Raspberry Rhubarb Bread Recipe

Make Raspberry Bread
Without Yeast/Self-Rising Quick Bread

This Raspberry Rhubarb Bread Recipe makes an amazing, moist raspberry bread loaf without using yeast, a "self-rising" quick bread recipe for raspberries.

The addition of the rhubarb sauce adds flavour and makes is possible for the recipe to include only 1/4 cup of butter!

I made this recipe yesterday, and I can't wait to post how great this bread turned out ... ScRuMpTiOuS!

Note - if you are using whole frozen raspberries for this recipe, thaw them first on a piece of paper towel.

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Ingredients

FOR THE BATTER

1/4 cup butter, softened
3/4 cup granulated sugar
1/4 cup rhubarb sauce (I used this sauce recipe, including the "Jello")
1/4 cup apple juice
2 medium size eggs
1/2 cup milk
1 tsp. vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1/8 tsp. salt
2 tsp. baking powder
1 cup fresh or *frozen raspberries

FOR THE TOPPING

2 tsp. granulated sugar
1 tsp. ground cinnamon

Directions

Cream together the butter and the sugar in a large bowl, using a hand mixer.

Add the rhubarb sauce and the apple juice and mix to combine.

Beat in the eggs, and the vanilla.

In another bowl, combine the flour, salt and the baking powder.

Add the flour mixture to the creamed mixture, alternately with the milk, just until well combined. Do not overmix.

Gently fold in the raspberries, being careful not to break them up too much.

Pour into a greased (I used non-stick cooking spray), 8" x 5" or a 9" x 5" baking loaf pan.

Combine the sugar and the cinnamon, and sprinkle over the top of the batter.

Bake at 350° F for about 45 - 55 minutes, or until a toothpick inserted in the center comes out clean.

I like to make a "shield" out of aluminum foil paper (see the picture collage above), and place it over the raspberry rhubarb bread edges after it has baked in the oven for about 25 minutes. (You can simply wipe off this protective shield and use it again!)

This is similar to the idea of the pie crust shield to help prevent pie crust edges from becoming too dark or burnt.

Cool the bread in the pan for about 10 minutes, and then remove it from the pan and allow it to cool completely on a wire rack.

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