Lime-Raspberry Bread

I have some limes and raspberries in the fridge waiting to be used up so today I am making this light and delicious bread. It is a fairly cool, windy day today and a good day to bake. I know that the husband won't be complaining! This is good with a cup of tea or coffee or is a nice breakfast or brunch addition. I got this recipe off of Baking Bites blog and I love it! http://bakingbites.com/2007/10/lime-and-raspberry-bread/Key to this is using fresh limes. It makes a big difference in the flavor. The photo is off her blog.

And it is so moist and rich. MMMM....I can already smell this baking.

Hope you all had a good Sunday!

Lime and Raspberry Bread

2 cups all purpose flour

1 cup sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 cup fresh squeezed lime juice (about 6 large limes)

1 tbsp lime zest

2 tbsp butter, melted

1 large egg, well beaten
1 cup fresh or frozen raspberries

2-3 tsp coarse sugar, for sprinkling (optional)
Preheat oven to 350F and lightly grease a 9×5 inch loaf pan.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.

Combine lime juice, lime zest, melted butter and egg in small mixing bowl and whisk vigorously to combine.

Pour into flour mixture and stir until just blended and no streaks of flour remain.

Gently stir in raspberries, then scrape batter into prepared pan.

Sprinkle with 2-3 tsp coarse sugar, if desired.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack for 5-10 minutes, then run a knife around the edge of the pan and turn out onto a wire rack to cool completely before slicing.
Makes 1 loaf.

Beer not served in a mug!

I don't own a bread machine and have never wanted to own one. I have heard the pros (homemade bread all the time, the house always smells so good) and the cons (I gained weight from eating and smelling the homemade bread all the time, it takes up space and now I don't use it anymore). I don't love working with yeast dough so I was really happy when Panera's moved into town a few years ago. But every now and then I come across a recipe that does not require yeast and is easy, good and not a sweet quick bread. This is one of those recipes. A couple of the home parties I have attended have these Beer Bread mixes that are convenient and good, but still have those pesky preservatives. And they want you to pour a whole lot of butter over the top, so that makes it even less figure friendly.

This particular recipe is quite nice for a weeknight dinner and doesn't require a lot of work or time. I have mixed all the dry ingredients together in the morning and covered the bowl or put them in a zip-loc bag. When I get home, I only have to grease the pan, add beer to the mix, pour into the loaf pan and pop into the oven. In an hour I have a nice fresh bread to go with a salad, soup or stew. You can even add some dill to this or some crushed red pepper for some kick and it is really good. And depending on the kind of beer you use it will take on a different flavor. So experiment! And the bonus is that you know what went into this bread with no preservatives!!

Beer Bread

Stir Together:

3 cups unsifted white flour

3 Tbsp. sugar

1 Tbsp baking powder

1/2 tsp baking soda

1-1/4 tsp salt

Gradually add:

12 oz. beer at room temperature

Pour into a well greased loaf pan and bake at 350 degrees for 50-60 minutes or until loaf is brown on the bottom and sounds hollow when you thump it.