The Best Raspberry Bread Recipe

Introduction

This delightful raspberry bread combines sweet, tart raspberries with a tender, moist crumb. Perfect for breakfast, brunch, or a snack, it’s easy to make and sure to impress your family and friends.

Ingredients

• 2 cups + 4 tablespoons all-purpose flour (divided)
• 3/4 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• Pinch salt (optional and to taste)
• 1/4 cup unsalted butter (melted)
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup canola or vegetable oil
• 2 teaspoons vanilla extract
• 10 to 12 ounces raspberries (about 2 cups)

Instructions

1. Step 1: Preheat the oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray or greasing and flouring it; set aside.
2. Step 2: In a large bowl, whisk together 2 cups plus 2 tablespoons of flour, light brown sugar, granulated sugar, baking soda, and salt if using. Set aside.
3. Step 3: Melt the butter in a microwave-safe bowl for about 45 seconds on high. Let it cool briefly to avoid scrambling the egg.
4. Step 4: Add the egg, buttermilk, oil, and vanilla extract to the melted butter and whisk until combined.
5. Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be a bit lumpy; do not overmix to keep the bread tender.
6. Step 6: In a separate bowl, toss the raspberries with 2 tablespoons of flour to lightly coat. This helps prevent them from sinking during baking.
7. Step 7: Fold the floured raspberries gently into the batter.
8. Step 8: Transfer the batter to the prepared loaf pan. Smooth the top lightly with a spatula, making sure the batter reaches the edges of the pan.
9. Step 9: Bake for 45 to 60 minutes. The bread is done when the top is set, slightly domed, springy to the touch, and a toothpick inserted into the center (avoiding raspberries) comes out clean or with a few moist crumbs.
10. Step 10: Let the bread cool in the pan for about 15 minutes, then remove it and cool completely on a wire rack before slicing and serving.

Tips & Variations

• Coating the raspberries in flour prevents them from sinking to the bottom of the bread.
• Use frozen raspberries if fresh are unavailable, but do not thaw them before adding to the batter.
• Try adding a teaspoon of lemon zest for a bright, citrusy twist.
• For added texture, sprinkle chopped nuts like walnuts or pecans into the batter before baking.

Storage

Store the bread airtight at room temperature for up to one week. For longer storage, wrap tightly and freeze for up to six months. To serve, thaw overnight in the refrigerator or at room temperature. Reheat slices gently in a toaster or microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Add them directly to the batter without thawing to prevent excess moisture from affecting the bread.

How do I know when the bread is fully baked?

The bread is done when the top is set, slightly domed, and springy to the touch. Insert a toothpick into the center in a spot without raspberries—it should come out clean or with a few moist crumbs but no raw batter.

The Best Raspberry Bread Recipe

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★★★★★

4.6 from 157 reviews

This Best Raspberry Bread recipe is a moist and flavorful quick bread bursting with fresh raspberries and a hint of vanilla. Perfect for breakfast, brunch, or a delightful snack, this easy-to-make loaf combines the subtle tang of buttermilk with the sweetness of brown and granulated sugar, creating a tender crumb with a slightly domed top. Lightly coated berries keep the raspberries from sinking, ensuring each slice is packed with vibrant fruitiness.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups + 4 tablespoons all-purpose flour (divided)
• 3/4 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• Pinch salt (optional and to taste)

Wet Ingredients

• 1/4 cup unsalted butter (melted)
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup canola or vegetable oil
• 2 teaspoons vanilla extract

Fruit

• 10 to 12 ounces raspberries (about 2 cups)

Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan generously with floured cooking spray or grease and flour it to prevent sticking. Set it aside for later.
2. Mix dry ingredients: In a large mixing bowl, combine 2 cups plus 2 tablespoons of the all-purpose flour, both sugars, baking soda, and salt if using. Whisk everything together to evenly distribute the leavening and sugars.
3. Melt butter: In a microwave-safe bowl or glass measuring cup, melt the unsalted butter by heating it on high power for about 45 seconds. Let it cool slightly so it doesn’t cook the egg in the next step.
4. Combine wet ingredients: To the cooled melted butter, add the large egg, buttermilk, oil, and vanilla extract. Whisk these ingredients together until smoothly blended.
5. Combine wet and dry: Pour the wet ingredient mixture over the dry ingredients. Stir just until combined; the batter will appear lumpy. Avoid overmixing to ensure the bread remains tender and not tough.
6. Prepare raspberries: In a medium bowl, toss the raspberries gently with the remaining 2 tablespoons of flour. This coating prevents them from sinking to the bottom of the loaf during baking.
7. Fold in raspberries: Carefully fold the floured raspberries into the batter, stirring very lightly to keep the berries intact and evenly distributed.
8. Transfer to pan: Pour the batter into the prepared loaf pan, gently smooth the top with a spatula, and press it lightly into the corners and sides for even baking.
9. Bake the bread: Bake in the preheated oven for 45 minutes to an hour. The bread is done when the top is set and slightly domed, springing back when pressed, and a toothpick inserted into the center (avoiding raspberry spots) comes out clean or with a few moist crumbs but no raw batter.
10. Cool the bread: Let the bread cool in the pan for about 15 minutes. Then remove it from the pan and place it on a wire rack to cool completely before slicing to maintain its texture and prevent crumbling.
11. Store properly: Keep the raspberry bread stored in an airtight container at room temperature for up to 1 week. For longer storage, freeze the bread for up to 6 months and thaw before serving.

Notes

• Coating raspberries with flour helps prevent them from sinking to the bottom during baking.
• Be careful not to overmix the batter to keep the bread tender and avoid toughness.
• Use fresh or frozen raspberries; if using frozen, do not thaw to prevent excess moisture.
• This bread freezes well—slice before freezing for easy portioning.
• Allow bread to cool completely before slicing to prevent crumbling.

Keywords: raspberry bread, quick bread, easy raspberry loaf, fruit bread, breakfast bread, homemade bread