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The Best Raspberry Bread Recipe

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★★★★★

4.9 from 63 reviews

This delicious Raspberry Bread combines tender, moist crumb with fresh raspberries and a hint of vanilla. Perfectly sweetened with brown and granulated sugars, this quick bread is ideal for breakfast, brunch, or a delightful snack. Easy to prepare and baked in a single loaf pan, it delivers a fruity burst in every bite with a soft and slightly domed golden crust.

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 of 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. 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 it thoroughly. Set aside.
  2. Combine Dry Ingredients: In a large bowl, whisk together 2 cups plus 2 tablespoons of flour, brown sugar, granulated sugar, baking soda, and a pinch of salt if using. Mix well to combine and set aside.
  3. Melt Butter: In a microwave-safe bowl or glass measuring cup, melt the unsalted butter for about 45 seconds on high power. Allow the butter to cool briefly to prevent scrambling the egg in the next step.
  4. Mix Wet Ingredients: Add the egg, buttermilk, vegetable oil, and vanilla extract to the melted butter. Whisk these ingredients thoroughly until combined.
  5. Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Stir gently just until combined; the batter should remain somewhat lumpy. Overmixing can make the bread tough.
  6. Prepare Raspberries: In a separate bowl, toss the raspberries with 2 tablespoons of the reserved flour. Coating the berries with flour helps prevent them from sinking to the bottom during baking.
  7. Fold Raspberries In: Gently fold the floured raspberries into the batter to evenly distribute without breaking them up too much.
  8. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top lightly with a spatula and pushing the batter into the corners and sides for even baking.
  9. Bake: Bake the bread in the preheated oven for 45 to 60 minutes. The bread is done when the top is set, slightly domed, springy to touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter. Avoid inserting the toothpick into raspberry patches for accurate results.
  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 and serving.
  11. Storage: Store the cooled bread in an airtight container at room temperature for up to one week. For longer storage, freeze the bread for up to six months.

Notes

  • Coating the raspberries with flour is crucial to prevent them from sinking to the bottom during baking.
  • Do not overmix the batter; lumps are normal and help keep the bread tender.
  • Use fresh or frozen raspberries; if using frozen, do not thaw before adding them to the batter.
  • Let the bread cool completely before slicing to avoid crumbling and maintain structure.
  • Can be served toasted with butter or cream cheese for extra indulgence.

Keywords: raspberry bread, quick bread, fruit bread, baking, breakfast bread, moist bread, vanilla bread

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