The Best Raspberry Bread

I have 40+ recipes for banana breadcherry bread, blueberry bread, peach mango bread, and pineapple bread.

There’s strawberry rolls, orange rollsmixed berry scones and multiple blueberry muffin recipes.

 

The Best Raspberry Bread - There's almost more raspberries than bread! Super soft and just bursting with juicy berries! So delishhhh!

So many fruity breads and pastries, but none with just raspberries. It was time to change that and show some raspberry love.

The bread is loosely based on my Cinnamon Ribbon Bread recipe, and I’ve also made it as muffins.

The Best Raspberry Bread - There's almost more raspberries than bread! Super soft and just bursting with juicy berries! So delishhhh!

I love the recipe because the bread is falling apart soft and tender thanks to a trifecta of moisturizing and tenderizing ingredients: butter, oil, and buttermilk.

Butter adds rich flavor, oil keeps baked goods softer and springier than butter alone, and buttermilk provides lightness and fluffiness. With that lineup, it’s impossible to have dry bread.

The Best Raspberry Bread - There's almost more raspberries than bread! Super soft and just bursting with juicy berries! So delishhhh!

Throw in 2 cups of raspberries, and you’re destined for they juiciest and best loaf of raspberry bread ever.

I used frozen raspberries and they released so much juice that I worried the tops and sides of the bread would become too browned before the center cooked through. In 95% of my baking, I use frozen fruit because it saves money and I’m able to stash it in the freezer for rainy day, but save yourself the headache and use fresh berries.

The Best Raspberry Bread - There's almost more raspberries than bread! Super soft and just bursting with juicy berries! So delishhhh!

The bread is bursting with raspberries in every bite. There’s almost as many raspberries as there is bread, perfect for me.

The only thing more perfect would be adding a cup of chocolate chips to the batter. Next time.

The Best Raspberry Bread - There's almost more raspberries than bread! Super soft and just bursting with juicy berries! So delishhhh!

I definitely need to make another loaf because this one disappeared in a day.

But since it’s packed with fruit, it’s automatically healthy of course.

The Best Raspberry Bread - There's almost more raspberries than bread! Super soft and just bursting with juicy berries! So delishhhh!

Print Print Recipe

The Best Raspberry Bread

The bread is falling apart soft and tender thanks to a trifecta of moisturizing and tenderizing ingredients: butter, oil, and buttermilk. Butter adds rich flavor, oil keeps baked goods softer and springier than butter alone, and buttermilk provides lightness and fluffiness. With that lineup, it’s impossible to have dry bread. Throw in 2 cups of raspberries, and you’re destined for they juiciest loaf of bread ever. I highly recommend using fresh rather than frozen raspberries because the later releases so much juice. Baking time will vary greatly based on if using fresh or frozen berries, see below. The bread is bursting with raspberries in every bite and there’s almost as many raspberries as there is bread.

Yield: one 9x5-inch loaf, about 10 slices

Prep Time: 10 minutes

Cook Time: about 45 mins to 1 hr 17 minutes, see directions

Total Time: about 90 minutes, for cooling

Ingredients:

2 cups plus 2 tablespoons all-purpose flour
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon baking soda
pinch salt, optional and to taste
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, about 2 cups (I used frozen but highly recommend fresh)
2 tablespoons all-purpose flour

Directions:

  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
  3. 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.
  4. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
  5. 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.
  6. 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).
  7. Add the raspberries to the batter and fold very lightly to combine.
  8. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  9. Baking time will range greatly based on if using fresh or frozen berries. I used frozen berries and baked for 1 hour 17 minutes, and tented the pan with foil (lay a sheet of foil over top of pan) at the 30-minute mark. If using fresh berries (highly recommended), I estimate baking time to be about 45 minutes; tent pan with foil about 30 minutes into baking to prevent top and sides from becoming overly browned. 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. Optionally, serve bread with Blueberry ButterStrawberry ButterHoney ButterCinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Loosely adapted from Cinnamon-Sugar Crust Cinnamon-Ribbon Bread

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70 Responses to “The Best Raspberry Bread”

  1. #
    1
    Emily @ Life on Food — July 26, 2014 at 3:07 am

    This bread looks so yummy! I would agree though the addition of chocolate chips sounds pretty sweet too.

