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
Scale
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
