Raspberry Bread

Raspberry Bread

Raspberry Bread

Try our delicious raspberry bread

  • PREP TIME 20 min
  • COOK TIME 60 min


  • 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 g / 5 tbsp Flora Pro.Activ Buttery or original, melted and cooled
  • 1 1/2 cups frozen raspberries, thawed
  • 2 tbsp reduced-fat milk


  1. Preheat oven to 150°C. Lightly grease a medium 21.5 x 11.5 x 5.5cm loaf pan with Flora pro-activ.
  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 pro-activ. 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 pro-activ Buttery.
  5. TIP: Freeze in individual pieces, so you can thaw and warm in the microwave later.
Nutritional Information

Nutritional Information

Nutritional Information
Energy (kcal)332 kcal
Energy (kJ)1387 kJ
Protein (g)6.8 g
Carbohydrate incl. fibre (g)47.5 g
Carbohydrate excl. fibre (g)43.0 g
Sugar (g)21.5 g
Fibre (g)4.5 g
Fat (g)13.9 g
Saturated fat (g)2.1 g
Unsaturated fat (g)11.3 g
Monounsaturated fat (g)5.2 g
Polyunsaturated fat (g)1.3 g
Trans fat (g)0.1 g
Cholesterol (mg)36 mg
Sodium (mg)169 mg
Salt (g)0.42 g
Vitamin A (IU)81 IU
Vitamin C (mg)5.8 mg
Calcium (mg)90 mg
Iron (mg)1.70 mg
Potassium (mg)198 mg