My mouth started watering just typing out the title of this delicious bread recipe! I had attempted another recipe in hopes of sharing it with y'all on the blog, but it was without a doubt a failure! This baking has taken place during the COVID-19 pandemic, so I decided to search my refrigerator and pantry and work with what I had on hand to come up with something else. I was completely winging it, as usual, but this recipe came together perfectly on the first try!

This recipe was adapted from the following blog post: https://www.olgainthekitchen.com/raspberry-pecan-honey-bread/. I decided to make this bread gluten free and used Pillsbury gluten free all purpose flour, which I can usually find at H-E-B! If you know me, then you know I am all about clean/healthy eating, which my husband, Clint, sometimes likes and sometimes does not! Ha! I recently tried vegetable butter with almond oil for the first time as a dairy free option, which would be a great substitute to use in this recipe if you wish. I also used light sour cream!

Taking photos for this blog post was much more challenging than usual and my husband had a good laugh watching me try! I have a window seating area in our dining room where I like to take all of my photos. It's the best spot for great natural light. A man just so happened to be up on a ladder in front of this window installing gutters on our house as I was trying to shoot these before it got dark! I would sneak in front of the window with my loaf of raspberry honey bread and climb up on a dining chair to snap a few pictures while he ran to his truck to get supplies. I didn't want him to think I was totally crazy! These were the best I could come up with, given the circumstances!

I am a big fan of a slice of banana bread or coffee cake paired with a yummy iced coffee and this was one of the best fruit bread recipes I had ever tasted! It was moist and flavorful, with the pecan streusel topping adding the perfect sweet crunch. I hope you like it as much as we did!

I wanted to share something I read earlier this week that will hopefully help if you need a perspective shift during this time of social distancing and quarantine: You're not stuck at home. You're safe at home. I am grateful for the extra time at home I have had to be able to bake comforting and yummy recipes to share with you! Practice gratitude. It is contagious!

Happy baking, 

Hannah 

Raspberry Honey Bread with Pecan Streusel Ingredients: Streusel topping ingredients  1/3 cup all purpose flour  1/4 cup packed brown sugar 1/4 cup pecan pieces 2 Tbsp melted unsalted butter Bread ingredients 1 1/2 cups all purpose flour  1 tsp baking powder 1/2 tsp salt 2 large eggs 1/2 cup melted unsalted butter 1/2 cup sour cream  2 Tbsp honey 2 Tbsp sugar 1 tsp vanilla extract 6 oz. fresh raspberries non-stick cooking spray  Instructions: Preheat oven to 350 degrees F. Spray a 9" x 5" loaf pan with non-stick cooking spray. Line the pan with parchment paper so that the loaf may be easily removed after baking.   To prepare the streusel topping, stir together the pecan pieces, flour, and brown sugar in a medium bowl. Then add the melted butter, combining the mixture with a fork until it forms crumbs. Place the mixture in the freezer while the bread is being prepared.   Sift the 1 1/2 cups flour in a medium bowl, then add the salt and baking powder and whisk the mixture. Combine the following wet ingredients in a large mixing bowl: 2 eggs, 1/2 cup brown sugar, 1/2 cup butter, 1/2 cup sour cream, 2 tsp honey, 2 tsp sugar, and 1 tsp vanilla extract. Whisk to combine. Add the dry ingredients to the wet ingredients a little at a time and stir using a spatula until just combined.     Gently toss the fresh, washed raspberries and 1 Tbsp flour in a small bowl. Then stir the berries into the batter. Pour the batter into the prepared loaf pan and spread out evenly with a spatula. Sprinkle the streusel topping over the batter. Bake the bread for approximately 65 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool for about 10 minutes before removing it from the pan by lifting the parchment paper. Allow it to cool completely before slicing. Store the bread in the refrigerator or it can also be frozen.

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