    Reply

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    2
    Liz S. — July 26, 2014 at 3:21 am

    I say add WHITE chocolate chips next time :D

    Reply

    • Averie Sunshine replied: — July 26th, 2014 at 4:53 am

      I know you love your white choc and your blondies :) xo

      Reply

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    Paula — July 26, 2014 at 4:06 am

    This looks tender indeed–I love all the little spaces that form around the berries. Adding chocolate chips would be wonderful–I’d be tempted to try dark and white just to see which I’d like better!

    Reply

    • Averie Sunshine replied: — July 26th, 2014 at 4:53 am

      Please report back with your findings :)

      Reply

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    Julie — July 26, 2014 at 4:59 am

    I love raspberries, and this bread is beautiful, Averie! I love that it has butter, oil and buttermilk. It doesn’t get much better than that! Looks so good, as always!

    Reply

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    Liz @ Floating Kitchen — July 26, 2014 at 6:53 am

    This looks so great Averie! Can’t wait to try it. I have tons of blackberry bushes around my house, so maybe I’ll be a blackberry-raspberry mix…..yum! Thanks for sharing, as always. Happy weekend!

    Reply

    • Averie Sunshine replied: — July 27th, 2014 at 2:35 am

      A blackberry-raspberry mix sounds awesome!

      Reply

  6. #
    6
    ami@naivecookcooks — July 26, 2014 at 7:10 am

    Averie, this bread looks gorgeous and I love the uniqueness your recipes!!

    Reply

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    Denise | Sweet Peas & Saffron — July 26, 2014 at 8:47 am

    Raspberries are my favorite berry…or fruit for that matter! This loaf looks just so moist and delicious…and i bet that raspberries + brown sugar & butter combo is heaven!

    Reply

    • Averie Sunshine replied: — July 27th, 2014 at 2:34 am

      I would love to swap some of this for your key lime pie sandwich cookies which I pinned and want!

      Reply

  8. #
    8
    lisatberry — July 26, 2014 at 9:01 am

    This bread is beautiful..I’ve had success with every one of your bread recipes that I’ve tried…can’t wait to give this one a try and I’ll take your suggestion and add some choc. chips.

    Reply

    • Averie Sunshine replied: — July 27th, 2014 at 2:32 am

      Thanks, Lisa, for telling me all the other bread recipes of mine have been a success! If you try this one, LMK how it goes!

      Reply

  9. #
    9
    Medha @ Whisk & Shout — July 26, 2014 at 11:46 am

    This is gorgeous and I just bought a box of raspberries… I can’t wait to try!

    Reply

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    10
    Kris — July 26, 2014 at 3:15 pm

    I’m not sure the raspberries would make it into the bread. I LOVE raspberries. I love raspberry baked goods and frankly, I think any kind of chips would ruin it for me–I want the berry and bread flavor without any distraction–but that’s the beauty of baking–we can make things to our own taste!

    Reply

    • Averie Sunshine replied: — July 27th, 2014 at 2:30 am

      Isn’t that the truth, we can customize! Amen! It’s amazing though how many people don’t think to do that. They don’t think to add nuts, swap dark choc chips for white, etc. because it was ‘written that way’. A recipe only works properly for me if I make 17 tweaks to it first…LOL

      Reply

  11. #
    11
    Martha in KS — July 26, 2014 at 3:27 pm

    I also use frozen fruit in baking. I just froze 24 pints of blueberries while they’re in season & cheap. Still have cranberries from last fall. I wonder if this recipe would be good with them – might need to add additional sugar?

    Reply

    • Averie Sunshine replied: — July 27th, 2014 at 2:29 am

      I think this dough base would make a GREAT cranberry loaf. I would bump up the sugar by maybe 1/3 cup and then if you bake it and it’s still too tart, you could do a light powdered sugar icing/glaze. That should handle it!

      Reply

      • Martha in KS replied: — July 27th, 2014 at 6:15 am

        Thanks so much! When the heatwave breaks, I’m baking this.

  12. #
    12
    Laura (Tutti Dolci) — July 26, 2014 at 3:29 pm

    Love how bursting with raspberries this is, pinned!

    Reply

  13. #
    13
    Katie — July 26, 2014 at 3:38 pm

    This: The only thing more perfect would be adding a cup of chocolate chips to the batter. Next time.

    Normally, I’m a purist with breads like this and I don’t like too many competing flavors, but this loaf is pretty much BEGGING for white chocolate chips! Or maybe that is me begging? ;)

    Reply

    • Averie Sunshine replied: — July 27th, 2014 at 2:27 am

      I am normally a purist too and after the fact realized that yeah, with choc chips even better…next time, for sure :)

      Reply

  14. #
    14
    Mir — July 26, 2014 at 6:54 pm

    Heck yeah! This looks incredibly perfect, texture-wise. I think you’ve mastered the art of tempting me with food pics at odd hours!
    And triple yes to chocolate chips. With the raspberries, that’s so good!

