This Raspberry and Apple Bread is beautiful anytime but perfect lightly toasted (with a little bit of butter) for breakfast!
Ingredients (makes 10 slices)
- 2 cups plain flour
- 2 teas baking powder
- 1 teas ground cinnamon
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 2 eggs, lightly beaten
- 1/3 cup oil
- 1 teas vanilla extract
- 2 red apples, grated
- 1 cup fresh or frozen raspberries
- Preheat the oven to 180°C. Grease and line the base of a loaf pan (mine is 11cm x 21cm)
- Sift the flour, baking powder and cinnamon into a large bowl. Stir in the sugars. In a separate bowl, combine the eggs, oil and vanilla. Add to the dry ingredients with grated apple and mix until just combined. Gently stir in the raspberries, the mixture will be quite thick.
- Spoon into the loaf pan and bake for 1 hour or until a skewer inserted into the middle of the loaf comes out clean. Allow to cool for 10 minutes, then remove to a wire rack and slice thickly. Serve spread with butter or raspberry jam.
Make the bread gluten-free using gluten-free plain flour and baking powder