Pan Roasted Raspberries Bread

12 steps · 45 min total

1. 01

   Warm the pan

   Warm a nonstick pan over low heat on the stove.
2. 02

   Cook raspberries

   Add the raspberries and maple syrup to the warmed pan. Stir gently to coat the berries evenly.

   Cover the pan and cook over medium heat for 5 minutes, until the raspberries start to release their juices and become slightly liquid. Turn off the heat and remove the pan from the stove.

3. 03

   Mash and cool raspberries

   Lightly mash the cooked raspberries with a spatula, then set them aside to cool completely to room temperature.
4. 04

   Preheat oven, prep pan

   Preheat your oven to 425 °F (220 °C). Prepare a loaf pan by greasing it thoroughly and dusting it with a little flour.
5. 05

   Combine wet ingredients

   While the raspberries cool, combine all the liquid ingredients in a bowl and mix them together well.
6. 06

   Combine dry ingredients

   In a separate bowl, whisk together the dry ingredients with a spoon.
7. 07

   Add raspberries to wet

   Once the raspberries are cooled, add them to the bowl with the liquid ingredients. Stir everything together until well blended.
8. 08

   Combine wet and dry

   Pour the liquid mixture into the bowl of dry ingredients. Mix gently with a spoon, just until everything is combined and no dry streaks of flour remain. Be careful not to overmix, as this can make the bread tough.

   The batter will take on a lovely purplish color from the raspberries.

9. 09

   Fill loaf pan

   Spoon the batter evenly into the prepared loaf pan, then transfer it to the preheated oven.
10. 10

    Bake the bread

    Bake for 40 minutes, or until a knife inserted into the center comes out clean.
11. 11

    Cool the bread

    Carefully remove the bread from the oven and let it cool completely in the pan. Once cooled, it should release easily from the loaf pan.
12. 12

    Slice and serve

    Cut the bread into slightly thick slices and serve at room temperature.