Raspberry pecan honey bread: incredibly moist, loaded with fresh raspberries, pecans and honey for richness and sweetness. Topped with easy 4-ingredient streusel layer. This bread is bursting with flavor in every slice!
Preheat the oven to a 350°F. Butter or spray a 9×5 loaf pan. Line a parchment paper with the loaf pan for easier take-out once the bread is baked.
MAKE STREUSEL TOPPING:In a medium bowl, combine 1/3 cup all-purpose flour, 1/4 cup brown sugar and 1/4 cup chopped pecans. Stir until mixed. Add 2 tbsp unsalted melted butter (slightly cooled). With fork, combine topping until small crumbs form. Refrigerate while you make the bread. (I freeze as it takes few mins to prepare the bread.)
In a medium bowl, sift, combine and whisk: 1 cup all-purpose flour, 1/2 cup whole wheat pastry flour, 1 tsp baking soda and 1/2 tsp salt. Stir in 1/2 cup pecans, coarsely chopped. Set aside.
In a large bowl, combine wet ingredients: 2 eggs, 1/2 cup brown sugar, 1/2 cup unsalted butter, 1/2 cup sour cream, 1/4 cup honey, and 1 tsp vanilla extract. Whisk just until combined. Slowly stir in the dry ingredients with a spatula into the batter, until ‘just combined’ – do not overmix.
In a small bowl, combine and toss together 1 cup fresh raspberries and 1 tbsp all-purpose flour. Gently stir the berries into the batter. Pour the batter into prepared loaf pan and gently go over with spatula to spread evenly throughout the pan. The batter will be very thick. Sprinkle the streusel topping on top of the bread. Bake bread for 55-60 mins or until a wooden toothpick inserted in center comes out clean. Let the bread cool in pan for 10 minutes. Take parchment paper on both sides to slowly take out the bread onto a cooling rack. Allow bread to cool completely before slicing.
Bread stays fresh for up to 3 days. Because of the raspberries, I keep it refrigerated and microwave for few seconds before enjoying. Completely cool before freezing.