Raspberry Bread

Try our delicious raspberry bread
  • Cooking time1 hour 0 minutes
  • Prep time20 minutes
  • 12 portions
recipe image Raspberry Bread


  • 3/4 cup plain flour
  • 3/4 cup wholemeal plain flour
  • 1/2 cup hazelnut meal
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2/3 cup caster sugar
  • 2 eggs lightly beaten
  • 1/4 tsp vanilla extract
  • 120 grams Flora ProActiv buttery spread melted and cooled
  • 1 1/2 cups frozen raspberries thawed
  • 2 tbsp reduced-fat milk

Nutrition Facts

Energy (kcal)207 kcal
Energy (kJ)867 kJ
Protein (g)3.9 g
Carbohydrate incl. fibre (g)28.6 g
Carbohydrate excl. fibre (g)26.5 g
Sugar (g)15.1 g
Fibre (g)2.1 g
Fat (g)9.3 g
Saturated fat (g)1.7 g
Unsaturated fat (g)7.1 g
Monounsaturated fat (g)3.8 g
Polyunsaturated fat (g)3.2 g
Trans fat (g)0.0 g
Cholesterol (mg)36 mg
Sodium (mg)129 mg
Salt (g)0.32 g
Vitamin A (IU)428 IU
Vitamin C (mg)2.9 mg
Calcium (mg)78 mg
Iron (mg)0.91 mg
Potassium (mg)101 mg


  1. Preheat oven to 150°C. Lightly grease a medium 21.5 x 11.5 x 5.5cm loaf pan with Flora pro-activ.
  2. Place flours, hazelnut meal, baking powder, bicarbonate soda and caster sugar into the bowl of an electric mixer. To combine, mix on low speed for about 1 minute. If using a hand beater, mix the dry ingredients using a wire whisk until evenly blended.
  3. Add lightly beaten eggs, vanilla and melted Flora pro-activ. Beat on medium speed for 3 minutes. Remove the bowl from mixer and fold in the raspberries and milk by hand.
  4. Pour mixture into the prepared tin. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the tin. Slice into 12 pieces, serve plain or spread with Flora pro-activ Buttery.
Freeze in individual pieces, so you can thaw and warm in the microwave later.