Perfect for breakfast or for a quick snack, this Orange Raspberry Bread might be free of refined sugar, but it certainly doesn’t lack in the flavor department! Indeed, you’re in for intense orange and raspberry flavors all wrapped up in a perfectly moist, airy and toothy package.
Well that just about sums it all! I honestly don’t know what else to add… other than this Orange Raspberry Bread is probably my favorite one so far! Yeah, I know I tend to say that a lot, practically every time I come up with a new bread recipe, but I’m telling you, this one is darn close to perfection!
It has so much flavor — without being overly sweet, a perfect texture — moist, tender but sort of dense at the same time, and best of all, it’s made with nothing but wholesome ingredients and not an ounce of refined sugar went into it.
Really, it makes for a great addition to your breakfast, or the perfect little snack.
There’s just one thing you may want to be careful about… it’s highly addictive! You’ll see, it’s hard to stop at just one slice!
First, preheat your oven to 350°F then grease and flour a standard loaf pan and set it aside.
Next, in a large mixing bowl, combine an over-ripe banana, 2 large eggs, a cup of plain Greek yogurt, some liquid honey, melted coconut oil and freshly squeezed orange juice, a splash of vanilla extract and the zest of an orange.
You might want to zest the orange before you juice it, it’s much easier than the other way around… just sayin’!
To continue with your mise-en-place, in a separate bowl, combine some whole wheat flour, corn starch, ground cinnamon, baking powder, baking soda and salt and mix that really well with a whisk until fully combined.
Now, let’s get back to our wet ingredients: mash them really well with a whisk until they are sort of blended together, then whisk vigorously until completely combined.
Grab your dry ingredients and add them to the wet and mix delicately with a rubber spatula until thoroughly combined. You’ll find that the dough is rather thick and sort of sticky, that’s completely normal!
Now very delicately stir in the raspberries; you want to bruise them a little, so they release some of their flavor and color, but not completely destroy them. You want them to somewhat keep their shape, so that you can still see how beautiful they are when you slice into your finished bread!
Transfer the finished batter to your prepared loaf pan and spread it lightly but all the way to the edge. Bake for 60 minutes, or until the top is nice and brown and a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and place it on a cooling rack to cool for about 30 minutes, or at least until the pan and cake can be safely handled with your bare hands.
Remove the warm bread from the pan, then slice and serve. See all those beautiful chunks of raspberry and specks of orange zest? That’s flavor to the tenth power for ya!
Just wait ’til you sink your teeth into a slice. You’ll totally get it!
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Orange Raspberry Bread
- 8 oz fresh raspberries
- Preheat your oven to 350°F; grease and flour a loaf pan and set it aside.
- In a large mixing bowl, combine the ripe banana, eggs, Greek yogurt, honey, melted coconut oil, orange juice, vanilla extract and orange zest and mash well with a whisk then whisk vigorously until completely combined.
- In a separate bowl, combine the flour, corn starch, cinnamon, baking powder, baking soda and salt and mix well with a whisk until fully combined.
- Add the dry ingredients to the wet and mix with a rubber spatula until well combined, then delicately stir in the raspberries. Transfer the batter to your prepared loaf pan and spread all the way to the sides.
- Bake for 60 minutes, or until the top is nice and brown and a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and place it on a cooling rack to cool for about 30 minutes, or at least until the pan and cake can be safely handled with your bare hands.
- Remove the bread from the pan, then slice and serve.
- Keep leftovers in an airtight container in the refrigerator for up to a week.