July 17, 2013

Wild Black Raspberry Mini Tea Breads with Almond Glaze

My sons were so excited to supply me with their bounty of the wild black raspberries they had picked.  I think all in all, we were able to glean a couple of quarts of these little gems from the wild brambles around our yard.  Just enough for a delicious cobbler and this delightful bread.  This was really yummy with the almond glaze, but lemon would be great with this too.  
1-1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1-1/2 cups fresh wild black raspberries
3/4 cup sugar
1/2 cup milk
1/3 cup canola oil
2 large eggs
2 tablespoons lemon juice

Preheat oven to 350 degrees.  Lightly coat a 8.5"x 4.5" loaf pan with cooking spray and set aside.  Combine the flour, salt, baking powder and cinnamon in a medium bowl.  Whisk well.  Add the raspberries and toss gently.  Combine the sugar and the next 4 ingredients in another bowl and mix until well-combined.  Add the sugar mixture to the raspberry mixture.  Stir gently until incorporated.  Pour into prepared loaf pan and bake for about 60 to 70 minutes, or until a wooden toothpick inserted comes out clean.  Remove from oven and cool on wire rack for 10 minutes, then remove from pan to cool on rack for about an hour.  Drizzle with almond glaze or glaze of your choice.

Almond Glaze:

1/2 cup powdered sugar
1/2 teaspoon almond extract
enough milk to make it of drizzling consistency

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