Raspberry Nut Bread(Mmmmmm-Good)
Raspberry Nut Bread offers a moist, flavorful treat with the tartness of fresh raspberries complemented by crunchy nuts. Its sweet, fruity aroma makes it perfect for breakfast, brunch, or tea time, appealing to fruit lovers and those seeking a delightful homemade bread experience.
Ingredients
Instructions
- Cream together the margarine and sugar.
- Add the eggs and vanilla, mixing well.
- Prepare the raspberry, sour cream, and chopped nuts mixture.
- Alternately add the dry ingredients to the wet ingredients, mixing after each addition.
- Grease and flour loaf pans.
- Pour the batter into the prepared pans and bake at 350°F for 50 minutes or until done.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of almond extract alongside the vanilla. You can substitute the margarine with unsalted butter for a richer taste. If fresh raspberries are unavailable, frozen raspberries work well too—just be sure to thaw and drain excess moisture. For a nut-free version, simply omit the chopped nuts or replace them with sunflower seeds.
Serving Suggestions
This Raspberry Nut Bread is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a smear of cream cheese for added richness. Serve it alongside a fresh fruit salad or with a cup of tea for a cozy afternoon treat. For a unique twist, try serving it with a scoop of vanilla ice cream, making it a perfect dessert option.
Storage & Reheating
Store leftover Raspberry Nut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the bread and warm it in a toaster oven or microwave for a few seconds until just heated through, enhancing its fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Nut Bread(Mmmmmm-Good) contains roughly 1364 calories, with 29g protein, 230g carbohydrates, and 4g fat. It is an excellent source of iron (66% of the Daily Value), protein (58% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 ones?
Yes, frozen raspberries can be used as a substitute for fresh raspberries in this recipe. Just ensure they are thawed and any excess moisture is drained before mixing them into the batter. This will help maintain the right texture and prevent the bread from becoming too wet.
What can I substitute for sour cream?
If you don't have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk. Both will provide the necessary moisture and tanginess that sour cream offers, ensuring your Raspberry Nut Bread remains deliciously moist.
How do I know when the bread is done baking?
To check if the Raspberry Nut Bread is done baking, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs attached, the bread is ready. If the toothpick has wet batter on it, bake for an additional 5 minutes and check again.
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).