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The Best Raspberry Bread Recipe

The Best Raspberry Bread Recipe
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★★★★★

4.8 from 16 reviews

A soft, moist, and bursting-with-berries raspberry bread recipe featuring a perfect balance of sweetness and texture, ideal for breakfast or a snack. Loaded generously with juicy fresh or frozen raspberries, this easy-to-make loaf combines buttermilk and a blend of flours for a tender crumb and delightful flavor.

Ingredients

Scale

Dry Ingredients

  • 2 cups + 4 tablespoons all-purpose flour, divided
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 teaspoon baking soda
  • Pinch of salt, optional and to taste

Wet Ingredients

  • ¼ cup unsalted butter, melted
  • 1 large egg
  • ¾ cup buttermilk
  • ¼ cup canola or vegetable oil
  • 2 teaspoons vanilla extract

Fruit

  • 10 to 12 ounces raspberries (about 2 cups), fresh or frozen

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan thoroughly to prevent sticking; set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups plus 2 tablespoons of the flour, light brown sugar, granulated sugar, baking soda, and optional salt until evenly combined; set aside.
  3. Melt Butter and Combine Wet Ingredients: Melt the butter in a microwave-safe bowl for about 45 seconds on high power. Let it cool briefly so it doesn’t scramble the egg. Whisk in the egg, buttermilk, canola oil, and vanilla extract until smooth.
  4. Combine Wet and Dry: Pour the wet ingredients over the dry mixture and stir gently until just combined. The batter should be somewhat lumpy; avoid overmixing to keep the bread tender.
  5. Prepare Raspberries: In a medium bowl, toss the raspberries with 2 tablespoons of the reserved flour to coat them lightly; this helps prevent them from sinking during baking.
  6. Fold Raspberries into Batter: Gently fold the floured raspberries into the batter to distribute evenly without breaking the berries.
  7. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula and pushing it into the corners and edges.
  8. Bake: Bake for 45 to 60 minutes until the top is set and slightly domed, springy to the touch, and a toothpick inserted into the center (avoiding berry patches) comes out clean or with a few moist crumbs. If using frozen berries, baking time may extend up to 1 hour and 17 minutes; tent the pan with foil after 30 minutes to prevent over-browning.
  9. Cool: Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
  10. Storage: Store bread airtight at room temperature for up to 1 week or freeze for up to 6 months.

Notes

  • Using fresh raspberries is highly recommended for best flavor and baking time.
  • If using frozen berries, expect longer bake time (up to 1 hour 17 minutes) and tent the pan with foil at 30 minutes to prevent over-browning.
  • Do not overmix the batter to avoid a tough bread texture.
  • Coating raspberries in flour helps keep them suspended in the batter rather than sinking to the bottom.

Nutrition

Keywords: raspberry bread, berry bread, fruit loaf, quick bread, moist bread, easy bread recipe, summertime bread

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