Apple raspberry bread

This sweet raspberry loaf is a delicious snack, perfect with a cup of tea, morning or afternoon.

  • 20 mins preparation
  • 1 hr 40 mins cooking
  • Serves 12
  • Print
Apple raspberry bread


Apple raspberry bread
  • 375 millilitre jar apple sauce
  • 1 cup (220g) firmly packed dark brown sugar
  • 2 eggs
  • 40 gram butter, melted
  • 1/2 cup (125ml) buttermilk
  • 1/4 cup (90g) honey
  • 1 1/2 cup (225g) plain flour
  • 2/3 cup (100g) wholemeal self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 250 gram fresh or frozen raspberries


Apple raspberry bread
  • 1
    Preheat oven to 170°C (150°C fan). Grease a 12cm x 22cm loaf pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Combine apple sauce, sugar, eggs, butter, buttermilk and honey in a large bowl; stir in sifted dry ingredients (do not over-mix as the mixture should be lumpy). Fold in raspberries.
  • 3
    Spread mixture into pan; bake about 1 hour 40 minutes. Stand bread in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.


If using frozen raspberries, use them straight from the freezer as thawed berries will bleed colour through the bread mix. This bread will almost certainly crack on top, as most loaf-shaped bread do.

More From Women's Weekly Food