Easy Lemon & Raspberry Breakfast Bread

Just Add Coffee
Morning, breakfast, coffee, sweet and fruity treats to go along with coffee as you drowsily start to come to life.  These are the things that I try to focus on in the morning.  How do I take the “push and shove, hustle bustle” out of my mornings and take back what it really should be?  A time to “break my fast” and slowly rise like the sun.  To get energized and excited about what I can do with the day given to me?  I have changed my schedule so that I can get up earlier and add yoga and cook real, whole foods for my husband.  To receive a small piece of “family” before I go out and take on my external challenges.
I created this bread with 2 things in mind:  Not having a lot of time, but wanting to incorporate fresh fruit and sweetness into delicious, easy bread.  It turned out delicious and quickly became “anytime” bread…..
Easy Lemon & Raspberry Breakfast Bread
Ingredients:
1 package lemon flavored cake mix
½ cup canola oil
2 large eggs
1 cup fresh raspberries
Cooking spray
Directions:
Preheat oven to 350.  Spray a standard non stick loaf pan.  Mix cake mix, oil and eggs until fully incorporated.  Gently fold 2/3 of the raspberries into the mix,  some will stay whole and some will fall apart based on their ripeness. Do not over mix or they batter will turn pink and all the raspberries will break apart.  The secret bursts of raspberry are the “treat” in this loaf.  Sprinkle the past 4-5 raspberries on the top and bake for 25-30 minutes or until a toothpick comes out dry from the center – I like it a little undercooked J  Allow to cool before removing from pan.  This bread doesn’t need much else, but a little butter is pretty delightful………….  Keep covered with wrap to maintain its moistness, try to eat within 2 days! (not difficult)
EAT ME!

Published by

Missy

Awesome, superfly and cool as heck.