Apple raspberry bread

This sweet raspberry loaf is a delicious snack, perfect with a cup of tea, morning or afternoon.

Serves 12

Cook

1H 40M

Ingredients

375 millilitre jar apple sauce

1 cup (220g) firmly packed dark brown sugar

2 medium_piece eggs

40 gram butter, melted

1/2 cup (125ml) buttermilk

1/2 cup (90g) honey

1 1/2 cup (225g) plain flour

2/3 cup (100g) wholemeal self-raising flour

1/2 teaspoon bicarbonate of soda

1/2 gram fresh or frozen raspberries

Method

1.Preheat oven to 170°C (150°C fan). Grease a 12cm x 22cm loaf pan; line base and long sides with baking paper, extending paper 5cm over sides

2.Combine apple sauce, sugar, eggs, butter, buttermilk and honey in a large bowl; stir in sifted dry ingredients (do not over-mix as the mixture should be lumpy). Fold in raspberries.

3.Spread mixture into pan; bake about 1 hour 40 minutes. Stand bread in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.

If using frozen raspberries, use them straight from the freezer as thawed berries will bleed colour through the bread mix. This bread will almost certainly crack on top, as most loaf-shaped bread do.
Note

Women's Weekly Food