Raspberry Poppy Seed Quick Bread

This month for 12 loaves we are celebrating Berries! Since I have been on a Raspberry kick lately I decided to create yet another recipe featuring these wonderful little berries. I hope you enjoy this!  I was surprised how quickly it disappeared, next time I will double the batch :)

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Raspberry Poppy Seed Quick Bread

1/2 cup butter

1/4 cup canola oil

1 cup sugar

2 eggs

1/2 cup milk

1 tsp vanilla extract

1 tsp almond extract

1 cup flour

1/2 tsp kosher salt

1 tsp baking powder

1 1/2 tsp poppy seeds

1 cup raspberries (fresh or frozen)

1/4 cup flour

Frosting

1 cup powdered sugar

1/2 tsp vanilla extract

1/2 tsp almond extract

1 Tbsp + 1 tsp milk

Preheat oven to 325˚ F. In a large bowl or Kitchen Aid cream the butter, oil and sugar.  

 Add the eggs and beat well.  Add the milk, vanilla and almond extract stirring to combine.  In a separate bowl combine the flour, salt, baking powder and poppy seeds.  

In two additions add the dry ingredients to the sugar mixture on low mixing just until all the flour is incorporated. Scrape down the sides of the bowl. Coat the raspberries with the remaining 1/4 cup of flour.  Add the raspberries to the batter and fold in with a spoon.  Spray a 8"x4" loaf pan with non-stick cooking spray or coat with shortening and flour.  

Add the batter to the prepared baking pan and bake until a toothpick inserted in the center comes out clean.  

About 50-60 minutes.  Let cool for 15 minutes then remove from pan and let cool completely.

Add the frosting ingredients together in a medium bowl and whisk together until the consistency that you like.  

Using the whisk or a spoon drizzle the frosting over the cooled loaf and allow to set up.  

Slice and enjoy!

Makes 1 loaf

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Twelve Loaves

What is baking this April in the TwelveLoaves kitchens? Baking with Berries!

#TwelveLoaves April: Berries. Bake a bread, yeast or quick bread, loaf or individual. This #TwelveLoaves is all about breads featuring beautiful berries! Think luscious quick loaves, sinful scones, delightful Danishes. Any way you want to feature your berries, we want to see it.  Let’s get baking!

Look at what our very talented #TwelveLoaves bakers have created this April!

• Lemon Blueberry Bread by Alice at Hip Foodie Mom
• Yoghurt Scones With Cranberries by Rossella at Ma che ti sei mangiato
• Raspberry Quick Bread by Holly at A Baker’s House
• Mixed Berry Bread by Renee at Magnolia Days
• Raspberry Danish by Liz at That Skinny Chick Can Bake
• Strawberry Cinnamon Swirl Bread by Paula at Vintage Kitchen
• Berry Oatmeal Muffins by Roxana at Roxana’s Home Baking
• Strawberry Monkey Bread by Lora at Cake Duchess
• Berry Breakfast Bread by Dionne at Try Anything Once
• Strawberry Scones by Karen at Karen's Kitchen Stories

We would love to have you join our #TwelveLoaves group; it’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme! 

2. Please link your post to the linky tool at the bottom of The Cake Duchess's Blog. It must be a bread baked to the Twelve Loaves theme. 

3. Have your Twelve Loaves bread that you baked this April 2013 posted on your blog by April 30, 2013. 

Would you like to bake along with us each month? Email: cakeduchess@aol.com.