In my quest to find new options to send with my son to school, I’m starting to go down the rabbit hole of different breads. The next up is the Raspberry Bread from Averie Cooks. It was good, though my son wasn’t as over the moon as I thought he’d be. My husband, however, devoured it!
3/4 cup Buttermilk (or scant 3/4 cup milk + 1 Tbl White Vinegar)
2 cups + 2 Tbs Flour, + 2 Tbs separated
1 tsp Baking Soda
1/4 cup Sugar
Pinch of Salt
1/4 cup Butter, melted
1/4 cup Canola Oil
2 tsp Vanilla extract
10-12 oz frozen Raspberries (about 2 cups)
If making your own Buttermilk, mix the Milk and Vinegar first. Give a quick stir, then set aside and leave alone for at least 10 minutes. I like to use a large, liquid measuring cup to add additional ingredients to later.
Preheat the oven to 350
In a bowl, mix together the Flour - less the separated 2 Tbs, Baking Soda, Salt, and Sugar.
Melt the butter in a microwave safe dish.
Add the Canola Oil, Egg, Vanilla Extract, and melted Butter to the Buttermilk. Make sure to add the Oil first so you can easily measure out the proper amount.
Pour the wet ingredients into the dry and mix until just combined. It will be lumpy.
Toss the separated 2 Tbs of Flour with the Raspberries until they are evenly coated. This will help the Raspberries distribute evenly in the loaf. Then gently fold the Raspberries into the batter.
Grease a loaf pan, then spread batter evenly into it.
Bake for about 75 minutes or until a toothpick comes out clean.