    Reply

  15. #
    15
    Cindy A. — July 26, 2014 at 7:12 pm

    I am so making this with raspberry and almonds! Thank you for sharing. :)

    Reply

  16. #
    16
    Rachel @ Bakerita — July 26, 2014 at 8:10 pm

    This bread looks absolutely amazing – so moist and delicious! Don’t expect any less from you :) pinning for sure!

    Reply

    • Averie Sunshine replied: — July 27th, 2014 at 2:24 am

      Thanks for the compliments & pin, Rachel!

      Reply

  17. #
    17
    Jess @ Sweet Menu — July 27, 2014 at 12:08 am

    This loaf looks lovely Averie, I love how the raspberries just pop with their gorgeous colour.

    Reply

  18. #
    18
    Mercedes — July 27, 2014 at 6:45 am

    This bread is so beautiful and looks so delicious! I wish I could have a slice to eat with my coffee right now!

    Reply

  19. #
    19
    Egle — July 27, 2014 at 8:52 am

    Amazing photos, it looks so tasty :)

    http://www.mosette.com

    Reply

  20. #
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    Mary Frances — July 27, 2014 at 4:29 pm

    Phew, Averie, that is one heck of a gorgeous loaf! Raspberries are so good in baked goods – the sugary carbs help balance out the tart berries. Moist breads keep me coming back for one more half slice … and then another half slice … and another :) It would be so worth it with this one!

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 5:09 am

      What you just described is EXACTLY what I did with this bread. I should just have 2 or 3 slices right off the bat. But am the queen of ‘just 1/2 more….’

      Reply

  21. #
    21
    Amy @ Amy's Healthy Baking — July 27, 2014 at 7:22 pm

    “But since it’s packed with fruit, it’s automatically healthy of course.” <– With that reasoning, I'm SO tempted to add fruit to every single baked good I ever make! Seriously the best logic ever. I'm going to bake fruity cookies right now, just to have a "healthy" dinner!! ;) Love the gorgeous berries and their pretty color in your bread Averie. If you had any left, I bet it'd make amazing French toast too!

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 5:07 am

      I bet it would have made amazing French toast but sniff, no leftovers :)

      Reply

  22. #
    22
    I Hate Cold Sores — July 27, 2014 at 11:59 pm

    Oh my glob, those look divine!

    Reply

  23. #
    23
    Jaclyn — July 28, 2014 at 12:08 am

    This bread looks awesome! I’m sure I’d have no problem finishing it off myself :)!

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 5:07 am

      Thanks, Jaclyn, and thanks for all the pins :)

      Reply

  24. #
    24
    sally @ sallys baking addiction — July 28, 2014 at 3:02 am

    What a gorgeous loaf!! The raspberries lend the perfect pop of magenta. I would have no problem finishing this myself. I bet you’d love it with white chocolate – or even a white chocolate glaze. Not that it needs it. Looks perfect on its own!

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 5:07 am

      Sally after I made it and started thinking about chocolate, your rasp-choc banana bread came to mine. Next time :)

      Reply

  25. #
    25
    Vedika @ Hot Chocolate Hits — July 28, 2014 at 12:44 pm

    Your photos are amazing, Averie- and this looks divine. I bet blueberries and blackberries would go great in this as well- like a berry bread :)

    Reply

  26. #
    26
    ste — July 28, 2014 at 12:50 pm

    We really like raspberries and my raspberry patch has been good to me this year. Making raspberry bread is now on my to do list :)

    Reply

  27. #
    27
    Krystle(Baking Beauty) — July 28, 2014 at 8:29 pm

    This look SO moist and delicious. I’ll have to remember that trifecta of ingredients.

    P.S. I like how you think about adding chocolate chips ;)

    Reply

  28. #
    28
    Thalia @ butter and brioche — July 28, 2014 at 9:18 pm

    you can never have too many good sweet bread recipes! i have too many banana bread recipes to count! this raspberry bread looks delicious.. so moist and totally jam packed with flavour. definitely a must try in my kitchen!

