Raspberry Struesel Bread

Raspberry Struesel Bread 1 9x5 loaf or 3 mini loaves

20 minutes prep 45-75 minutes baking

INGREDIENTS:

2 cups plus 2 tablespoons all-purpose flour

3/4 cup light brown sugar, packed

1/3 cup granulated sugar

1 teaspoon baking soda

3/4 teaspoon salt

1/4 cup butter, melted

1 large egg

3/4 cup buttermilk

1/4 cup canola or vegetable oil

2 teaspoons vanilla extract

10 to 12 ounces raspberries, about 2 cups (I highly recommend fresh)

2 tablespoons all-purpose flour

Optional Struesel Topping

1/4 cup flour

1/4 cup granulated sugar

3 TBL butter, cut into small pieces

DIRECTIONS:

1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Make the struesel topping, optional.  Combine flour and sugar, then cut in butter.  Cut the butter in until resembles coarse crumbs.  Set aside.  
3. In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda,  salt, and whisk to combine; set aside.
4. In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don't scramble the egg.
5. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
6. Pour wet over dry and stir until just combined; don't overmix. Batter will be somewhat lumpy and don't try to stir the lumps smooth or bread will be tough; set aside.
7. In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
8. Add the raspberries to the batter and fold very lightly to combine.
9. Put batter into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.  Sprinkle top with streusel mix or 1 TBL sugar.  
10. Baking time will range greatly based on if using fresh or frozen berries.  1 hour 15 minutes for frozen berries, or If using fresh berries (highly recommended), I estimate baking time to be about 45 minutes.  Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.  Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.