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The Best Raspberry Bread Recipe

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★★★★★

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.

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

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

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