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Includes

Raspberry Bread

Try our delicious raspberry bread
  • 1 hour 20 minutes
  • Prep time20 minutes
  • 12 portions
recipe image Raspberry Bread

Ingredients

  • 3/4 cup plain flour
  • 3/4 cup wholemeal plain flour
  • 1/2 cup hazelnut meal
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2/3 cup caster sugar
  • 2 eggs lightly beaten
  • 1/4 tsp vanilla extract
  • 120 grams Flora ProActiv buttery spread melted and cooled
  • 1 1/2 cups frozen raspberries thawed
  • 2 tbsp reduced-fat milk

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat oven to 150°C. Lightly grease a medium 21.5 x 11.5 x 5.5cm loaf pan with Flora ProActiv.
      2. Place flours, hazelnut meal, baking powder, bicarbonate soda and caster sugar into the bowl of an electric mixer. To combine, mix on low speed for about 1 minute. If using a hand beater, mix the dry ingredients using a wire whisk until evenly blended.
      3. Add lightly beaten eggs, vanilla and melted Flora ProActiv. Beat on medium speed for 3 minutes. Remove the bowl from mixer and fold in the raspberries and milk by hand.
      4. Pour mixture into the prepared tin. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the tin. Slice into 12 pieces, serve plain or spread with Flora ProActiv Buttery.
      Freeze in individual pieces, so you can thaw and warm in the microwave later.