Raspberry Bread

Instead of the same ol' banana bread or blueberry muffins, I decided to try something different.  Raspberries are one of my favorite fruits.  This loaf turned out super moist and not too sweet since the raspberries can be quite tart.  I adapted this recipe from this blogger, and it is definitely one that I will try again!

Ingredients:
2 cups plus 2 tbs all-purpose flour
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tsp baking soda
1/4 cup butter, melted, cooled
1 egg
3/4 buttermilk
1/4 cup canola oil
2 tsp vanilla extract
2 cups of fresh raspberries
2 tps all-purpose flour

1.  Preheat oven to 350 degrees F.
2.  In a large bowl, combine the 2 cups plus 2 tbs of all purpose flour, brown sugar, granulated sugar and baking soda.
3.  In a separate bowl, whisk together the butter, egg, buttermilk, oil and vanilla extract.
4.  Pour the wet ingredients into the dry ingredients, and stir until just combined.  It might look a little dry and crumbly, but that's ok!
5.  Toss the raspberries with the remaining 2 tbs of flour.  This will keep them from sinking to the bottom of the loaf.
6.  Add the flour-coated raspberries to the bread mixture and mix.
7.  Pour the mixture into a greased loaf tin.  Bake for about an hour.  It took me longer than an hour but I can't remember how long exactly.  Stick a toothpick in it (hopefully somewhere where there aren't any raspberries) and if it comes out clean, it's done!

Let me know if you try out this recipe, enjoy!

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