Pan-Roasted Raspberries Bread

Warm a non-stick pan in a low flame over the stove. Add raspberries and maple syrup. Lightly mix them so that the raspberries are properly coated with the maple syrup. Cover and cook over the medium flame for 5 minutes. When it is slightly liquid, turn off the flame and remove the pan from the hot stove. Mash the raspberries lightly with the spatula and let them cool to room temperature.

Preheat the oven at 425 F and prepare a standard size loaf pan by greasing and dusting it with flour.

In the meantime combine the oil, sugar, vinegar and milk in a large bowl and mix properly.

In another large bowl combine the dry ingredients (flour through salt) and mix with a spoon.

When the raspberries are cooled add them to the liquid ingredients bowl and mix well so that all the liquids are properly blended.

Pour the liquids into the dry ingredients and mix well with a spoon. Make sure you don’t overdo it. Just mix gently with a spoon so that all the ingredients are properly combined. The batter will turn purplish in color.

Spoon the batter into the loaf pan and put it in the oven. Bake for 40 minutes or until a knife inserted into the center comes out clean.

Take the bread out of the oven and let it cool. Once cooled, remove it from the loaf pan. Cut into slightly thick slices and serve at room temperature.