecooks.com
EASY RASPBERRY BREAD | BAKE TO THE ROOTS
From baketotheroots.de
RASPBERRY STRAWBERRY BREAD: GIVE IT AWAY AS A TREAT!
From reluctantentertainer.com
LEMON RASPBERRY BREAD RECIPE FROM LANA’S COOKING
From lanascooking.com
RASPBERRY QUICK BREAD - WHAT THE FORK
From whattheforkfoodblog.com
HEALTHY LEMON RASPBERRY BREAD {GLUTEN FREE} • FIT MITTEN KITCHEN
From fitmittenkitchen.com
RASPBERRY SHORTBREAD BARS - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
CHOCOLATE CHIP RASPBERRY BREAD RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
RASPBERRY MINT BREAD - THE BITTER SIDE OF SWEET
From thebittersideofsweet.com
THE BEST RASPBERRY BREAD RECIPE - COOK.ME RECIPES
From cook.me
RASPBERRY BREAD - DELICIOUS EVERYDAY
From deliciouseveryday.com
RASPBERRY DANISH TWIST BREAD - RED STAR® YEAST
From redstaryeast.com
PEAR AND RASPBERRY BREAD RECIPE | GOOD FOOD
From goodfood.com.au
#time-to-make #course #preparation #occasion #breads #breakfast #holiday-event #dietary #christmas #low-sodium #low-in-something #4-hours-or-less
You'll also love