Go Back
–+ servings
Best Raspberry Bread

Best Raspberry Bread: A Moist Summer Sensation You’ll Love

Discover the Best Raspberry Bread, a delightful quick bread filled with summer's sweetest raspberries, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour can be swapped for cake flour for a softer texture
  • 3/4 cup light brown sugar can be replaced with granulated sugar if needed
  • 1/4 cup granulated sugar adds sweetness and aids in caramelization
  • 1 teaspoon baking soda ensure it's fresh for optimal rising
  • 1 pinch salt adjust according to taste preference
  • 1/4 cup unsalted butter be sure it cools before mixing to avoid scrambling the egg
  • 1 large egg binds the ingredients and adds moisture
  • 3/4 cup buttermilk substitute with milk plus vinegar if needed
  • 1/4 cup canola or vegetable oil keeps the bread moist
  • 2 teaspoons vanilla extract enhances the flavor
  • 10-12 ounces fresh raspberries dust with flour to prevent sinking

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with cooking spray or butter and flour.
  2. In a large bowl, combine 2 cups + 4 tablespoons of flour, 3/4 cup of light brown sugar, 1/4 cup of granulated sugar, 1 teaspoon of baking soda, and a pinch of salt. Whisk to blend thoroughly.
  3. In a separate bowl, melt 1/4 cup of unsalted butter, allow it to cool, then add 1 large egg, 3/4 cup of buttermilk, 1/4 cup of canola or vegetable oil, and 2 teaspoons of vanilla extract, whisking until smooth.
  4. Pour the wet ingredients over the dry ingredients and stir gently until just combined; do not overmix.
  5. Coat 10 to 12 ounces of raspberries with a couple of tablespoons of flour, then gently fold them into the batter.
  6. Pour the batter into the loaf pan and bake for 45 minutes to 1 hour, or until a toothpick comes out clean.
  7. Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
  8. Enjoy your Best Raspberry Bread warm or at room temperature. Store leftovers in an airtight container for up to a week.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Store leftover bread in an airtight container or freeze slices for longer enjoyment. Warm in the microwave or toaster oven when ready to eat.

Tried this recipe?

Let us know how it was!