Raspberry Lemon Quick Bread

Melty, jammy bits of raspberry stud this delightfully simple quick loaf offering pops of fruit flavor to accompany hints of zesty lemon and warm cinnamon. Baking in a tea loaf pan and topping with sparkling sugar ensures this loaf will be as inviting to look at as it is to eat.

Prep
15 mins
Bake
50 mins to 1 hr
Total
1 hr 15 mins
Yield
1 loaf
Raspberry Lemon Quick Bread

Instructions

  1. Preheat the oven to 350°F. Lightly grease a tea loaf pan.

  2. Mix together flours, baking powder, baking soda, salt, cinnamon, and Jammy Bits in a medium-sized bowl.

  3. In a separate bowl, beat together the oil, sugar, and eggs at high speed for 2 minutes. Blend in the milk and flavorings.

  4. Add the wet ingredients to the dry mixture and stir just enough to blend. Pour the very thin batter into the prepared pan and top with sparkling sugar.

  5. Bake the loaf for 50 to 60 minutes, or until its top springs back when you press it with your fingertips. A cake tester or thin paring knife inserted into the center should come out clean of wet batter, with perhaps just a few moist crumbs clinging to it.

  6. Remove the bread from the oven, and let it cool in the pan.

  7. Turn the cooled bread out of the pan and slice to serve. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.