“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Raspberry Pecan Bread


2 cups Flour
1/2 cup Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Baking Soda
2 eggs
1/2 cup Vanilla Yogurt
1/3 cup Orange Juice
1/4 cup unsweetened Apple Sauce
1/4 cup Canola Oil
1/2 tsp. orange extract
1 cup Chopped Pecans,
1 cup Fresh or Frozen Raspberries**
(If using frozen raspberries, do not thaw before adding to batter)

1 cup Powdered Sugar
4-5 tsp. Orange Juice


Created on November 29th, 2010

In a large bowl, combine the flour, sugar, baking powder, slat and baking soda.

In a small bowl, whisk the eggs, yogurt, orange juice, applesauce, oil and extract.

Stir into dry ingredients just until moist.

Fold in pecans and raspberries.

Pour into 6 small greased and floured loaf pans.

Bake at 350 degrees for 25-28 minutes or until a toothpick inserted comes out clean.

Cool for 10 minutes before removing from pans to wire racks.

For the glaze, combine powdered sugar and enough orange juice to achieve drizzling consistency.

Drizzle over loaves.


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