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Print This Gluten Free Raspberry Bread Recipe

Gluten Free Raspberry Bread Recipe

Gluten Free Raspberry Bread Recipe. Using the coconut blend flour makes this recipe quick and easy. Mama's Blend was purchased at our local organic grocery store. I use it just like I would use any baking mix. The raspberries add a tartness that is hard to find in a bread. Beautiful color and texture to this bread, no need for butter, just sprinkle with a bit of confectioners sugar.

Gluten Free Raspberry BreadMama's Coconut Blend Flour

3 large Eggs
2 teaspoons Vanilla
2 cups raspberries, frozen and thawed
1/4 teaspoon Baking powder
1 teaspoon Baking soda
2 cups Sugar
1 1/2 cups coconut Oil
3 cups Mama's Coconut Blend flour
3 teaspoons Cinnamon
1 cup Walnuts

Oven Temp: 350°
Recipe Cooking Time:
Pan Type: 2 loaf pans 9 x 5-inches

Raspberry Bread Directions

Preheat the oven, grease and flour two loaf pans.

Put the eggs in a mixing bowl, beat until fluffy.

Add the sugar and oil, mix well. Combine the flour, baking powder, baking soda and cinnamon, stir into the egg mix.

Add the raspberries, vanilla and walnuts, mix well. Pour raspberry bread dough into greased loaf pans.

Bake for allotted time, remove from oven and release from pans by running a butter knife around the edges. Dump out of pans and soon as possible, let raspberry bread cool before slicing.

Recipe Yields: 2 loaves

Nutritional Facts
Serving Size 15 g
Calories Per Serving 62
Calories from Fat 34
Total Fat 3.8g 6%
Cholesterol 5 mg 2%
Sodium 13mg 1%
Total Carbohydrates 6.6g 2%
Sugars 3.7g
Protein 0.8g
Vitamin A 0% • Vitamin C 1% • Calcium 0% • Iron 1%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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