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The Best Raspberry Bread Recipe

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★★★★★

4.4 from 99 reviews

This delicious Raspberry Bread is a moist, soft, and subtly sweet quick bread loaded with fresh raspberries. It combines the tang of buttermilk with vanilla and brown sugar for a perfect balance of flavors. Lightly coated raspberries keep the bread studded with bursts of fruity goodness in every bite. Easy to prepare and bake, this loaf is ideal for breakfast, snack time, or dessert.

Ingredients

Scale

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

Fruits

  • 10 to 12 ounces raspberries (about 2 cups)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or spray it with a floured cooking spray to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups plus 2 tablespoons of the flour, the light brown sugar, granulated sugar, baking soda, and optional salt until well combined.
  3. Melt Butter: Melt the butter in a microwave-safe bowl or glass measuring cup for about 45 seconds on high. Let it cool briefly to avoid cooking the egg in the next step.
  4. Combine Wet Ingredients: Add the egg, buttermilk, canola oil, and vanilla extract to the melted butter and whisk until fully mixed.
  5. Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined. The batter should be lumpy; avoid overmixing to prevent tough bread.
  6. Prepare Raspberries: In a separate medium bowl, toss the raspberries with 2 tablespoons of the reserved flour. This helps the berries from sinking in the batter during baking.
  7. Fold in Raspberries: Gently fold the floured raspberries into the batter just until incorporated, being careful not to crush the berries.
  8. Fill the Pan: Pour the batter into the prepared loaf pan. Smooth the top lightly with a spatula to level the surface and press the batter into corners and sides as needed.
  9. Bake: Bake in the preheated oven for 45 minutes to 1 hour. The bread is done when the top is set, slightly domed, and springy to the touch. A toothpick inserted in the center (avoiding large raspberry patches) should come out clean or with a few moist crumbs but no batter.
  10. Cool: Allow the bread to cool in the pan for about 15 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing.
  11. Storage: Store the bread in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.

Notes

  • Coating raspberries with flour prevents them from sinking to the bottom of the bread during baking.
  • Do not overmix the batter to keep the bread tender and moist.
  • If fresh raspberries are unavailable, frozen raspberries can be used but do not thaw before adding.
  • Use a toothpick test carefully because raspberries can cause a moist crumb around where they are inserted.
  • Freezing the bread extends its shelf life; wrap tightly in plastic wrap and place in an airtight bag.

Keywords: Raspberry bread, quick bread, baked fruit bread, berry loaf, moist bread, breakfast bread

Find it online: https://leofoster.com/the-best-raspberry-bread-recipe/