Apple raspberry bread
Recipe: https://recipestripper.com/recipes/e5e6ec3d-9dd0-4c33-8526-2cde0dc0dfbe
Original source: https://www.womensweeklyfood.com.au/recipe/quick-and-easy/apple-raspberry-bread-29199/
Recipe image: https://api.photon.aremedia.net.au/wp-content/uploads/sites/4/2015/09/23/27210/Apple-raspberry-bread.jpg?fit=2048%2C1536&format=auto

This sweet raspberry loaf is a delicious snack, perfect with a cup of tea, morning or afternoon.
Yield: 12
Prep time: PT20M
Cook time: PT100M
Total time: PT120M

Ingredients
- 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

Instructions
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.