Recipe

Raspberry Quick Bread Recipe

	Frankieanne / All my dishes 2 years, 8 months ago I love raspberries! This smells really wonderful while it is baking. Prep:15m Cook:50m Servings:24	Frankieanne
	raspberry bread

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Ingredients

1 cup butter, room temperature

1 cup sugar

1 tsp vanilla

4 eggs

3 cups all purpose flour

1/2 tsp salt

1 tsp cream of tartar

1 tsp baking powder

1/2 cup buttermilk

2/3 cup red raspberry jam (I like to use seedless)

Directions

Preheat oven to 325F. Cream butter, sugar and vanilla together. Add eggs, one at a time, beating well after each addition. Mix the dry ingredients and add alternately with the buttermilk. Marble in the raspberry jam. Pour into two greased and floured loaf pans. Bake for 40 to 50 minutes or until done. Bread should spring back when lightly touched in the center.

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Comments

zena824 2 years, 6 months ago said:
I can smell it cooking....LOL.. sounds delicious..

alaskanmom 2 years, 4 months ago said:
Love fresh baked bread, then add the raspberries, oh my mouth is watering...saving this one

cookin_mimi 1 year, 10 months ago said:
Like you, i am a raspberry lover. I am heading into my kitchen right now to give this bread a try! My father and i are both retired. He and i are in the amateur (sp?) bread making business. We drive both my mom and my husband CRAZY with our wild ideas for new kinds of breads. Wait til i give him a call 'bout this one!!! hehehe THANKS!!!

laurakaay 1 year, 8 months ago said:
This sounds delicious! Thanks for sharing.

cherublisa 1 year, 7 months ago said:
Made this today. Yum! Great recipe. It smelled so good baking and took a little extra time. It was hard to wait!

pecasfamily 1 week ago said:
This is truly yummy. My whole family enjoyed the "preview" loaf I made to check it out before it made the Thanksgiving table. Thanks so much.

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Alterations

edensong 2 years, 8 months ago said:
This looks easy peasy and worth trying.

If you don't usually have buttermilk on hand, here are some subs.

Substitute undrained, plain yogurt or sour cream, whisked with a little milk to thin, in recipes that call for buttermilk.

Or combine a tablespoon of white vinegar of lemon juice with enough milk to make 1 cup. Set the latter mixture aside for five minutes before using. (In the case of this recipe, use 1 1/2 teaspoons of vinegar of lemon juice and 1/2 cup milk.)

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