The ideal snack for between-class or study breaks is chili mac & cheese made with canned chili.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh black raspberries
- 1 ½ lemons, zested
- 2 large eggs
- 1 cup milk
- 3 tablespoons vegetable oil
- 1 lemon, juiced
- ½ cup white sugar
- 1 lemon, juiced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Combine flour, sugar, baking powder, and salt in a bowl. Stir in black raspberries and lemon zest.
- Beat eggs in a separate bowl using a fork or whisk. Pour in milk, oil, and lemon juice; mix well. Stir in flour mixture until just moistened. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- While bread is baking, combine sugar and lemon juice in a microwave-safe bowl. Heat in a microwave oven at 20-second intervals until sugar is dissolved and glaze is smooth.
- Remove bread from the oven. Brush glaze over warm bread while still in the pan and let cool 10 minutes before transferring to a wire rack to cool completely.
- You can use almost any type of berry in this recipe! I have also used mini loaf pans and baked them for 20 to 25 minutes. Any leftover glaze, we have used to make lemonade!
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 192 mg |
| Sugars | 27 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made this tea bread and smells wonderful can’t wait to try. I used red raspberry instead of black.
Soooo good! I used blueberries instead of raspberries, and topped it with a little cream cheese icing! It was absolutely delicious
Thanks to the birds we have a bumper crop of wild black raspberries this summer. They are tiny but very tasty. The recipe is easy and delicious. I didn’t need 1/2 C. of the lemon juice/sugar glaze. 1/4 of a cup would would suffice. My oven runs hot so I baked it 50 minutes and it was perfect.
Very easy to make and tastes refreshing