Try this Raspberry Poppy Seed Bread recipe, or contribute your own.
- 4 eggs
- 2 teaspoons vanilla
- 1 cup vegetable oil
- 3 teaspoons baking powder
- 2 tablespoons poppy seeds
- glaze
- zest of 2 lemons
- *spoon and sweep method: use a spoon to fill measu
- 2 cups imperial sugar extra fine granulated sugar
- 1/2 cup imperial sugar confectioners powdered sugar
- 2 cups frozen raspberries
- 1 can (12 ounces) evaporated milk
- 3 cups unbleached all-purpose flour*
- 1 teaspoon coarse salt
- 3 teaspoons freshly squeezed lemon juice
- Carbohydrate 121.799507490998 g
- Cholesterol 14.6999999900587 mg
- Fat 90.1205601090609 g
- Fiber 18.724000029104 g
- Protein 17.0511549947562 g
- Saturated Fat 8.4644755070796 g
- Serving Size 1 1 loave (813g)
- Sodium 1557.50324788287 mg
- Sugar 103.075507461894 g
- Trans Fat 1.86077250158056 g
- Calories 1318 calories
Step-by-step
- Preheat oven to 300. Grease two 8x4R–4 loaf pans. Set aside.
- In bowl of an electric mixer fitted with whisk attachment, beat eggs. Add oil and sugar and beat until combined.
- Mix in lemon zest, vanilla, milk and poppy seeds. Switch attachment to a paddle attachment.
- Sift in flour, baking powder and salt. Beat on low just until combined. Fold in raspberries.
- Pour into prepared pans and bake until golden and a toothpick inserted into middle of bread comes out clean, about 1 hour and 15 minutes.
- Remove to a cooling rack. Cool in pans for 15 minutes, then remove from pans and cool completely.
- Once bread is completely cooled, stir together lemon juice and confectioner’s sugar. Spoon over top of bread.
Assessing Doneness Without Equipment
Relying on a thermometer inside a dense quick bread often yields false readings due to pockets of fruit. Instead, watch the edges carefully. The loaf is fully baked when the crust pulls slightly away from the metal pan walls. Insert a wooden skewer directly into the geometric center. If the skewer emerges with wet batter attached, continue baking in five-minute increments. Crumb resistance also indicates readiness. Press the top firmly with a fingertip; the surface must spring back instantly rather than leave a depression.
Managing Frozen Fruit
Frozen raspberries introduce excess moisture into standard quick bread batters. Do not thaw the fruit before folding it into the mixture. Keeping the raspberries frozen prevents the pigment from bleeding entirely into the surrounding batter. Toss the frozen berries in a small portion of the measured flour before incorporating them. This coating creates a barrier that suspends the fruit evenly throughout the crumb during baking.
Storage and Freezing Performance
Unglazed loaves freeze exceptionally well for up to three months. Wrap the completely cooled bread tightly in plastic wrap, followed by a layer of heavy-duty aluminum foil. Thaw the wrapped loaf overnight at room temperature before applying the fresh lemon glaze. Applying citrus glaze to a warm surface causes the powdered sugar to dissolve into a translucent syrup rather than setting into a crisp crust.
