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  • Mother of Mugwort

Rosemary Raspberry Cinnamon Bread

This recipe was inspired by a dear friend offering me some fresh rosemary from his garden! I wanted to make something really tasty with it!


  • 2 cups flour

  • 1 tbsp baking powder

  • 1 tbsp powdered rosemary

  • 1/2 tsp salt

  • 1 cup sugar

  • 3 eggs

  • 1 cup milk

  • 1 tsp vanilla extract

  • 1/2 tbsp honey

  • 1/3 cup vegetable oil

  • 1 pint of raspberries

  • 1 large sprig of fresh rosemary

  • about a cup of cinnamon sugar


Preheat your oven to 350F and prepare a loaf pain with butter or cooking spray. In one bowl, mix the dry ingredients and set aside. In another, with a mixer, combine the sugar through the oil (wet ingredients).

Then slowly add the dry ingredients to the wet. Once it is mixed, pour it into the loaf pan until it is half full. Then sprinkle half of the cinnamon sugar, the raspberries, and half of the rosemary over it. Add the rest of the batter and repeat what you did before but just with the remaining sugar and rosemary.

Bake for a little over an hour--keep checking it with a knife and make sure to rotate 360 degrees halfway through for an even bake.

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