Raspberry Loaf
A moist raspberry loaf with oatmeal and nuts, offering a delightful combination of tart fruit and crunchy texture, perfect for breakfast, snack, or tea-time enjoyment.
Ingredients
Instructions
- Cream sugar and oleo together.
- Stir in beaten eggs, milk, raspberries, and lemon juice.
- Add dry ingredients (flour, oatmeal, baking soda), then fold in chopped nuts.
- Pour into a greased and floured 9x5-inch loaf pan.
- Bake at 350°F for 40 to 50 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using whole wheat flour instead of all-purpose flour. If you don't have oleo, unsalted butter can be a great substitute. Ensure the raspberries are not overly ripe to prevent excess moisture in the batter. You can also mix in some lemon zest for an extra citrus kick, enhancing the flavor profile. If you're short on time, prep your ingredients ahead of time for an efficient baking session.
Serving Suggestions
This raspberry loaf is delicious served warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee for a delightful afternoon treat. For a special breakfast option, enjoy it with your favorite spread or alongside a Morning Shake for a balanced start to your day.
Storage & Reheating
Once cooled, wrap the raspberry loaf tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for about a week. For longer storage, freeze slices in an airtight container for up to three months. To reheat, simply microwave for a few seconds or warm in the oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Loaf contains roughly 440 calories, with 8g protein, 62g carbohydrates, and 20g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 681mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used in this recipe. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture, which can affect the loaf's texture. If using frozen, you may want to slightly reduce the amount of milk to compensate for the added moisture.
What can I substitute for the chopped nuts?
If you have nut allergies or prefer not to use them, you can omit the nuts entirely or replace them with seeds like sunflower or pumpkin seeds. You could also use chocolate chips for a sweeter twist, which can complement the tartness of the raspberries wonderfully.
How can I tell when the loaf is done baking?
A toothpick inserted into the center of the loaf should come out clean or with just a few moist crumbs attached. If the top is browning too quickly, cover it loosely with aluminum foil to prevent burning while the inside continues to bake. Keep an eye on it during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).