This Raspberry Yoghurt Loaf is di-v-ine!
It is a whole meal in one and perfect with a dab of butter and a hot cup of coffee or tea.
It's one of those breads that you can have for breakfast, a snack or for a late night munchie moment.
You can freeze it too, ready sliced to jut pop in the toaster in the morning or place in the kids lunch boxes, that is, if you really want to share...
Raspberry Yoghurt Loaf
60g butter, melted and cooled slightly
1 egg beaten lightly
2/3 cup milk
1/2 cup yoghurt piled high
A big splash of vanilla essence
2 cups plain flour
1/3 cup sugar (you can use rice malt syrup instead)
1 tsp baking powder
1 tsp bi-carb soda
1/2 cup oats (optional)
1/4 cup ground sunflower seeds (optional)
Heat oven to 190c (170c fan forced). Line a loaf tin with baking paper.
Place all the "wet" ingredients in a bowl and gently stir until just combined.
Place all the "dry" ingredients in another big bowl and stir till combined as well.
Next, pour the wet ingredients into the dry ingredients and fold through gently till just combined. The mixture will look lumpy and only just combined.
Pour half the mixture into the loaf tin and then sprinkle with raspberries which you can leave whole or chop into pieces. You can also do several layers of batter, then raspberries to suit as this stops the berries from sinking to the bottom or staying on top. Pour the last of the mixture in and smooth the top.
Place in the oven, 190c, and bake for 20 minutes. Reduce oven to 160c (140c fan forced) and bake for a further 45 minutes.
Allow to cool in the loaf tin for around 1 hour before slicing and serving. You really must toast this one for that di- v- ine moment.