The Best Raspberry Bread Recipe

Introduction

This Raspberry Bread is a moist, tender loaf bursting with fresh berry flavor. Perfect for breakfast or a sweet snack, it combines a lightly sweet batter with juicy raspberries for a delightful treat any time of day.

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 of 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. Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it; set aside.
2. Step 2: In a large bowl, whisk together 2 cups + 2 tablespoons of the flour, both sugars, baking soda, and salt if using; set aside.
3. Step 3: Melt the butter in a microwave-safe bowl for about 45 seconds. Let it cool briefly to avoid cooking the egg in the next step.
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 over the dry and stir gently until just combined. The batter will be lumpy—do not overmix or the bread will be tough.
6. Step 6: In a separate bowl, toss the raspberries with the remaining 2 tablespoons flour to coat them. This helps prevent sinking during baking.
7. Step 7: Fold the floured raspberries into the batter very gently to avoid breaking them.
8. Step 8: Pour the batter into the prepared loaf pan, smoothing the top lightly with a spatula.
9. Step 9: Bake for 45 minutes to 1 hour, until the top feels set, slightly domed, and springy. A toothpick inserted in the center (avoiding large raspberry patches) should come out clean or with a few moist crumbs, but no raw batter.
10. 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

• Using frozen raspberries works well; toss them in flour directly from the freezer to prevent sinking.
• For extra flavor, add a teaspoon of lemon zest to the batter.
• Substitute the buttermilk with plain yogurt or milk mixed with a tablespoon of vinegar if needed.

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. Thaw at room temperature and warm lightly before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of raspberries?

Yes, blueberries, blackberries, or a mixed berry combination can be used with the same method and quantities.

What if I don’t have buttermilk?

You can substitute buttermilk by mixing 3/4 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.

The Best Raspberry Bread Recipe

Print Recipe

★★★★★

4.7 from 461 reviews

This Best Raspberry Bread is a moist, lightly sweetened quick bread bursting with fresh raspberries. The tender crumb is perfectly balanced with brown and granulated sugar, enriched with butter, oil, and buttermilk, making it a delightful treat for breakfast, brunch, or a snack. Easy to prepare with simple pantry ingredients, this bread is seasoned with vanilla and boasts a tender texture thanks to minimal mixing and gentle folding of tender berries.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 oven and pan: Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it thoroughly, then set it aside.
2. Combine dry ingredients: In a large bowl, whisk together 2 cups plus 2 tablespoons of the flour, both sugars, baking soda, and optional salt until well mixed.
3. Melt the butter: In a microwave-safe bowl or glass measuring cup, melt the butter for about 45 seconds on high. Let it cool slightly to prevent cooking the egg when mixed.
4. Mix wet ingredients: Add the egg, buttermilk, oil, and vanilla extract to the melted butter and whisk until combined.
5. Combine wet and dry ingredients: Pour the wet mixture over the dry ingredients and stir gently just until combined. The batter will be lumpy; avoid overmixing to keep the bread tender.
6. Coat the raspberries: In a separate bowl, toss the raspberries with the remaining 2 tablespoons of flour to prevent them from sinking during baking.
7. Fold in raspberries: Gently fold the floured raspberries into the batter, taking care not to break them up.
8. Transfer batter to pan: Pour the batter into the prepared loaf pan, smoothing the top lightly with a spatula to push the batter into corners and even out the surface.
9. Bake the bread: Bake for 45 minutes to 1 hour, or until the top feels set, slightly domed, springy to the touch, and a toothpick inserted into a raspberry-free spot comes out clean or with moist crumbs but no wet batter.
10. Cool the bread: Let the bread cool in the pan for about 15 minutes before removing it onto a wire rack to cool completely before slicing and serving.
11. Store properly: Keep the bread airtight at room temperature for up to one week, or freeze it for up to six months for longer storage.

Notes

• Coating the raspberries in flour helps prevent them from sinking to the bottom of the bread during baking.
• Do not overmix the batter to avoid a tough bread. A lumpy batter is perfect.
• Ensure the butter is cooled slightly before mixing with the egg to avoid scrambling.
• If fresh raspberries are not available, frozen raspberries can be used; do not thaw before adding.
• Use a toothpick tester carefully to avoid raspberry spots, which might give a false wet batter reading.
• This bread can be stored at room temperature in an airtight container or frozen for extended freshness.

Keywords: raspberry bread, quick bread, raspberry loaf, fruit bread, easy baking, sweet bread, moist bread, homemade bread, breakfast bread