Tuesday, October 18, 2011
Apple Raspberry Bread
Every once in awhile I get something stuck in my head that I just have to make. This bread is one of those things. I thought about it over and over, compiling what ingredients I would use. When I actually got around to going in the kitchen and making it I of course did it completely different that what I intended. But it came out so good! This bread is moist with a slight spiced apple flavor, and wonderful pockets of intense raspberry flavor. I use raspberries that I picked and froze on a cookie sheet so the raspberries are not stuck together but I think ones from the store would work.
Apple- Raspberry Bread
2 C. Flour
1/2 C. Coconut Milk
1 1/2 C. Apple Pure (about 4 small apples)
1 t. Baking Soda
3/4 C. Honey (or other sweetener)
1/4 C. Agave (or maple syrup)
1 T. Ground Cinnamon
2 T. Flax Meal
1/2 t. Salt
1 C. Frozen Raspberries
1. In a mixing bowl combine all ingredients except raspberries until combined. Fold in raspberries.
2. Bake for one hour at 350 F in a greased loaf pan. The bread is done when a toothpick comes out clean. You might need to add 5-15 minutes depending on your oven.
3. Allow to cool before serving. Enjoy!
I usually store this bread at room temp in an air tight container. I have no idea how long it will last that way though because each time I've made this it's only lasted 2-3 days. Obviously storing it in the fridge would help to preserve its freshness but it's not required. I eat this bread plain, no need to any butter or spreads!