Sunday, January 11, 2015

Raspberry Vanilla Bread

Its seems like our breakfast gets stuck in a rut.  Same old thing, day in, day out.  Cold cereal, yogurt, blue berry muffins, oatmeal, cream of wheat, eggs and pancakes.  This is our weekly rotation and then we start again.  Boring...Plus it's cloudy and glum here.  We are longing for our summer days and just really trying hard to beat the winter blues.

I keep frozen fruit in our freezer to make milk shakes because typically that's the only way I can get my kids to eat fruit.  I know, it's weird, but they just don't like it plain.  My neighbor brought us the most amazing pound cake for Christmas.  We all stood around it in the kitchen and ate the whole thing.  It was delicious. 

Yesterday my mind was racing and as I was making my grocery list and menu and searching the Internet for meal ideas I kept  thinking of the pound cake, rich, moist, delicious.  Oh so good.  I opened the freezer to get a corn dog out for my little boy because that's his go to meal and a bag of raspberries fell out.  Bam!  This amazing bread was created.  I made it this morning for our Sunday morning breakfast and we've been snacking on it all day.  It is so good  (and almost gone).

Raspberry Vanilla Bread

1 1/2 c sugar
1 c butter (room temperature)
1/2 c sour cream
3 eggs
1/2 tsp vanilla
1/4 tsp baking soda
1 1/2 c flour
1 1/2 c frozen or fresh raspberries

(If you use frozen raspberries, thaw them out and drain them before use)

Preheat oven to 350 degrees.  In a medium bowl mix sugar and butter.  Add eggs, sour cream and vanilla.  Mix till well blended.  then add baking soda and flour.  Prepare 2 loaf pans with non-stick spray or butter/flour them.  Carefully stir raspberries into bread mixture.  Spoon into loaf pans.  Bake 40-50 minutes until golden brown and a toothpick comes out clean when inserted into the center of the loaf. 

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