Sunshine Fruit and Honey Bread

Sunshine Fruit and Honey Bread
1 loaf
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2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup raw sugar
1/2 cup dark honey
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
2 teaspoons grated orange zest
2 eggs
1 cup raspberries, whole
1/3 cup slivered toasted almonds

Glaze:
Juice of 1 orange, mixed with enough powdered sugar to make a thin glaze

Preheat oven to 325 degrees. Grease a 9 x 5-inch loaf pan. Whisk together the flour, baking powder, baking soda, and salt. Cream butter, raw sugar, honey, extracts, and zest. Add eggs one at a time. Mix in the dry ingredients until just moist, then very gently fold in the raspberries and toasted almonds. Bake for 55-60-minutes, until toothpick comes out clean.

Cool for 20 minutes, then tip bread out onto a wire rack and cool thoroughly. Drizzle the top lightly with glaze.

 

 

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