Raspberry Lemon Quick Bread
- 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
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.