Introduction

This raspberry bread is a delightful treat bursting with fresh fruit flavor and a tender crumb. Perfect for breakfast, snack time, or an easy dessert, it’s moist, sweet, and simple to make from scratch.

The image shows a loaf of berry bread sliced into six pieces, arranged in a slightly fanned-out stack on a light wooden board. The bread has a golden-brown crust with visible cracks and a soft, moist inside filled with bright red and purple berries scattered throughout each slice. The wooden board rests on a white marbled surface, and a knife with a silver blade and white handle is placed to the left of the board. Crumbs are scattered around the slices, adding to the fresh-baked feel. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray or greasing and flouring it well; set aside.
Step 2: In a large bowl, whisk together 2 cups plus 2 tablespoons of the flour, both sugars, baking soda, and salt if using.
Step 3: Melt the butter in a microwave-safe bowl for about 45 seconds, then let it cool slightly so it won’t cook the egg.
Step 4: Add the egg, buttermilk, oil, and vanilla extract to the melted butter and whisk gently to combine.
Step 5: Pour the wet ingredients into the dry mixture and stir just until combined. The batter will be lumpy—do not overmix or the bread may become tough.
Step 6: Toss the raspberries with the remaining 2 tablespoons of flour in a medium bowl to help prevent them from sinking.
Step 7: Gently fold the floured raspberries into the batter, being careful not to crush the berries.
Step 8: Pour the batter into the prepared loaf pan. Smooth the top lightly with a spatula, pressing it into corners and sides as needed.
Step 9: Bake for 45 minutes to an hour, until the top is set, slightly domed, and springy to the touch. A toothpick inserted in the center (avoiding raspberries) should come out clean or with only a few moist crumbs.
Step 10: Let the bread cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely before slicing.

Tips & Variations

For a different flavor, substitute raspberries with blueberries or chopped strawberries.
Coating the berries in flour is key to prevent them from sinking to the bottom during baking.
Use fresh or frozen raspberries; if using frozen, do not thaw to avoid discoloring the batter.
Try adding a teaspoon of lemon zest to the batter for a bright citrus note.

Storage

Store the bread in an airtight container at room temperature for up to one week. For longer storage, wrap tightly and freeze for up to six months. To reheat, warm slices in a toaster oven or microwave until just heated through.

How to Serve

A loaf of raspberry cake is shown on a light wooden board with a white marbled background. The cake is cut into slices, revealing a soft, light golden interior packed with bright red raspberries spread throughout each slice. The outer crust is slightly darker brown and looks crisp. The texture of the cake inside appears moist and crumbly with the raspberries creating small pockets of rich pink color. Some crumbs are scattered around the board, adding to the fresh-baked look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Add them to the batter while still frozen to prevent the color from bleeding too much and avoid thawing first.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.