raspberry lemon quick bread

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raspberry lemon quick bread | wellfloured.com

happy wednesday! i’m not usually one to wish time away, but this week in particular i cannot wait for friday to come. not because friday brings a  holiday weekend. though that certainly is nice. friday will be charlie’s last day of high school. this raspberry lemon quick bread makes the perfect get us to friday  snack.

raspberry lemon quick bread | wellfloured.com

i frequently share about the kids. what i have not shared is that both struggle in school. not at all for lack of trying. as a parent it is so hard to watch your child do their absolute best and still fall short. this past school  year has been a hard one.

there were days i didn’t think we were going to make it. more days than i care to count.

raspberry lemon quick bread | wellfloured.com

but…we survived. friday is the last day of classes, and charlie graduates next week tuesday. i have waited for this day for SO long. what does this have to do with raspberry lemon quick bread? not much, other than i bake when i need to keep my mind occupied.

raspberry lemon loaf

raspberry lemon quick bread | wellfloured.com

raspberry lemon quick bread

Ingredients:

  • 1 cup of all purpose flour
  • 1 cup of white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 Tbsp lemon zest
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup sugar (plus more for sprinkling on top)
  • 2 large eggs
  • 1 cup whole milk
  • 1 tsp vanilla
  • juice of 1 lemon
  • 2 cups of raspberries
   

Directions:

  • preheat oven to 350°
  • butter a pullman pan (or standard loaf pan)
  • whisk together the flours, baking powder, baking soda,cinnamon, salt, and lemon zest
  • in a separate bowl combine the oil, sugars, eggs, milk, vanilla, and lemon juice
  • add wet ingredients to the dry and stir just to combine everything
  • gently, fold in the berries
  • pour batter into the prepared pan
  • sprinkle with sugar
  • bake 50-60 minutes - until top is golden brown and a pick inserted in the center comes out clean
  • cool bread in pan
  • make sure loaf is completely cool before slicing
 

raspberry lemon quick bread | wellfloured.com

i used my  pullman loaf pan [5] for this bread, but a standard loaf pan works as well. fresh raspberries work best in this bread, but you could use frozen. they will release a bit more juice and tend to sink to the bottom of the batter. if using frozen raspberries, toss the them in a little bit of flour before adding to the batter. you may also need to increase the baking time  a few minutes.

this raspberry lemon quick bread recipe is adapted from king arthur flour [6]; the original recipe calls for lemon oil [7]. i used lemon zest instead, but definitely think i’ll try the oil next time.

” there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”

~m.f.k. fisher

i know she was referring to yeast bread, but baking this loaf of raspberry lemon quick bread did the trick for me.

raspberry lemon quick bread | wellfloured.com

enjoy!

 

 


URLs in this post:

[1] : https://www.wellfloured.com/raspberry-lemon-quick-bread/

[2] : https://www.addtoany.com/add_to/yummly?linkurl=https%3A%2F%2Fwww.wellfloured.com%2Fraspberry-lemon-quick-bread%2F&linkname=raspberry%20lemon%20quick%20bread

[3] Image: https://www.addtoany.com/share

[4] Print Recipe: https://www.wellfloured.com/raspberry-lemon-quick-bread/print/

[5] pullman loaf pan : https://www.amazon.com/gp/product/B00DUF1TUW/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00DUF1TUW&linkCode=as2&tag=wellfloured02-20&linkId=5fd99c993c4fdd9b3de277afd3c39924

[6] king arthur flour: https://www.kingarthurflour.com/recipes/raspberry-lemon-quick-bread-recipe

[7] lemon oil: https://www.kingarthurflour.com/shop/items/lemon-oil-1-oz