The Best Raspberry Bread
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.
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 9x5-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.