Raspberry Bread

Raspberry Bread

Raspberry Bread

Try our delicious raspberry bread

  • Recipe serves: 12
  • 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) 225 kcal
Energy (kJ) 938 kJ
Protein (g) 4.0 g
Carbohydrate incl. fibre (g) 32.7 g
Carbohydrate excl. fibre (g) 29.9 g
Sugar (g) 18.7 g
Fibre (g) 2.8 g
Fat (g) 9.3 g
Saturated fat (g) 1.8 g
Unsaturated fat (g) 2.5 g
Monounsaturated fat (g) 1.9 g
Polyunsaturated fat (g) 0.6 g
Trans fat (g) 0.1 g
Cholesterol (mg) 36 mg
Sodium (mg) 169 mg
Salt (g) 0.42 g
Vitamin A (IU) 79 IU
Vitamin C (mg) 5.6 mg
Calcium (mg) 79 mg
Iron (mg) 1.01 mg
Potassium (mg) 116 mg