This recipe creates a soft, moist raspberry bread infused with hints of vanilla and buttermilk, complemented by the sweetness of brown and granulated sugar. The bread is filled with juicy raspberries, making it perfect for summer when fresh berries are abundant, though frozen berries work just as well.
One warm summer afternoon, Emma decided it was the perfect day to bake. The garden was overflowing with raspberries, their deep red hue catching the sunlight and tempting her taste buds. Ever since she was a child, her grandmother had made the most wonderful raspberry bread, a recipe passed down through generations. It was a family favorite, always soft, sweet, and filled with bursts of fresh berries.
That afternoon, Emma carefully followed her grandmother’s recipe, remembering the scent of vanilla and buttermilk that used to fill the old farmhouse kitchen. The recipe was simple yet magical—a blend of flour, sugar, butter, and eggs, brought to life by the vibrant raspberries she had just picked.
As the bread baked, the house was filled with an irresistible aroma, transporting her back to her childhood. She recalled sitting at the kitchen table, eagerly waiting for a warm slice of her grandmother’s raspberry bread, a pat of butter slowly melting on top. Those were moments of comfort, filled with laughter and love.
When the timer beeped, Emma pulled the loaf from the oven, its golden-brown crust perfectly domed, and the raspberries peeking through in spots. She let the bread cool, resisting the urge to cut it right away, just as her grandmother had always insisted. “Good things take time,” she used to say.
Finally, Emma sliced into the bread, revealing the moist, tender crumb dotted with juicy raspberries. With her first bite, she closed her eyes and smiled—it was just like she remembered. The taste of sweet nostalgia filled her heart, and she knew she had captured the essence of her grandmother’s beloved recipe.
Later that evening, Emma wrapped up a few slices and walked over to her neighbor’s house, sharing a piece of her family’s history. Baking, she realized, wasn’t just about the recipe—it was about the love and memories woven into every loaf.
And so, the tradition of “The Best Raspberry Bread” lived on, with each bite a reminder of summer days, fresh raspberries, and the warmth of home.
What’s in Raspberry Bread?
Raspberry bread is made from a combination of basic baking ingredients like all-purpose flour, sugar, butter, eggs, and oil, with buttermilk adding moisture and richness. The standout ingredient is the raspberries, which add a tart, fruity burst to the sweet bread. Vanilla extract provides a warm, aromatic flavor, while baking soda helps the bread rise and creates a soft, tender texture. Light brown sugar and granulated sugar offer just the right amount of sweetness, balancing out the tartness of the berries.
How to Make Raspberry Bread
- Prepare the Pan: Grease and flour a 9×5-inch loaf pan or use floured cooking spray.
- Mix Dry Ingredients: In a bowl, combine flour, baking soda, sugars, and a pinch of salt.
- Mix Wet Ingredients: In a separate bowl, melt butter and whisk it together with the egg, buttermilk, oil, and vanilla extract.
- Combine: Gently fold the wet ingredients into the dry until just combined. Be careful not to overmix the batter.
- Add Raspberries: Toss the raspberries with a small amount of flour, then fold them gently into the batter.
- Bake: Pour the batter into the loaf pan and bake at 350°F for 45 minutes to 1 hour, depending on whether you’re using fresh or frozen berries. Tent with foil halfway through to avoid over-browning.
What to Serve with Raspberry Bread
Raspberry bread is versatile and can be served in various ways:
- For Breakfast: Pair it with a cup of coffee or tea.
- For Dessert: Top it with whipped cream or a dollop of vanilla ice cream.
- As a Snack: Serve it alongside yogurt or spread with butter for a mid-day treat.
Should I Use Fresh or Frozen Raspberries?
While fresh raspberries are recommended because they hold their shape better and provide a juicier texture, frozen raspberries can also be used. However, keep in mind that frozen berries will release more moisture during baking, potentially extending the baking time. If using frozen berries, expect to bake the loaf for about 1 hour and 17 minutes and tent with foil after 30 minutes to prevent over-browning.
Is There a Buttermilk Substitute I Can Use?
