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Easy Raspberry Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 35 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 serving 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This easy Raspberry Bread recipe yields a moist, flavorful loaf studded with fresh raspberries, perfect for breakfast or a sweet snack anytime.

Ingredients

Units 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. Preheat and prepare pan. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Mix dry ingredients. In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
  3. Melt butter. In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don’t scramble the egg.
  4. Combine wet ingredients. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
  5. Combine wet and dry. Pour wet over dry and stir until just combined; don’t overmix. Batter will be somewhat lumpy and don’t try to stir the lumps smooth or bread will be tough; set aside.
  6. Prepare raspberries. In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
  7. Fold raspberries into batter. Add the raspberries to the batter and fold very lightly to combine.
  8. Transfer batter to pan. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  9. Bake the bread. Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**
  10. Cool the bread. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
  11. Storage. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Notes

  • Coating berries in flour helps to reduce sinking while baking.
  • Bread is done when the toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  • Allow the butter to cool momentarily before mixing with the egg to avoid scrambling.
  • Don’t overmix the batter; lumps are okay to prevent tough bread.
  • Let bread cool completely before slicing.
  • Stores airtight at room temperature for up to 1 week or frozen up to 6 months.

Find it online: https://yumrecipesfood.com/easy-raspberry-bread-recipe/