Monday, February 07, 2011

Raspberry Bread

I made some raspberry bread based on my mom's banana bread recipe. Her recipe comes from the Original Betty Crocker cookbook with some twists (she doesn't include nuts and uses shortening instead of butter). The reality is that it is a 'fruit bread' recipe, using fresh fruit of any kind to make the bread...just most of the time it is over-ripe bananas. I really liked the way this recipe turned out, however next time I think I will up the amount of raspberries or alternatively try adding a bit of raspberry jam to up the flavor. Will keep you posted on which permutation yields the best results.


2/3 cup sugar
1/3 cup shortening (mom uses butter flavored Crisco, we don't have that here so I use Stork which is the most similar thing I could find here)
2 eggs
3 Tbsp buttermilk (we don't have this here either, but you can make it yourself with lemon juice/vinegar and milk)
1 cup mashed fruit (raspberries in this instance)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1. Cream together sugar, shortening, and eggs
2. Stir in buttermilk and mashed fruit
3. Sift and stir in flour, baking powder, baking soda, and salt
4. Pour into a well greased 9x5x3 inch bread pan and let sit 20 minutes before baking
5. Place into a preheated oven at 350F or 176C and bake for 50-60 minutes until it tests done (i.e. you can prick it with a gigantic toothpick type implement and no wet dough is on it)

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