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Raspberry Nut Bread

--North American Raspberry and Blackberry Association

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup shortening
1/4 cup orange juice
1 Tbs orange rind
1 egg, well beaten
1/2 cup chopped nuts
2 cups whole raspberries, fresh or frozen

Sift together dry ingredients. Cut in shortening until mixture resembles coarse conrmeal. Combine orange juice and rind with egg. Pour all at once into dry ingredients, mixing just enough to moisten. Fold in nuts and raspberries. Pour into greased loaf pan. Spread corners and sides slightly higher than center. Bake at 350 degrees about 1 hour until crust is golden brown and toothpick comes out clean. Cool 10 minutes, remove from pan and finish cooling.

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