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Raspberry Bread Recipe Featured
David Atikson

Raspberry Bread Recipe That’s Soft, Moist & Packed With Berries

A moist and tender raspberry bread that's simple to make and bursting with fruity flavor.`,  
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Calories: 240
Ingredients Method Notes

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*

Method
 

  1. Preheat oven to 350F. Grease and flour a 9x5 loaf pan.
  2. In a large bowl, whisk together 2 cups + 2 tbsp flour, sugars, baking soda, and salt.
  3. Melt the butter and allow it to cool slightly.
  4. Whisk in the egg, buttermilk, oil, and vanilla.
  5. Pour wet mixture over dry and stir until just combined.
  6. Toss raspberries with 2 tbsp flour, then gently fold into batter.
  7. Pour into loaf pan, smooth top, and bake 45–60 minutes.
  8. Cool in pan 15 minutes, then transfer to wire rack to cool completely.

Notes

Bread will stay fresh at room temperature for up to 1 week or can be frozen up to 6 months.