The Best Raspberry Bread Recipe
If you’ve ever dreamed of waking up to the scent of freshly baked berries, The Best Raspberry Bread is about to make those dreams a reality. This loaf is everything you want from a homemade quick bread: tender, moist, and absolutely bursting with bright, tangy raspberries in every single bite. With a golden crust that gives way to a soft, rich interior dotted with juicy fruit, this recipe strikes a perfect balance between sweet and wholesome. Whether you treat it as an indulgent breakfast, an afternoon pick-me-up, or even a vibrant dessert, you’ll find any excuse to slice off just one more piece of The Best Raspberry Bread.
Ingredients You’ll Need
The beauty of The Best Raspberry Bread lies in its simple, accessible ingredients. Each plays a specific role in building the bread’s delightful flavor, airy crumb, and gorgeous berry-studded look. Don’t skip or substitute—they all count!
- All-purpose flour: The backbone of the loaf, providing structure and just the right amount of tenderness.
- Light brown sugar: Gives the bread a caramelly sweetness and deeper flavor dimension.
- Granulated sugar: Balances the taste and ensures that perfect golden top.
- Baking soda: Helps the bread rise beautifully, creating that lovely domed look.
- Salt (optional): Just a pinch makes the flavors pop and heightens the sweetness of the raspberries.
- Unsalted butter (melted): Adds a rich, buttery flavor and keeps the loaf soft.
- Large egg: Binds the ingredients together and gives the bread its moist crumb.
- Buttermilk: Provides tang and tenderness; it reacts with baking soda for an extra lift.
- Canola or vegetable oil: Ensures a moist, never-dry texture—don’t leave this out!
- Vanilla extract: Rounds out the flavors and makes the aroma irresistible.
- Raspberries: The star of the show—use fresh or frozen, and don’t be shy!
How to Make The Best Raspberry Bread
Step 1: Prepare Your Pan and Preheat
Begin by preheating your oven to 350°F. Grease a 9×5-inch loaf pan thoroughly with floured spray, or use the old-fashioned method of greasing and flouring by hand. Lining the pan properly means your bread will release easily and look picture-ready every time.
Step 2: Mix the Dry Ingredients
Whisk together 2 cups plus 2 tablespoons of flour, both sugars, baking soda, and that optional pinch of salt in a large bowl. Mixing the dry ingredients first distributes the baking soda evenly, so your loaf rises like a dream without any dense spots.
Step 3: Combine the Wet Ingredients
Melt the butter gently (around 45 seconds in the microwave usually does it), then let it cool for a moment so it won’t cook the egg. Whisk in the egg, buttermilk, oil, and vanilla extract until smooth. This rich mixture is the secret behind The Best Raspberry Bread’s signature moist bite.
Step 4: Bring the Wet and Dry Together
Pour your wet ingredients over the dry. Stir gently with a spatula—just until no flour streaks remain. Don’t overmix! Some lumps are totally normal and will actually keep your bread tender rather than tough.
Step 5: Toss the Raspberries with Flour
In a separate bowl, toss your raspberries with the remaining 2 tablespoons of flour. This step makes all the difference: the flour keeps the berries from sinking to the bottom as the bread bakes, so you get juicy pockets of fruit throughout every slice.
Step 6: Fold in the Raspberries
Gently fold the flour-coated raspberries into the batter, being careful not to break them up too much. A light touch will help keep the berries whole and distribute them beautifully, giving each bite a pop of flavor and color.
Step 7: Fill the Pan and Smooth the Top
Pour the batter into your prepared loaf pan, using a spatula to nudge it gently into the corners and even out the top. This gives you an even loaf that bakes up with a tempting golden crust.
Step 8: Bake to Perfection
Bake for 45 to 60 minutes, checking after 45. The Best Raspberry Bread is ready when the top is domed and springs back to the touch. To test doneness, stick a toothpick in the center—if it comes out clean or with a few moist crumbs (but not raw batter), you’re golden!
Step 9: Cool, Slice, and Enjoy
Let the loaf cool in the pan for at least 15 minutes. Then, run a knife around the edges and gently turn it onto a wire rack to finish cooling. Allowing it to cool completely before slicing gives The Best Raspberry Bread its ideal texture.
