Raspberry Bread

I recently read somewhere that the centre of the galaxy tastes like raspberries. What a wonderful thing. I love raspberries. They are quite hard to find here in Athens, unless you are willing to pay 5 euros for a small punnet. But recently, the prices of fresh berries have gotten cheaper, and you can find an abundance of frozen berries in most supermarkets here in Athens.

I did not use a lot of sugar as I didn’t want it to be a ‘cake’ but more of a ‘bread’ so you can slather butter or Nutella on the slice and eat it like bread. I used 2 slices of the bread and made myself a little whipped cream and fresh raspberry ‘sandwich’ too.

Ingredients: (makes 1 loaf)

250g of flour plus 2 tbsp extra for the frozen berries
75g of caster sugar
25g of dark brown sugar
2 1/2 tsp of baking powder
1/2 tsp of salt
1/2 cup of Greek yogurt (about 120g)
1/2 cup of milk (approx. 120ml)
1/2 cup of vegetable oil (120ml)
2 large eggs
200g of frozen raspberries

Preparation:

1. Line a loaf pan with baking parchment, and pre-heat the oven to 180 degrees C.
2. In a big bowl, add and mix 250g of flour, the sugars, salt and baking powder together.
3. In a different bowl, add the wet ingredients: the yogurt, milk, oil and eggs and mix thoroughly.
4. Add the wet ingredients to the flour mix, and gently fold until it becomes a smooth batter.
5. Cover the frozen berries with the extra 2 tbsp of flour (this helps the berries stay whole during baking.
6. Add the berries into the batter and gently fold them in.
7. Fill the loaf pan with the batter until 3/4 way up.
8. Bake for 55-60 minutes, and until its golden at the top. Test with a toothpick  at the centre of the bread to see if its baked through. The toothpick will come out clean when its done.
9. Leave to cool in the loaf pan, and turn it out onto a plate. Slice, and serve!
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