This is my first time making this bread as I had some fresh raspberries to put to good use. I am surprised at the nice rise of the bread considering I am at altitude. This recipe does make one loaf. I doubled the batch with no problem. The berries are fresh but, tart and the nutella drizzle is the perfect offset to complete the flavors - they work so well together. My husband requested nutella drizzled right onto his slice (a great idea too) Enjoy! Diane
Raspberry Bread with Nutella Drizzle
2 cups all purpose flour, plus 2 Tablespoons
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup milk
1/2 cup vegetable oil
2 large eggs
6 ounces raspberries
1/3 cup Nutella *optional
Preheat oven to 350 degrees F. Grease a loaf pan with baking spray.
Mix 2 cups of flour, 1/2 cup sugar, baking powder, and salt in one bowl.
In a separate bowl combine the sour cream, milk, vegetable oil and eggs.
Add the wet ingredients to the dry ingredients. Mix until just combined.
Gently toss 2 Tablespoons of flour with the berries. Add them to the batter.
Pour the batter into the prepared pan. Bake for 55-60 minutes.
This recipe makes one loaf. You can double the recipe and make two loaves as well...
*If desired, before serving, microwave 1/3 cup Nutella in 15-second increments, stirring in between, until melty. Spoon into a small plastic bag, snip off the corner, and drizzle over bread before serving.
Recipe partially adapted from Southern Living December 2003 by: Baker's House
Photos by: Diane Baker for Canning and Cooking at Home.