Browned Butter Raspberry-Lemon Bread

Quick breads are a must in a recipe collection. A basic quick bread recipe, much like a pancake recipe, can easily be adapted to include various spices and a wide variety of seasonal fruits.

It's summer, I still have a rather large stock of frozen fruits from last summer, I'm trying my best to use them up before I restock this summer.

Since they were frozen raspberries, they were soft and kind of fell apart when trying to fold them into the bread batter. It wasn't the prettiest of breads but it was delicious!

Browned Butter Raspberry Lemon Bread
2 C All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
6 oz Butter, browned
1 C Sugar
1/4 tsp Lemon Extract
2 Large Eggs
1 C Red Raspberries
1 Tbs Lemon Zest

Preheat oven to 325. Grease and flour a 9x5 inch loaf pan.

In a medium sauce pan, brown the butter. This takes about 4 minutes over medium heat.

In a bowl, stir together flour, baking powder, baking soda, browned butter, sugar, lemon extract, and eggs until just combined.

Fold in raspberries and lemon zest gently.  Spread evenly into loaf pan.

(don't you love the adorable measuring cup I picked up at Sur La Table. I'm in love!)

Bake at 325 for 50-60 minutes, until a toothpick inserted in the center comes out clean.

Allow to cool in pan for 10-15 minutes.

Cool completely on a wire rack.

Slice and enjoy! I prefer mine served with cream cheese spread on top! Delicious!