This Raspberry Bread is a delightful and moist quick bread, bursting with fresh raspberries in every bite. It’s perfect for breakfast, a snack, or even dessert. The combination of buttermilk and brown sugar gives it a tender crumb, while the raspberries add a tart and sweet surprise. This bread is easy to make and sure to impress!
Ingredients
- 2 cups + 4 tablespoons all-purpose flour, divided
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- Pinch of 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
- Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- Mix Dry Ingredients:
- In a large bowl, combine 2 cups + 2 tablespoons flour, both sugars, baking soda, and optional salt.
- Whisk to blend thoroughly; set aside.
- Mix Wet Ingredients:
- In a medium microwave-safe bowl or glass measuring cup, melt the butter (about 45 seconds on high power).
- Allow the butter to cool slightly so it doesn’t scramble the egg.
- Add the egg, buttermilk, oil, and vanilla to the melted butter.
- Whisk until fully combined.
- Combine Wet and Dry Ingredients:
- Pour the wet mixture over the dry ingredients.
- Stir until just combined; the batter will be somewhat lumpy. Do not overmix, as this will make the bread tough.
- Prepare the Raspberries:
- In a medium bowl, gently toss the raspberries with the remaining 2 tablespoons of flour.
- This step helps to reduce sinking while baking.
- Fold in the Raspberries:
- Add the floured raspberries to the batter.
- Fold very lightly to combine, being careful not to crush the berries.
- Bake the Bread:
- Pour the batter into the prepared loaf pan.
- Smooth the top lightly with a spatula, pushing the batter into the corners and sides as necessary.
- Bake for 45 minutes to 1 hour. The bread is done when the top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (avoiding the raspberries) comes out clean or with a few moist crumbs, but no batter.**
- Cool and Serve:
- Allow the bread to cool in the pan for about 15 minutes before turning it out onto a wire rack.
- Let it cool completely before slicing and serving.
- Storage:
- Store the bread in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze the bread for up to 6 months.
Tips
- Raspberry Selection: Fresh raspberries work best for this recipe. If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes before using.
- Avoid Overmixing: Stir the batter until the ingredients are just combined. Overmixing can result in a dense and tough bread.
- Even Berry Distribution: Tossing the raspberries in flour helps to keep them evenly distributed throughout the bread, preventing them from sinking to the bottom.
Enjoy this Raspberry Bread with a cup of coffee or tea for a delicious treat any time of day!
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