Description
The Best Raspberry Bread is an ultra-moist quick bread packed with juicy raspberries and bursting with sweet berry flavor in every bite.
Ingredients
- 2 cups + 4 tablespoons all-purpose flour, divided
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- Pinch of salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 10 to 12 ounces raspberries
Instructions
1. Preheat the oven to 350°F and grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups plus 2 tablespoons flour, brown sugar, granulated sugar, baking soda, and salt.
3. In a microwave-safe bowl, melt the butter and let it cool slightly.
4. Whisk the egg, buttermilk, oil, and vanilla extract into the melted butter until combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined without overmixing.
6. In a separate bowl, toss the raspberries with the remaining 2 tablespoons flour.
7. Fold the raspberries gently into the batter.
8. Transfer the batter into the prepared loaf pan and smooth the top evenly.
9. Bake for 45 minutes to 1 hour, or until the bread is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. If needed, tent the loaf loosely with foil during baking to prevent over-browning.
11. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.
Notes
Fresh raspberries are recommended for the best texture and baking time.
Coating the raspberries in flour helps keep them from sinking to the bottom of the loaf.
Store the bread airtight at room temperature for up to 1 week or freeze for up to 6 months.
Nutrition
- Serving Size: 1 slice
- Calories: 326
- Sugar: 23g
- Sodium: 169mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 87mg