Indulge your senses with a slice of heaven – our Raspberry Pecan Honey Bread is not just a treat; it's a delightful experience that will elevate your baking game! Imagine the sweet-tart burst of fresh raspberries combined with the rich crunch of pecans, all lovingly enveloped in a moist, honey-infused loaf. Perfect for breakfast, an afternoon snack, or a charming dessert, this recipe is sure to impress your family and friends. Ready to discover the secrets behind this scrumptious creation? Let’s dive in!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup raspberries
- 1/2 cup chopped pecans
- 1/4 cup honey
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate medium bowl, whisk together the eggs, sugar, honey, vegetable oil, and milk until the mixture is smooth and well combined. The ingredients should create a uniform, light-colored liquid.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can result in a tough, dense bread.
- Carefully fold in the fresh raspberries and chopped pecans, distributing them evenly throughout the batter. Use a light hand to prevent crushing the raspberries.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-55 minutes. To check for doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Measure Ingredients Accurately: Ensure your measurements are precise for the best results. Use a kitchen scale for the flour if possible, as this can greatly affect the texture of your bread.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle!
- Fresh Raspberries: Opt for fresh raspberries for the best flavor and texture. If using frozen, do not thaw them before adding to the batter to prevent excess moisture.
- Check for Doneness: Ovens can vary in temperature, so start checking your bread a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cooling Time: Allow the bread to cool in the pan for a bit before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Storage: Keep your bread in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing individual slices for a quick treat later!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 35mg
