Raspberry Lemon Quick Bread

Raspberry Lemon Quick Bread

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1/4 cup unsweetened almond milk
  • 2 large eggs
  • 1/2 cup melted unsalted butter or oil
  • 1 tsp. vanilla extract
  • 2 tbsp. lemon extract + 1 tbsp. lemon zest
  • 1 cup fresh raspberries
  • 1/4 cup Spread The Love® RASPBERRY Artisan Jam

Method

  • Step 1 -
    Preheat oven to 350° F
  • Step 2 -
    Add first 5 ingredients to a large bowl and mix together, set aside
  • Step 3 -
    Add milk, eggs, melted butter/oil, vanilla, lemon extract and zest to another bowl and whisk until smooth and combined.
  • Step 4 -
    Pour the wet mixture into the dry and gently stir just until combined - a few lumps throughout the batter is okay.
  • Step 5 -
    Gently fold in the raspberries, then pour into a loaf pan lined with parchment paper
  • Step 6 -
    Microwave the jam for about 20-30 seconds, just until it's warm enough to swirl over the bread.
  • Step 7 -
    Using a spoon, gently swirl the jam over the top of the bread
  • Step 8 -
    Place in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Step 9 -
    Allow to cool for 10 minutes, then remove bread from the pan and allow to cool on a cooling rack before serving.
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