Raspberry Poppyseed Bread with Raspberry Glaze

1/2 cup butter
1/4 cup canola oil
1 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
1 tsp almond extract
1 cup flour
1/2 tsp kosher salt
1 tsp baking powder
1 1/2 tsp poppy seeds
1 cup raspberries (fresh or frozen)
1/4 cup flour

Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp + 1 tsp milk

Preheat oven to 325? F. In a large bowl, cream the butter, oil and sugar.

Add the eggs and beat well. Add the milk, vanilla and almond extract stirring to combine. In a separate bowl combine the flour, salt, baking powder and poppy seeds.

In two additions add the dry ingredients to the sugar mixture on low mixing just until all the flour is incorporated. Scrape down the sides of the bowl. Coat the raspberries with the remaining 1/4 cup of flour. Add the raspberries to the batter and fold in with a spoon. Spray a 8″x4″ loaf pan with non-stick cooking spray or coat with shortening and flour.

Add the batter to the prepared baking pan and bake until a toothpick inserted in the center comes out clean. ( About 50-60 minutes. ) Let cool for 15 minutes then remove from pan and let cool completely.

Add the glaze ingredients together in a medium bowl and whisk together until the consistency that you like.

Using the whisk or a spoon drizzle the frosting over the cooled loaf and allow to set up.

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