Wednesday, January 30, 2013

Raspberry Lemon Bread


My sister made this bread for our Christmas baskets and it was divine.  There is a pop of raspberry and then lemon bursts in your mouth.  So wonderful. It's like a mix between a cake and a bread.  It became an instant tradition here.  There's no way she's getting out of not making it again =)
And not to change the subject or anything, but I just love PicMonkey =)  It does an awesome job with my pics!  And it's free, so if you're looking for a program to edit your images, there you go!




Raspberry Lemon Bread

Adapted from Slow Like Honey
Yields: 2 9×5-inch loaves

Ingredients:

3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
3/4 cup whole milk, at room temperature
1 tsp vanilla extract
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
1/3 cup grated Meyer lemon zest
1 cup fresh Meyer lemon juice
1 cup pureed fresh raspberries


Directions:


  • Preheat the oven to 350 degrees Fahrenheit. Grease two 9×5-inch loaf pans and dust with flour, shaking out the excess.
  • Sift together the flour, baking soda, baking powder, and salt; set aside. 
  • In a large measuring cup or a small bowl, mix together the milk and vanilla.
  • In a mixer, cream the butter and granulated sugar for 5 to 7 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each one; scrape down the sides of the bowl as necessary. 
  • Add the flour mixture alternating the the buttermilk mixture in three additions, beginning and ending with flour. Stir in the lemon zest and lemon juice. Pour the raspberries into the batter and mix in thoroughly.
  • Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the loaf pans firmly on the countertop to remove any air bubbles from the batter. 
  • Bake for 50 minutes to one hour, until a cake tester inserted in the center of a loaf comes out clean. Cool the loaves in the pans for about 10 minutes before unfolding. When the loaves are cool enough to handle, transfer them to a cookie sheet lined with parchment. 


Serve warm or at room temperature. Wrapped in plastic, the loaves will keep at room temperature for up to 4 days.

Don't forget to enjoy =)


Shared on Foodie Friends Friday! 02/01/13

Shared on  Potluck Weekends! 02/01/13

2 comments:

  1. That sounds and looks very tasty! I am bookmarking this recipe to try later :)

    I'd like to invite you to stop by our weekly Meet & Greet Blog Hop! It runs Friday night to the end of Monday, come link up if you have some time this weekend! :)

    http://createdbylaurie.blogspot.com/2013/02/meet-greet-blog-hop-weekend-12.html

    ReplyDelete
  2. Your bread looks and sound delicious! Thank you for sharing on Foodie Friends Friday! Please come back and VOTE on Sunday!

    ReplyDelete

I love hearing from all of you and will get back as soon as I can! Feel free to leave a comment!

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