Raspberry Pecan Loaf

Happy Hump Day! This commercial always made me laugh, so I thought I would share today for a little chuckle!  

I say this every month but can you believe it is the middle of August and kids are already headed back to school?  School starting always seems like Fall even though officially we are still weeks away.  I am making progress on my summer bucket list....

Summer 2016

  • go to the beach (not yet)
  • make peach preserves (i made blueberry-lemon, and apricot-vanilla instead of peach)
  • go to a baseball game (done)
  • see an outside movie  (not yet...the last week of August I'll see Field of Dreams)
  • go to some concerts around town (done)
  • practice yoga at the park in July, August and September (July and August are done)
  • practice yoga at Foot Hills brewery on Saturday morning at least once (done)
  • cool off with a trip to the mountains (not yet)
  • make and eat a peach galette (not yet - probably will make a cobbler instead)
  • have a picnic (not yet)
  • make sun tea (done)
  • hike three local trails (I've done one)
Toad the Wet Sprocket Concert in Charlotte

Toad the Wet Sprocket Concert in Charlotte

Coldplay concert in Pittsburgh

Coldplay concert in Pittsburgh

I made this loaf bread to eat for breakfast one week.  it is a healthy quick bread, made with coconut sugar, whole wheat flour, and lots of raspberries.  It is not very sweet which is how i like it.  It has some lime zest which gives it a nice little sour note.  Raspberries are quite soft and wet, so the loaf does not hold very well.  It is best eaten the day it is made.  I did eat it over a week, but the raspberries sort of melted into the bread over time. It still was good but not as pretty....

Let's see....my friend Caryn, her husband and their children came for a visit last weekend.  We had a great time...went out for lunch, walked around Wake Forest, took the kids to a trampoline center, and spent a lot of time visiting.  So much fun and one of the best parts of living in NC. 

I still walk almost every day and if you can believe it I saw this tree a week or so ago....we are headed into Fall! 

Lastly, I went to a little concert and light show last week at Old Salem, a celebration of their 250 year birthday.  They had a light show of the history of Salem that was shown against a building.  It was an interesting concept but a little underwhelming.  

And finally here is your recipe.  Make it while the berries are good! 

Raspberry Pecan Loaf

by Catherine Craig

Prep Time: 10 minutes

Cook Time: 35 minutes

Keywords: bake bread breakfast snack dessert vegetarian raspberries pecans

Ingredients (1 loaf)

  • Cooking spray (I use Trader Joe's coconut oil spray)
  • 1 1/2 cups sprouted spelt flour, whole wheat pastry flour, or gluten-free baking mix
  • 1/2 cup coconut palm sugar
  • 1/2 cup very finely chopped pecans
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup buttermilk
  • 1 tsp vanilla
  • zest from 1 lime
  • 1/4 cup coconut oil, melted
  • 1 cup fresh raspberries

Instructions

Preheat the oven to 375 degrees.

Spray a 9x5 inch loaf pan with cooking spray.

Put the flour, sugar, pecans, baking powder, baking soda and salt into a large bowl. Whisk well to combine.

In a small bowl whisk together the egg, buttermilk, vanilla, and lime zest.

Add the egg mixture to the flour mixture and stir together with a rubber spatula.

Add the coconut oil and mix just until combined.

Lightly stir in the raspberries.

Scoop into the prepared pan and spread out evenly.

Bake until a toothpick inserted in the center comes out clean and the loaf is lightly browned, about 30 to 35 minutes.

Let cool in the pan on a rack for 10 minutes.

Turn out of the pan and let cook right side up until completely cool at least 30 minutes.

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