The Best Raspberry Bread – There are almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You’ll want to make it over and over because it’s super soft and just bursting with juicy berries!!
Easy Raspberry Bread Recipe
I have 40+ recipes for banana bread,cherry bread, blueberry bread, peach mango bread, andpineapple bread.There’sstrawberry rolls,orange rolls,mixed berry sconesand multipleblueberry muffin recipes.So many fruity breads and pastries, but nonewith justraspberries. It was time to change that and show some raspberry love.
This raspberry bread recipe is loosely based on my Cinnamon Ribbon Bread recipe, and I’ve also made it as muffins.I love that recipe because the bread is fall-apart soft and tender thanks to a trifecta of moisturizing and tenderizing ingredients: butter, oil, and buttermilk.
Butter adds rich flavor, oil keeps baked goods softer and springier than butter alone, and buttermilk provides lightness and fluffiness. With that lineup, it’s impossible to have dry bread.Throw in 2 cups of raspberries, and you’re destined for they juiciest and best loaf of raspberry bread ever.
The bread is bursting with raspberries in every bite. There are almost as many raspberries as there is bread, perfect for me.The only thing more perfect would be adding a cup of chocolate chips to the batter. Next time!
I definitely need to make another loaf because this one disappeared in a day.But since it’s packed with fruit, it’s automatically healthy of course.
What’s in Raspberry Bread?
For this easy raspberry recipe, you’ll need a handful of basic pantry staples. The key ingredients in this recipe are:
- All-purpose flour
- Light brown sugar
- Granulated sugar
- Baking soda
- Salt
- Unsalted butter
- Egg
- Buttermilk
- Vegetable oil
- Vanilla extract
- Raspberries
How to Make Raspberry Bread
This raspberry dessert recipe couldn’t be easier to make! Simply whisk together the wet and dry ingredients in two separate bowls, then combine the two and mix until just combined (the batter may be a little lumpy, but that’s okay). Toss the berries in a few tablespoons of flour before gently mixing them into the batter.
Turn the batter into a greased loaf pan, then bake for around 45 minutes to an hour. You’ll know the quick bread is finished baking when it’s set on top and a toothpick inserted in the middle comes out clean. Note that baking times will vary depending on whether you use fresh or frozen raspberries. I’ve left detailed notes in the recipe card below to help you out!
Let the raspberry bread cool for 15 minutes in the pan before turning it out onto a wire rack to cool. This bread needs to cool completely before slicing and serving it, otherwise it’ll fall apart.
What to Serve with Raspberry Bread
Don’t get me wrong, this raspberry bread is perfectly delicious as is. But if you want to take things up a notch, I highly recommend making a flavored butter to slather atop a slice. Some of my favorite butters include Blueberry Butter, Strawberry Butter, Honey Butter, and Cinnamon-Sugar Butter.
You could even make a Vanilla Browned Butter Glaze to drizzle over top the entire loaf!
Should I Use Fresh or Frozen Raspberries?
I used frozen raspberries to make this loaf, and they released so much juice that I worried the tops and sides of the bread would become too browned before the center cooked through. Many times in my baking, I use frozen fruit because it saves money and I’m able to stash it in the freezer for rainy day, but save yourself the headache and use fresh berries for this fruit bread recipe.
Is There a Buttermilk Substitute I Can Use?
I haven’t tried any of the popular buttermilk substitutes when making this raspberry recipe, so I can’t say for certain if you can sub anything for real buttermilk. I highly suggest picking up the real thing if you plan on making this bread recipe. Buttermilk makes this bread extra moist and fluffy, so try to get your hands on some!
Can I Freeze Raspberry Bread?
Breads typically freeze well, so most likely the answer is yes! You’ll need to let the bread cool completely before freezing it in a freezer bag (or a few layers of plastic wrap). It should last up to 3 months in the freezer if frozen properly.
Tips for Making Raspberry Bread
There are a few things you need to keep in mind when making this raspberry bread. First and foremost, you need to let the melted butter cool for a minute or two before mixing it in with the wet ingredients. If you don’t give the butter time to cool off, you run the risk of scrambling the egg!
Also note that it’s important to not over mix the batter. Like I mentioned before, the batter will be slightly lumpy but that’s totally normal. If you try to stir out all the lumps, your raspberry bread will wind up tough and chewy.
Lastly, make sure to toss the raspberries (fresh or frozen) with some flour before mixing them into the batter. The flour will prevent the berries from sinking to the bottom of the loaf.
What Else Can I Make with Raspberries?
If you have lots of raspberries on hand (lucky you!), a few of my other favorite raspberry recipes include my Raspberry Peach Crisp, Raspberry Oatmeal Crumble Bars, and Watermelon Raspberry Slushies. If there are other raspberry desserts you’re dying for me to make, leave me a comment below!
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4.48 from 322 votes
The Best Raspberry Bread
By Averie Sunshine
There’s almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You’ll want to make it over and over because it’s super soft and just bursting with juicy berries!!
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 1 loaf
Ingredients
- 2 cups + 4 tablespoons all-purpose flour, divided
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- pinch salt, optional and 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*
Instructions
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
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.
To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
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.
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).
Add the raspberries to the batter and fold very lightly to combine.
Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
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.**
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
* I used frozen raspberries but highly recommend using fresh if possible.
**Note: Baking time will vary greatly based on if you use fresh or frozen berries. I used frozen berries and baked for 1 hour 17 minutes, and tented the pan with foil (lay a sheet of foil over top of pan) at the 30-minute mark. If using fresh berries (highly recommended), I estimate baking time to be about 45 minutes; tent pan with foil about 30 minutes into baking to prevent top and sides from becoming overly browned.
Nutrition
Serving: 1
Nutrition information is automatically calculated, so should only be used as an approximation.
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