This bread is sooo delicious! The inspiration for it was this yummy recipe from Southern Plate. I would eventually like to experiment with substituting whole wheat, and maybe applesauce or yogurt.
Raspberry Pecan Bread
- 1 c. raspberries + 1 T sugar
- 1 1/2 c. flour
- 2 T baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 c. butter, melted
- 3/4 c. sugar
- 2 eggs
- 1 c. chopped pecans
Preheat oven to 350°. Grease and flour a loaf pan.
Sprinkle 1 T sugar over the raspberries; stir & let sit while preparing batter.
Combine flour, baking powder, salt and cinnamon and set aside.
In separate bowl, mix butter and sugar; add eggs. Add in flour mixture and thoroughly combine. Stir in raspberries and pecans.
Pour into prepared pan and bake for 50 minutes or until toothpick inserted in the middle comes out clean.
This recipe is linked to Tasty Tuesday and Home May’d.
