Description

This moist raspberry bread features a tender crumb dotted with juicy raspberry pockets and a satisfyingly crispy golden crust. It’s simple to make with basic ingredients and perfect for brunch or a snack.

Ingredients

Scale

2 cups (240 grams) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (150 grams) granulated sugar
½ cup (115 grams) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
¾ cup (180 ml) buttermilk, room temperature (or milk plus 1 tbsp lemon juice)
1 teaspoon vanilla extract
1½ cups (about 225 grams) fresh raspberries (frozen raspberries work well too, just don’t thaw)
1–2 tablespoons coarse sugar (optional, for topping)

Instructions

Preheat your oven to 350°F (175°C). Position the rack in the middle. Grease your 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper if desired.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In another bowl, whisk granulated sugar with melted butter until smooth. Beat in eggs one at a time, then stir in buttermilk and vanilla extract.
Pour the wet mixture into the dry ingredients and gently fold using a spatula until just combined. Avoid overmixing.
Carefully fold in the fresh raspberries, using a light touch to keep them intact.
Spoon the batter into the prepared loaf pan and smooth the top gently.
Optionally, sprinkle coarse sugar over the batter for a sparkling, crisp crust.
Bake for 50-60 minutes, checking doneness with a toothpick inserted in the center. If the crust browns too quickly, tent loosely with foil after 40 minutes.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use fresh or frozen raspberries (do not thaw frozen to avoid watery batter). Gently fold berries to keep them intact. Avoid overmixing the batter to prevent toughness. Let bread cool completely on a wire rack to maintain a crispy crust. Optionally sprinkle coarse sugar on top before baking for extra crunch.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Bread
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of l
Calories: 220
Fat: 10
Carbohydrates: 30
Fiber: 2
Protein: 4

Keywords: raspberry bread, moist bread, quick bread, homemade bread, crispy crust, easy bread recipe, brunch bread, berry bread