Description
Raspberry bread brings comfort straight from the kitchen to your table with fresh, juicy berries tucked into a tender, golden loaf. Baked with simple ingredients and warm love, this treat turns ordinary mornings into something special that makes breakfast feel like a personal celebration.
Ingredients
Scale
Primary Ingredients:
- 10 ounces raspberries
- 2 cups all-purpose flour
- 1 large egg
- ¾ cup buttermilk
- ¾ cup light brown sugar
Supporting Ingredients:
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ¼ cup canola oil
Seasoning and Leavening:
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 pinch salt
- 4 tablespoons all-purpose flour
Instructions
- Prepare your oven to 350F and coat a 9×5-inch loaf pan with nonstick spray, ensuring complete coverage.
- Combine 2 cups + 2 tablespoons flour, brown sugar, granulated sugar, baking soda, and salt in a large mixing bowl. Whisk thoroughly to distribute ingredients evenly.
- Melt ¼ cup unsalted butter in a microwave-safe container for 45 seconds. Let it cool slightly to prevent egg scrambling.
- Blend 1 large egg, ¾ cup buttermilk, ¼ cup canola oil, and 2 teaspoons vanilla extract into the melted butter. Mix until smooth.
- Pour liquid ingredients into dry mixture. Stir gently until just combined, accepting some lumps in the batter.
- Toss 10-12 ounces raspberries with 2 tablespoons flour, ensuring each berry gets a light coating.
- Fold raspberries into batter with minimal stirring to prevent berry crushing.
- Transfer batter to prepared pan, smoothing surface carefully and pressing into corners.
- Bake for 45-60 minutes at 350F. Check doneness with a toothpick inserted in center – it should emerge with minimal moist crumbs.
- Rest bread in pan for 15 minutes, then transfer to wire rack for complete cooling before slicing.
- Store bread in airtight container at room temperature for up to one week or freeze for six months.
Notes
- Coat raspberries in flour to prevent them from sinking to the bottom of the bread during baking.
- Cool melted butter before mixing with eggs to avoid scrambling and ensure a smooth batter.
- Mix the batter just until combined, leaving some lumps for a tender, soft texture.
- Store the bread in an airtight container at room temperature for up to a week, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 45 to 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg