Raspberry Wine Toaster Bread
Indulge in the sophisticated flavors of Raspberry Wine Toaster Bread, a delightful twist on classic quick bread that’s perfect for breakfast, brunch, or a sweet snack. This recipe combines the rich sweetness of raspberry wine and fresh raspberries with the light, buttery texture of homemade bread for a treat that’s as aromatic as it is delicious. With simple pantry staples like all-purpose flour, sugar, and a hint of vanilla extract, this loaf is quick to prepare and bakes to perfection in under an hour. The raspberries, lightly dusted with flour to prevent sinking, create vibrant bursts of flavor in every bite. Best enjoyed toasted, this bread pairs beautifully with a smear of butter, cream cheese, or your favorite fruit preserves. It's an effortless way to elevate your mornings or impress guests with its unique wine-infused charm. Keywords: Raspberry Wine Toaster Bread, quick bread recipe, raspberry wine dessert, easy breakfast bread, homemade sweet bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 4 tablespoons Unsalted butter (melted)
- 1 cups Whole milk
- 0.5 cups Raspberry wine
- 1 cup Fresh raspberries
- 1 teaspoons Vanilla extract
- 1 Large egg
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the melted butter, whole milk, raspberry wine, vanilla extract, and the egg until smooth and fully incorporated.
Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix as this may result in dense bread.
Toss the fresh raspberries in a teaspoon of flour to prevent them from sinking, then gently fold them into the batter, ensuring they're evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice the bread and serve toasted with butter, cream cheese, or fruit preserves for an extra burst of flavor.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 2707 mg | 118% | |
| Total Carbohydrate | 311.2 g | 113% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 19.6 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 429 mg | 33% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
