Introduction

This Raspberry Bread is moist, tender, and bursting with fresh berry flavor in every bite. Perfect for breakfast, snack time, or a simple dessert, it’s easy to make and sure to become a favorite in your household.

A close-up of a thick slice of moist cake filled with bright red raspberries, showing a golden-brown crust on the top and edges. The inside of the cake looks soft and dense with many raspberries spread evenly through the light beige crumb. The slice rests on a light wooden board with the rest of the cake cut into pieces in the background on the same board. The white marbled texture surface underneath adds a clean, bright contrast to the warm tones of the cake and wood. 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 the oven to 350°F. Prepare a 9×5-inch loaf pan by spraying with floured cooking spray or by greasing and flouring it. Set aside.
Step 2: In a large bowl, whisk together 2 cups plus 2 tablespoons of flour, the light brown sugar, granulated sugar, baking soda, and salt if using. Set this dry mixture aside.
Step 3: Melt the butter in a microwave-safe bowl or glass measuring cup, about 45 seconds on high. Let it cool briefly so it won’t cook the egg when mixed.
Step 4: Add the egg, buttermilk, oil, and vanilla extract to the melted butter and whisk until combined.
Step 5: Pour the wet ingredients over the dry ingredients and stir gently just until combined. The batter will be lumpy—do not overmix or the bread will be tough.
Step 6: In a medium bowl, toss the raspberries with the remaining 2 tablespoons of flour to coat them lightly. This helps prevent sinking during baking.
Step 7: Fold the floured raspberries into the batter very gently, taking care not to break them up.
Step 8: Pour the batter into the prepared pan, smoothing the top lightly with a spatula and pushing the batter into the corners and sides.
Step 9: Bake for 45 minutes to 1 hour. The bread is done when it is set and slightly domed on top, springy to the touch, and a toothpick inserted (in a spot without raspberries) comes out clean or with a few moist crumbs.
Step 10: Let the bread cool in the pan for about 15 minutes. Then carefully turn it out onto a wire rack to cool completely before slicing and serving.

Tips & Variations

For an extra flavor boost, add a teaspoon of lemon zest to the batter or brush the top with a simple lemon glaze after baking.
If fresh raspberries aren’t available, frozen raspberries work well—just do not thaw them before mixing to avoid a watery batter.
Swap raspberries for blueberries or chopped strawberries for a different fruity twist.

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

How to Serve

A close-up of a slice of berry loaf cake resting on a light wooden board, with the rest of the loaf behind it. The cake has a golden-brown crust with a slightly rough texture, and the inside is light beige with many bright pink and red berries scattered throughout, giving it a moist look. The crumbs around the edges add a rich detail to the crust’s crunchiness. The wooden board is placed on a white marbled surface with crumbs scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with one tablespoon of lemon juice or vinegar added to it. Let it sit for 5 minutes to mimic buttermilk’s acidity, which helps the bread rise properly.

How do I prevent the raspberries from sinking to the bottom?

Coating the berries lightly in flour before folding them into the batter helps keep them suspended evenly throughout the bread during baking.