Raspberry-Rooibos Tea Bread
The taste of raspberries baked into a slightly sweet quick bread conjures up memories of devouring warm raspberry muffins while on break from my very first bakery job. I was the dishwasher, twelve years old and elbow-deep in hot, steamy, soapy water, washing the many muffin tins and surrounded by the comforting smell of fresh baked goods. When it came time for me to choose my one cherished treat of the morning, without fail the raspberry muffin won out. This bread is light and Sweet and much like tea bread. The delicious and healthful rooibos (red bush) herb, which has a unique sweetness all on its own, imbues a slightly nutty flavor to the bread.
Makes1 medium loaf
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Mealbreakfast, brunch, snack, tea
Taste and Texturefruity, sweet
Type of Dishbread, quickbreads
- 1½ cups teff flour
- ¾ cup tapioca flour
- 1½ teaspoons baking soda
- ¾ teaspoon sea salt
- 1 cup brewed rooibos tea
- ½ cup coconut oil
- ½ cup evaporated cane juice
- 1½ teaspoons vanilla extract
- 1½ cups fresh raspberries
Preheat the oven to 375 degrees F. Lightly grease an 8-by-4-by-4-inch loaf pan and dust with teff flour.
In a medium bowl. combine the teff flour, tapioca flour, baking soda, and salt.
In a separate large bowl (or the bowl of a stand mixer), combine the tea, coconut oil, cane juice, and vanilla extract. Add the dry ingredients and mix well by hand with a whisk or with the mixer, breaking up any lumps of flour. Once a smooth batter is achieved. Fold in the raspberries.
Pour the batter into the prepared loaf pan. Bake for 1 hour and 10 minutes. until golden and slightly firm to the touch, and a toothpick inserted into the center comes out clean.
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2012 Jennifer Katzinger