The Best Raspberry Bread
User Reviews
4.5
The Best Raspberry Bread
Description
This raspberry bread starts by mixing dry ingredients including flour, sugar, baking soda, and salt, then combining wet ingredients consisting of melted butter, egg, buttermilk, oil, and vanilla. The batter is gently mixed until just combined to avoid toughness, leaving it slightly lumpy. Raspberries, preferably fresh but frozen works too, are lightly coated in flour to help them suspend in the batter rather than sink to the bottom during baking.
The bread is baked in a greased and floured 9x5-inch loaf pan. If using frozen berries, the baking time is longer (around 1 hour 17 minutes) and the pan should be tented with foil after 30 minutes to prevent overbrowning. Fresh berries require a shorter baking time, about 45 minutes, but the same foil tenting is recommended. The resulting bread has a moist texture with raspberry pockets, ideal for breakfast or snacks.
Coating the berries before baking and careful baking time adjustments based on berry type are crucial to achieving a well-baked, moist loaf with balanced berry distribution.
Ingredients
- 2 cups all-purpose flour divided, 4 tablespoons
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- pinch salt optional and to taste
- ¼ cup butter melted, unsalted
- 1 egg large
- ¾ cup buttermilk
- ¼ cup canola oil or vegetable oil
- 2 teaspoons vanilla extract
- 10 to 12 ounces raspberry 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
- Use fresh raspberries if possible for best flavor and baking time, but frozen can be substituted.
- Coat raspberries in flour before adding to batter to minimize sinking during baking.
- If using frozen berries, bake about 1 hour 17 minutes and tent the pan with foil after 30 minutes to prevent overbrowning.
- If using fresh berries, bake approximately 45 minutes, also tenting with foil after 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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