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The Best Raspberry Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 serving 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This moist and flavorful raspberry bread combines tender crumb with bursts of fresh raspberries, making it a perfect sweet treat for any time of day.

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. Mix Batter: 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. Incorporate Raspberries: Add the raspberries to the batter and fold very lightly to combine.
  8. Transfer 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: 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: 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 will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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