Description
Raspberry Love Loaf is a soft, tender quick bread bursting with juicy raspberries and a hint of vanilla, finished with a sweet glaze. This visually appealing pink-speckled loaf is ideal for Valentine’s Day celebrations, brunch gatherings, or as a thoughtful homemade gift.
Ingredients
Loaf
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup plain or vanilla yogurt
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen raspberries
Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons raspberry juice or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the milk, plain or vanilla yogurt, vegetable oil or melted butter, eggs, and vanilla extract thoroughly.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid over-mixing to maintain a tender crumb.
- Fold in Raspberries: Gently fold in the fresh or frozen raspberries, taking care not to crush them to keep your loaf beautifully speckled.
- Pour Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the pan in the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, raspberry juice or milk, and vanilla extract until smooth.
- Glaze the Loaf: Drizzle the glaze evenly over the cooled loaf. Allow it to set before slicing and serving.
Notes
- Toss raspberries lightly in flour before folding them into the batter to prevent them from sinking to the bottom of the loaf.
- You can use frozen raspberries without thawing; they work just as well.
- Store the loaf at room temperature for up to 2 days, or refrigerate it for up to 5 days to keep it fresh longer.
- This loaf freezes well for up to 2 months. Wrap it tightly before freezing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
