Pan-Roasted Raspberries Bread Recipe

Name: Pan-Roasted Raspberries Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Fresh Raspberries; 1/4 cups Maple Syrup; 2 Tablespoons Flax Oil; 1/4 cups Plus 1 Tablespoon Brown Sugar; 1 teaspoon Vinegar; 1-1/2 cup Unsweetened Vanilla Almond Milk; 3 cups Whole Wheat Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/8 teaspoons Salt

Servings: persons

1-1/2 cup Fresh Raspberries
1/4 cups Maple Syrup
2 Tablespoons Flax Oil
1/4 cups Plus 1 Tablespoon Brown Sugar
1 teaspoon Vinegar
1-1/2 cup Unsweetened Vanilla Almond Milk
3 cups Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/8 teaspoons Salt

1
Warm a non-stick pan in a low flame over the stove. Add raspberries and maple syrup. Lightly mix them so that the raspberries are properly coated with the maple syrup. Cover and cook over the medium flame for 5 minutes. When it is slightly liquid, turn off the flame and remove the pan from the hot stove. Mash the raspberries lightly with the spatula and let them cool to room temperature.
2
Preheat the oven at 425 F and prepare a standard size loaf pan by greasing and dusting it with flour.
3
In the meantime combine the oil, sugar, vinegar and milk in a large bowl and mix properly.
4
In another large bowl combine the dry ingredients (flour through salt) and mix with a spoon.
5
When the raspberries are cooled add them to the liquid ingredients bowl and mix well so that all the liquids are properly blended.
6
Pour the liquids into the dry ingredients and mix well with a spoon. Make sure you don't overdo it. Just mix gently with a spoon so that all the ingredients are properly combined. The batter will turn purplish in color.
7
Spoon the batter into the loaf pan and put it in the oven. Bake for 40 minutes or until a knife inserted into the center comes out clean.
8
Take the bread out of the oven and let it cool. Once cooled, remove it from the loaf pan. Cut into slightly thick slices and serve at room temperature.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 cup Fresh Raspberries, 1/4 cups Maple Syrup, 2 Tablespoons Flax Oil, 1/4 cups Plus 1 Tablespoon Brown Sugar, and more.

Yes, Pan-Roasted Raspberries Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pan-Roasted Raspberries Bread

How did you like this recipe?

Frequently Asked Questions