Filled with fresh raspberries and apricots and a hint of almond, this seasonal bread is moist with a crunchy top crust. This raspberry apricot bread is delicious and perfect for a summery breakfast.
Ingredients
2 cups flour
1 teaspoon baking soda
1 large egg at room temperature, beaten
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup vanilla almond milk (or almond milk)
⅓ cup vegetable oil
1 cup fresh raspberries
1 cup chopped ripe apricots
Directions:
Preheat the oven to 350F. Lightly grease a 9x5 inch loaf pan with vegetable oil or nonstick cooking spray to prevent the bread from sticking to the sides.
In a large bowl, mix together flour and baking soda.
In a separate medium sized bowl, mix together a large beaten egg, granulated sugar, and vanilla extract. Once these ingredients are well incorporated, whisk in the vanilla almond milk and vegetable oil.
Pour the wet ingredients into the dry ingredients. You want to combine the ingredients until they are just incorporated. Try not to over mix otherwise the bread will not be soft and moist.
Gently fold in the raspberries and apricots.
Pour the batter into the loaf pan.
Bake the bread in the oven at 350F for about 50-55 minutes until the bread is brown. Insert a toothpick into the bread. If the toothpick comes out relatively clean, the bread is done.
Allow the bread to cool for several minutes before slicing into it.
Serve the bread warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/07/18/raspberry-apricot-bread/