Raspberry Pecan Bread
Recipe adapted from Ocean Spray via Food Bride Blog
Makes one large loaf or two smaller loaves
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 Tbsp butter
3/4 cup orange juice
1 Tbsp orange zest
1 1/2 cup raspberries or cranberries
3/4 cups pecans, chopped and toasted
1/4 cup demerera sugar
Preheat oven to 350. Grease a 9 (or 10) x 5 loaf pan (or 2 smaller loaf pans).
Mix together flour, sugar, baking powder, salt and baking soda in the bowl of your stand mixer. Turn on medium and add shortening until combined. Add orange juice, orange zest, and egg. Mix until well-blended. Stir in berries and nuts. Pour the batter into the pan and spread evenly. Spread demerera sugar evenly over the top.
Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Mini loaves should take 35-40 minutes. Cool in the pan for 15 minutes. Remove the bread from the pan and let cool completely. Wrap the cooled loaf tightly with plastic wrap or foil to keep it moist.