|Raspberry Coffee Bread|
I am so excited to bring you my first recipe! I had no idea how hard I would work on getting this blog up and running. I had a lot to learn. I laughed, I cried, I died a little inside. Just kidding, after the initial frustration I decided to buckle down and learn, learn, learn.With that being said, I can admit to being a bit of a perfectionist at times. I feel so accomplished and so proud to bring you this moist bread for my first blog creation. I am a total coffeeholic (and tea-but we will talk about that at a later date). My go to drink from everyone's favorite coffee house is a
raspberry vanilla latte-hot in the winter and iced in the summer. I knew I wanted to take these flavors and turn them into something that could be chewed, not just sipped. After much debate, this glazed raspberry bread was born. Cold brewed coffee in the bread and in the glaze mingles with the raspberries to create that delicious combination that makes my taste buds dance with delight. If you like coffee and you like raspberries, make this bread, you won't be disappointed.
Raspberry Coffee Bread
For the bread:
1 ½ cups fresh raspberries
½ cup strong brewed cold coffee
1 ¼ cups all purpose flour plus two tablespoons
¾ cup sugar
¼ cup vanilla yogurt
¼ cup canola oil
1 ½ teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
For the glaze:
½ cup powdered sugar
1 tablespoon strong brewed coffee
¼ teaspoon vanilla extract
Preheat oven to 350 degrees.
Spray loaf pan with non stick spray or coat with butter and flour.
Mix flour, sugar, baking soda, baking powder and salt in bowl. Just give it a quick stir to toss ingredients together.
Mix ½ cup coffee, eggs, vanilla yogurt, canola oil, and vanilla extract. Whisk to bring together.
Add dry ingredients to wet and combine just until no streaks of dry remain.
Toss raspberries with remaining two tablespoons of flour. Just do this in the same bowl dry ingredients were emptied from.
Add coated raspberries, flour and all, to the above mixture and gently fold in. Use as few folds as possible as to not break up the raspberries.
Add mixture to loaf pan and bake for one hour.
After removing from oven, cool for at least 15 minutes before removing from pan and at least one hour before glazing.
Mix powdered sugar, remaining tablespoon of coffee and vanilla extract.
Pour glaze over cooled bread in a back and forth pattern.
Pour tall glass of milk or hot cup of coffee and delight in the deliciousness!
©Christy’s Cooking Creations.This is an original Christy’s Cooking Creations recipe.
Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.