#raspberry quick bread

Just outa the oven.  Crispy crust and soft inside, flecked with bits of real raspberries.  Perfect just sliced with a cuppa hot coffee.  Needs no buttering...the butter’s in the batter and comes through beautifully.

RECIPE:

Grease and flour one long (4 x 13) loaf pan, set oven to 375.

Ingredients:

3 cups flour

1 cup granulated sugar

1 cup brown sugar

1 Tablespoon of baking powder

1 teaspoon of kosher salt

2 6oz pkgs fresh raspberries, rinsed and mashed

1 stick butter, melted and cooled but still liquid.

1 cup milk (any kind of milk, from skim to full-fat buttermilk).

In a medium bowl, sift together the flour, granulated sugar, salt and baking powder,  Stir in (or whisk) the cup of brown sugar until it is distributed.

In larger bowl, beat the three eggs for at least a minute on the highst speed, then turn to medium, add in the milk and butter, a little bit of each at a time, still beating while you do.  This will keep the warm butter from “cooking” the eggs.

Keep the mixer going, and add the mashed raspberries.  Beat for at least another minute, until they are all broken up and distributed into the liquid.

Now take the sifted ingredients and dump into the larger bowl with the liquids, and stir.  Keep stirring, you want to make sure you get all the lumps of brown sugar liquified. 

Once you’re satisfied there’s no pockets of dry flour or sugar in the batter, pour into the prepared long loaf pan,  Sprinkle the entire top surface liberally with “Sprinkling Sugar” crystals.  This will help make the nice “Rift” in the top crust.

Bake centered on the center rack at 375 for 50-55 minutes.  Use traditional toothpick in the middle to test for done-ness.  Remove and cool in-pan for 15 minutes.  Turn gently out of pan and stand right side up and allow to cool.

Slice when still warm, or slice and reheat in the toaster oven.