Raspberry Dream Bread with Olive Oil
An absolutely delicious and GORGEOUS raspberry bread that features fruity olive oil, lots of vanilla, and a crushed raspberry icing. See my notes for a simple lemon version as well (because lemon is good in everything, always). A true back-pocket baking recipe if ever there was one.
Ingredients
Units
Scale
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup olive oil
- 1 cup half and half (milk and coconut milk also work)
- 2 teaspoons vanilla extract
- 1 egg
- 2 cups fresh raspberries
For the Crushed Raspberry Icing
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk (plus more as needed)
- 1/2 cup fresh raspberries
Instructions
- Butter or spray a standard loaf pan. Preheat the oven to 350 degrees F.
- In a large bowl, whisk 2 cups of the flour, the baking powder and the salt together.
- In a second bowl, whisk together the sugar, olive oil, half and half, vanilla, and egg. Add the dry ingredients to the wet and stir just until fully incorporated.Â
- Toss the raspberries and the remaining 2 tablespoons of flour together and add those to the batter, folding to mix them in. Pour the batter into the prepared baking pan. Bake just until a tester comes out clean; about 50 minutes. Cool completely before removing and covering with glaze (see below).
- To make the glaze: combine the glaze ingredients in a bowl and whisk until smooth and pourable. The raspberries will naturally break up as you stir, both coloring and flavoring the glaze beautifully.
Notes
1. This can be made with blackberries or strawberries as well.Â
2. The addition of lemon to the glaze or even the filling is great (just zest a whole lemon into the batter and use the juice in place of the milk in the glaze).Â