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.