Bread, Muffin and Scone Recipes

Black Walnut Raspberry Bread

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup granulated sugar
1/3 cup confectioners' sugar
1 1/2 cups fresh or 10 ounces frozen raspberries, thawed
2 eggs, beaten
2/3 cup vegetable oil
1 cup chopped black walnuts

Heat oven to 350 degrees F. Grease and flour a 9 x 5 x 3-inch loaf pan.

Stir the dry ingredients together in a large bowl.

Mix the raspberries with the eggs and oil. Stir into the dry mixture until the flour is just dampened. (Do not overmix as the bread will be tough.) Add the walnuts. Pour mixture into prepared pan. Bake for 1 hour.

Serve the bread hot with butter or sift confectioners' sugar over the top and serve cold.