How to Serve The Best Raspberry Bread
Garnishes
For a finishing flourish, dust the top with powdered sugar or drizzle with a simple vanilla glaze. Sprigs of fresh mint or a handful of extra raspberries scattered on the plate add a festive touch that feels straight out of a bakery display.
Side Dishes
The Best Raspberry Bread pairs beautifully with a dollop of vanilla yogurt, a spoonful of whipped cream, or even a tangy cream cheese spread. For breakfast, serve with scrambled eggs or fruit salad for a satisfying morning spread. In the afternoon, try it alongside a cup of your favorite tea or coffee—warm, fragrant, and positively comforting.
Creative Ways to Present
Slices of The Best Raspberry Bread are perfect for brunch platters, picnic baskets, or as a sweet gift. For something special, cube the bread and layer it in a trifle with whipped cream and extra berries. Or, toast thick slices and top with mascarpone and a drizzle of honey for an elevated snack. However you present it, this raspberry bread feels celebratory and irresistible.
Make Ahead and Storage
Storing Leftovers
To keep The Best Raspberry Bread fresh, wrap the loaf tightly in plastic wrap or foil. It will happily sit on your counter for up to a week, retaining its moistness and vibrant berry flavor every day. If your kitchen runs warm, storing in the fridge can add a couple extra days of freshness.
Freezing
The Best Raspberry Bread is wonderfully freezer-friendly. Wrap individual slices or the whole loaf in plastic wrap, then tuck it into a freezer-safe bag or container. Label and date, and it will keep for up to 6 months. Thaw at room temperature for best results—you’ll barely notice it was frozen!
Reheating
If you love warm bread, pop a slice in the toaster or microwave for a few seconds. The berry aroma intensifies and the crumb turns plush and soft. For a straight-from-the-oven experience, place a few slices on a baking sheet and warm in a low oven (300°F) for about 10 minutes.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Both fresh and frozen raspberries work beautifully in this recipe. If using frozen, don’t thaw them first—just toss with flour straight from the freezer to prevent any extra juiciness from affecting the batter.
What if I don’t have buttermilk?
No worries. Mix 3/4 cup regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes before using. This quick substitute offers the tang and rise you need for The Best Raspberry Bread.
Can I add nuts or chocolate chips?
Of course! Gently fold in up to 1/2 cup of chopped pecans, walnuts, or white chocolate chips after adding the raspberries. Just be mindful not to overmix so the berries stay intact.
Why do I need to coat the raspberries in flour?
This little trick keeps the berries from sinking to the bottom of the loaf, ensuring you get bursts of raspberry from top to bottom in every slice of The Best Raspberry Bread.
How do I know when the bread is done baking?
The bread is perfectly cooked when the top is golden and springs back if you press it gently. If a toothpick from the center comes out free of batter (a few moist crumbs are okay), your loaf is ready to cool and enjoy!
Final Thoughts
The Best Raspberry Bread brings together everything I love about homemade baking: bright berry flavor, a soft and tender crumb, and simplicity that lets the ingredients shine. Whether you’re surprising guests or just treating yourself, I can’t wait for you to savor your first (and second, and third!) slice.
Print
The Best Raspberry Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This delicious Raspberry Bread is a delightful treat that pairs the tartness of fresh raspberries with a moist, sweet bread. Perfect for breakfast or as a snack, this recipe is sure to become a favorite in your household.
Ingredients
Dry Ingredients:
- 2 cups + 2 tablespoons all-purpose flour
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- pinch of salt (optional)
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
Additional:
- 10 to 12 ounces raspberries (about 2 cups)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan; set aside.
- Mix dry ingredients: In a large bowl, combine 2 cups + 2 tablespoons flour, sugars, baking soda, and salt. Set aside.
- Prepare wet ingredients: In a separate bowl, melt butter and let cool slightly. Add egg, buttermilk, oil, and vanilla; whisk to combine.
- Combine wet and dry: Pour wet ingredients into the dry mixture and stir until just combined.
- Add raspberries: Toss raspberries in flour, then gently fold them into the batter.
- Bake: Transfer batter to prepared pan and bake for 45 minutes to an hour.
- Cool and serve: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Coating the raspberries in flour helps prevent them from sinking to the bottom of the bread while baking.
- This bread can be stored at room temperature for up to 1 week or frozen for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Raspberry Bread, Dessert, Baking, Quick Bread, Raspberries