    Reply

  29. #
    29
    Desy — July 30, 2014 at 1:32 am

    Yumeee. I want to try Raspberry loaf, can I do it with frozen raspberries?
    Please check out my blog, I am new to the scene and follow back if you likey :-)
    xoxo
    http://www.cookwithdesy.com

    Reply

  30. #
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    Emily — July 30, 2014 at 2:23 pm

    Hi there! Did you thaw your raspberries or put them in the batter frozen? Thank you!

    Reply

    • Averie Sunshine replied: — July 30th, 2014 at 2:30 pm

      I just put them in frozen which was part of the reason that this bread took so long to cook – they released so much moisture. I would use fresh berries next time for sure!

      Reply

  31. #
    31
    Lisa | Mummy Made.It — August 1, 2014 at 3:10 am

    Raspberries are so tasty and this loaf looks like it dripping with flavour

    Reply

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    Thanh — August 5, 2014 at 3:59 pm

    Averie, I wonder if I can replace the flour with gluten – free flour mix? Would it give the same result?

    Thanks a lot!

    Reply

    • Averie Sunshine replied: — August 5th, 2014 at 4:14 pm

      Your guess is as good as mine. Gluten helps things rise and without it, I don’t know what this bread will do if you replace it with a GF baking blend. You can try and see what happens!

      Reply

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    Ceara @ Ceara's Kitchen — August 6, 2014 at 11:20 am

    Averie, you have outdone yourself with this bread – it looks so luscious and soft! Raspberry muffins are one of my favorite kinds (with chocolate!)! Dee-lish!

    Reply

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    34
    Aysun — August 29, 2014 at 9:41 pm

    I’ve tried making this recipe twice and they taste delicious, but for some reason my raspberries end up being super gooey and mushy rather than baked in. Any suggestions or know why that is? I baked it for about 50-55 minutes the second time and it still did that.

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 4:56 pm

      Raspberries are extremely delicate and so I really don’t think there’s anything wrong with smooshed in. I would describe mine as that way too!

      Reply

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    Emily — September 21, 2014 at 6:46 pm

    I made this tonight, and it was terrible. I followed the recipe exactly and even used fresh raspberries. It tasted like sawdust.

    Reply

    • Averie Sunshine replied: — September 21st, 2014 at 7:07 pm

      I’m sorry that you didn’t have good luck with it. Not sure how a cup of sugar in the batter, along with oil and buttermilk and juicy berries could end up with a dry or tasteless loaf of bread. Are you absolutely sure didn’t over-measure the flour and/or hard-pack it into the cup and accidentally therefore add too much? We loved this bread and it’s adapted from a recipe of mine that’s been pinned 500k+ times and thousands of people have literally written to me saying they’ve made it..and this version simply adds raspberries. So not sure what happened.

      Reply

  36. #
    36
    rebecca — September 30, 2014 at 4:06 pm

    The AMAZING photos of this loaf FORCED me to bake it immediately! I used fresh raspberries rather than frozen and your cooking time said 45 mins, but mine has been in there for an hour and the top center is still mush! I hope I haven’t done something wrong, because I totally planned to give myself a belly ache eating too much of it tonight.

    Reply

    • Averie Sunshine replied: — September 30th, 2014 at 6:24 pm

      Just bake until it’s done, whatever that means in your oven. Some ovens run colder and fruit is juicier, etc. I’m sure it’s just fine. Enjoy!

      Reply

      • rebecca replied: — October 1st, 2014 at 6:21 pm

        I ended up cooking it for a bit over an hour and it was perfect. You’re right, it probably is just a difference in ovens. Thanks a lot for sharing your recipes, I see a few more that I definitely want to try!

        • Averie Sunshine replied: — October 1st, 2014 at 6:25 pm

          Great and glad everything worked out!

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    Colette Brunelle — November 15, 2014 at 6:11 am

    I bought fresh berries to make your raspberry bread. I am headed to the kitchen to try it out. I will let you know how it turns out. Thanks for all the great looking bread recipes! I will try several of them over the next few weeks!

    Reply

    • Averie Sunshine replied: — November 15th, 2014 at 12:59 pm

      I hope it comes out great for you – LMK! I know fresh berries are a delicacy this time of year!

      Reply

  38. #
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    Jean — November 21, 2014 at 11:35 am

    I will have to try this with frozen raspberries–it’s cold here, so the raspberries will not be growing now. My DH bought a raspberry bread at a local popular bakery this week but it was not what he expected. It was just OK–I think they used raspberry juice to make it pink, there was not a raspberry in site. I told him I would find a recipe to make at home. And I will have to try the cinnamon because he really likes cinnamon bread.
    Thank you.

    Reply

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