When Garrett and I started talking about what we need to bring with us for the long weekend, I put together a quick shopping list. Smack dab on the front of this week’s flyer was a sale on rasperries ($2.50 for a HUGE tub) and limes (6 for $1.99). Tucked away in my recipe binder is a clipping for Raspberry-Lime Bread that I had been dying to try and it seemed like fate was telling me that this was the week to make it. A perfect treat to pack up and take along with us for our mini vacay.
Early Thursday morning I made it. I couldn’t taste a full slice yet because I didn’t want to cut into it, but I can tell you that the crumbs tasted awesome 🙂
What you’ll need:
1 cup All-Purpose Flour
1 cup Whole Wheat Flour
1 cup Sugar
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
3/4 cup Freshly Squeezed Lime Juice (about 6 large limes)
1 tbsp Lime Zest
2 tbsp Butter, melted
1 large Egg, well beaten *(I ran out of eggs and used 1/4 cup Applesauce + 1/2 tsp Baking Soda)
1 cup Raspberries, fresh or frozen
Preheat overn to 350F° and lightly grease a 9×5 inch loaf pan.
In a large bowl, whisk together flours, sugar, baking soda, baking powder and salt.
In a small mixing bowl, combine lime juice, lime zest, melted butter and egg.
Pour into dry mixture and stir until just blended. Gently fold in raspberries.
Pour batter into prepared pan and sprinkle with 2 tsp coarse sugar, if desired.
Bake for 45-50 minutes of until a toothpick inserted in the center comes out clean.
Cool on a rack in the pan for 5-10 minutes before removing from pan to rack and allowing to cool completely before slicing.
I let mine completely cook and then wrapped it up to take with me in my suitcase. I can’t wait to see how it turns out!
Makes one loaf.