Ingredients
2 cups plain flour
2 baking powder
1 tsp ground cinnamon
1 cup caster sugar
1 cup brown sugar
2 eggs
lightly beaten
⅓ cup oil
(80mL)
1 tbsp vanilla extract
2 red apples
grated
1 cup fresh or frozen raspberries
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 loaf pan
- 1 large bowl
- 1 separate bowl
- 1 wire rack
Instructions
- Preheat the oven to 180°C. Grease and line the base of a loaf pan (mine is 11cm x 21cm).
- Sift the flour, baking powder and cinnamon into a large bowl. Stir in the sugars. In a separate bowl, combine the eggs, oil and vanilla. Add to the dry ingredients with grated apple and mix until just combined. Gently stir in the raspberries, the mixture will be quite thick.
- Spoon into the loaf pan and bake for 1 hour or until a skewer inserted into the middle of the loaf comes out clean.
- Allow to cool for 10 minutes, then remove to a wire rack and slice thickly. Serve spread with butter or raspberry jam.
Notes
Tip
Serve spread with butter or raspberry jam.
Variation
Make the bread gluten-free using gluten-free plain flour and baking powder