If you’re out of buttermilk, you can quickly make a substitute:
- Mix ¾ cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Allow it to rest for 5-10 minutes until it thickens and begins to curdle. This will replicate the tangy flavor and acidity of buttermilk, aiding in the bread’s rise and tenderness.
Can I Freeze Raspberry Bread?
Yes, raspberry bread freezes beautifully! After the bread has cooled completely, wrap it tightly in plastic wrap and place it in a resealable freezer bag. The freezer can preserve it for up to 6 months. To thaw, simply leave it at room temperature or pop it in the fridge overnight. You can even toast individual slices for a warm, freshly-baked taste.
Tips for Making Raspberry Bread
- Don’t Overmix: Overmixing the batter can lead to a tough texture. Stir only until the ingredients are combined to achieve a tender crumb.
- Coat the Raspberries in Flour: Tossing the raspberries with a little flour before adding them to the batter helps prevent them from sinking to the bottom of the loaf.
- Tent with Foil: Cover the bread with foil halfway through baking to avoid over-browning the top while the center continues to bake.
- Test for Doneness: Use a toothpick to check the bread for doneness. It should come out clean or with a few moist crumbs, avoiding the raspberries.
What Else Can I Make with Raspberries?
Raspberries are versatile and can be used in many other delicious treats:
- Raspberry Muffins: Bake individual portions of this raspberry bread recipe in muffin tins.
- Raspberry Scones: Add raspberries to a basic scone recipe for a sweet, tart breakfast treat.
- Raspberry Jam: Preserve the flavor of fresh raspberries in homemade jam.
- Raspberry Pancakes: Fold fresh or frozen raspberries into pancake batter for a fruity twist.
- Raspberry Tart: Make a simple tart by layering raspberries over a buttery pastry crust with a glaze.
The Best Raspberry Bread
Ingredients
- 2 cups + 4 tablespoons all-purpose flour divided
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- A pinch of salt optional, to taste
- ¼ cup unsalted butter melted
- 1 large egg
- ¾ cup buttermilk
- ¼ cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 10 to 12 ounces raspberries about 2 cups, fresh preferred*
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or spray it with floured cooking spray. Set the pan aside.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups + 2 tablespoons of flour, brown sugar, granulated sugar, baking soda, and optional salt until well combined. Set aside.
- Prepare Wet Ingredients: In a microwave-safe bowl, melt the butter (about 45 seconds on high). Allow the butter to cool slightly. Add the egg, buttermilk, oil, and vanilla to the melted butter and whisk until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and stir until just combined. The batter should be lumpy—avoid overmixing as this can make the bread tough.
- Coat the Raspberries: In a separate bowl, toss the raspberries with the remaining 2 tablespoons of flour. This will help prevent the raspberries from sinking to the bottom of the loaf during baking.
- Add Raspberries: Gently fold the raspberries into the batter. Be careful not to crush the berries.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure to push the batter into the corners of the pan.
- Bake the Bread: Bake for 45 minutes to 1 hour. The bread is done when the top is set, slightly domed, and a toothpick inserted into the center comes out clean or with just a few moist crumbs (avoiding any raspberry patches). If using frozen berries, baking time may extend to about 1 hour and 17 minutes.
- Tip: Tent the loaf with foil after 30 minutes to prevent over-browning.
- Cool and Serve: Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Once fully cooled, slice and serve.
Notes
- Fresh vs. Frozen Berries: While fresh raspberries are highly recommended for this recipe, frozen berries will also work. If using frozen berries, expect a longer baking time (up to 1 hour and 17 minutes). Be sure to tent the loaf with foil halfway through baking to avoid over-browning.
- Storing the Bread: The bread will remain fresh for up to 1 week when kept in an airtight container at room temperature. Alternatively, you can freeze it for as long as 6 months.
Raspberry bread is a delightful, versatile treat that’s perfect for any time of day. With its soft, moist texture and bursts of juicy raspberries, it’s sure to become a favorite in your home. Whether you’re using fresh or frozen berries, this recipe is simple to follow and delivers a flavorful, bakery-quality loaf every time. Pair it with coffee for breakfast, serve it as a sweet snack, or enjoy it as a light dessert. With the option to freeze it, you can always have a slice of this delicious bread ready when the craving strikes. Happy baking!
