The Best Raspberry Bread

The Best Raspberry Bread – There are almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You’ll want to make it over and over because it’s super soft and just bursting with juicy berries!!


Raspberry Bread loaf sliced

Easy Raspberry Bread Recipe

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

This raspberry bread recipe is loosely based on my Cinnamon Ribbon Bread recipe, and I’ve also made it as muffins.I love that recipe because the bread is fall-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 and best loaf of raspberry bread ever.

The bread is bursting with raspberries in every bite. There are 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! 

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.

easy raspberry dessert recipe

What’s in Raspberry Bread? 

For this easy raspberry recipe, you’ll need a handful of basic pantry staples. The key ingredients in this recipe are: 

  • All-purpose flour
  • Light brown sugar
  • Granulated sugar
  • Baking soda
  • Salt
  • Unsalted butter
  • Egg
  • Buttermilk
  • Vegetable oil
  • Vanilla extract
  • Raspberries

sliced loaf of raspberry fruit bread on cutting board

How to Make Raspberry Bread

This raspberry dessert recipe couldn’t be easier to make! Simply whisk together the wet and dry ingredients in two separate bowls, then combine the two and mix until just combined (the batter may be a little lumpy, but that’s okay). Toss the berries in a few tablespoons of flour before gently mixing them into the batter. 

Turn the batter into a greased loaf pan, then bake for around 45 minutes to an hour. You’ll know the quick bread is finished baking when it’s set on top and a toothpick inserted in the middle comes out clean. Note that baking times will vary depending on whether you use fresh or frozen raspberries. I’ve left detailed notes in the recipe card below to help you out! 

Let the raspberry bread cool for 15 minutes in the pan before turning it out onto a wire rack to cool. This bread needs to cool completely before slicing and serving it, otherwise it’ll fall apart. 

sliced loaf of Raspberry Bread

What to Serve with Raspberry Bread

Don’t get me wrong, this raspberry bread is perfectly delicious as is. But if you want to take things up a notch, I highly recommend making a flavored butter to slather atop a slice. Some of my favorite butters include Blueberry Butter, Strawberry Butter, Honey Butter, and Cinnamon-Sugar Butter

You could even make a Vanilla Browned Butter Glaze to drizzle over top the entire loaf! 

Should I Use Fresh or Frozen Raspberries? 

I used frozen raspberries to make this loaf, 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. Many times in 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 for this fruit bread recipe.

raspberry recipe for quick bread

Is There a Buttermilk Substitute I Can Use? 

I haven’t tried any of the popular buttermilk substitutes when making this raspberry recipe, so I can’t say for certain if you can sub anything for real buttermilk. I highly suggest picking up the real thing if you plan on making this bread recipe. Buttermilk makes this bread extra moist and fluffy, so try to get your hands on some! 

Can I Freeze Raspberry Bread? 

Breads typically freeze well, so most likely the answer is yes! You’ll need to let the bread cool completely before freezing it in a freezer bag (or a few layers of plastic wrap). It should last up to 3 months in the freezer if frozen properly. 

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

Tips for Making Raspberry Bread

There are a few things you need to keep in mind when making this raspberry bread. First and foremost, you need to let the melted butter cool for a minute or two before mixing it in with the wet ingredients. If you don’t give the butter time to cool off, you run the risk of scrambling the egg! 

Also note that it’s important to not over mix the batter. Like I mentioned before, the batter will be slightly lumpy but that’s totally normal. If you try to stir out all the lumps, your raspberry bread will wind up tough and chewy. 

Lastly, make sure to toss the raspberries (fresh or frozen) with some flour before mixing them into the batter. The flour will prevent the berries from sinking to the bottom of the loaf. 

What Else Can I Make with Raspberries? 

If you have lots of raspberries on hand (lucky you!), a few of my other favorite raspberry recipes include my Raspberry Peach Crisp, Raspberry Oatmeal Crumble Bars, and Watermelon Raspberry Slushies. If there are other raspberry desserts you’re dying for me to make, leave me a comment below! 

The Best Raspberry Bread - There's almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You'll want to make it over and over because it's super soft and just bursting with juicy berries!!


The Best Raspberry Bread

The Best Raspberry Bread

There’s almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You’ll want to make it over and over because it’s super soft and just bursting with juicy berries!!

Yield: 1 loaf
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 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 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*


  1. Preheat oven to 350F. Spray one 9×5-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. Bake bread for 45 minutes to an hour. 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.**
  10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
  11. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.


* I used frozen raspberries but highly recommend using fresh if possible.

**Note: Baking time will vary greatly based on if you use 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.

More Fruit Bread Recipes: 

Soft Cherry Bread with Cherry-Almond Glaze — This is a soft, sweet, and easy quick bread to make. It’s perfect for Valentine’s Day, Easter, Mother’s Day, baby or bridal showers, and would be so pretty for a brunch! 

Sweet Soft Cherry Bread with Cherry-Almond Glaze - An easy quickbread that's perfect for Valentine's Day, Easter, or Mother's Day! Because you can never have too much pink!

Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar.

Brown Sugar Blueberry Banana Bread with Blueberry Butter - Blueberry coffee cake meets super soft banana bread! So good!

Peach Mango Coconut Oil Banana Bread — The softest, moistest banana bread that tastes like a tropical vacation!

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

Cinnamon Spice Applesauce Bread — Applesauce keeps this bread so soft and moist! It’s like apple spice cake, disguised as ‘bread’ so you can have extra!

Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

Buttermilk Banana Bread— This homemade banana bread recipe is made with buttermilk and browned butter, which makes it super flavorful. Top it with a schmear of strawberry butter and dig in! 

Coconut Oil Banana Pineapple Bread – Buttermilk, bananas and coconut oil keep this bread super moist, tender and it tastes like a tropical vacation

Pineapple Coconut Oil Banana Bread - No butter used in this soft, moist, fluffy loaf that reminds me of a tropical vacation!

The Best Strawberry Banana Bread — I couldn’t get enough of this super soft, moist bread that’s bursting with juicy strawberries in every bite. It’s a fast, easy, no mixer recipe! 

162 comments on “The Best Raspberry Bread”

  1. Thanks so much! I’m definitely making them this weekend!

  2. I made the bread as muffins and it took 30 minutes for them to cook through. They’re so good!

  3. I dont have buttermilk, can in use regular milk instead?

  4. I actually didn’t want to buy buttermilk so I used whole milk and squeezed about a tablespoon of lemon juice into it. Whisked it with a fork until it thickened. It happened pretty quickly. Other than that I followed the recipe pretty closely.

  5. I made this at the weekend and it came out great – tasted great and looked exactly like the pictures! Thank you for this recipe, I’ll definitely be making this again!

  6. My husband loved this bread! Thanks for sharing :) Can it be frozen successfully? If so, for how long? 

  7. Oh my goodness!!!!! I made this yesterday with raspberries I’d just picked from our garden. It. Was. Beautiful!!!!!!!!! Absolutely. The smell of the raspberries as you cut the loaf is intense. Gorgeous. Definitely a keeper. Thanks very much for posting this recipe.

  8. Thanks for this most excellent recipe! I bought teeny raspberries at a farm stand while traveling in Alaska and baked this in my RV toaster oven. Hubby loved it and so did I!

  9. Had rasberrys i got on sale my daughter wanted ahe never ate ans i was affraid were going to go to waste found this recipe but didt have alot of the stuff so i gave it a shot I made the raspberry bread at the top…i didt have buttermilk or oil…i used vanilla yogurt 3/4 cup and 1/4 water also used margarine rather then butter so 1/4 of each…and no egg turned out just as you said moist and beautiful!! Also added a cup of semi sweet c. Chips I had left over great idea!!thank you I will def be trying the others soon!

  10. Do you have a book? Because your recipes are fabulous but your blog loads badly on an iPad and the ads are really annoying. Made the raspberry bread for an eclipse party and it was a huge hit! Thanks.

  11. I made this bread today. Used fresh raspberries that had started to juice. The bread did not have large pieces of fruit but was more infused into the dough giving it a nice raspberry flavor. I had no problems cutting it into nice slices.

  12. I passed by the raspberries at the supermarket and the looked oh so yummy. Only problem was I don’t really enjoy them on their own. Now thinking about it I rarely eat them at all. So I looked up a recipe and luckily came across this one. I got all the ingredients and followed the recipe and oh my god to describe the smell and the taste in one word is almost impossible. Definitely doing this recipe again.

  13. I made these with almond milk and a tbsp of lemon juice. Best muffins ever! Going to try mixed berries today.

  14. I was given a LOT of fresh berries the other day that I had no idea what to do with. My family was just not eating it up quickly enough & I didn’t want them to go bad. So I came across this recipe on Pinterest & knew I had to try it.I doubled the recipe & used a total of 4 cups of mixed berries. It took about 90 minutes for both loaves to finish (I tented them with foil after the first 30 minutes, like you suggested). I worried they would be dry or unevenly baked or something after being in the oven for so long, but they were so moist & beautiful. We enjoyed a slice for breakfast this morning with our coffee. This recipe is going in my recipe box for sure. :)TIP: I never have buttermilk on hand, but if you add 1 TBSP of white vinegar or lemon juice to your milk of choice & leave it for 5 minutes on your counter, it works beautifully!

    Rating: 5
    • Thanks for the 5 star review and glad you loved this! Glad that 2 loaves at once worked as did your shortcut buttermilk (I know that trick but not everyone does). Good job to tent them after 30 minutes so they didn’t get too dark.

  15. The chocolate chips are an excellent addition (I often try to forget them, because they’re not in the ingredient list…). I make about 8 loaves of this every summer when we have ripe raspberries growing in the yard. What we dont eat immediately goes in the freezer. Thaws wonderfully.

    Rating: 5
  16. I made this bread today and used fresh berries from my garden. It took one hour and 15 minutes to bake. The bread is delicious. I will make this often.

    Rating: 5
  17. Delicious bread – very easy recipe and directions. What a great use for our berries we just picked! Now I’d like to try it with our ‘free’ black raspberries that come in 2 weeks earlier – food for thought for next year. Thanks for sharing.

    Rating: 5
  18. Loved this bread, used yogurt instead of buttermilk. Wonderful

    Rating: 5
  19. Made two loaves for my grandchildren’s first day of school… was a hit!Definitely was not done at 45 minutes, so I removed the foil on top & cooked additional 20 minuets before bread was done.

    Rating: 5
  20. Delicious!!!I had some raspberries given to me and though not a raspberry fan accepted them. Then on a mission to use them thoughtfully found this recipe and tried it. Best choice; this bread turned out phenomenal. I portioned the batter into the smaller loaves and baked for approx 45 min. One loaf went to the friends from whence the berries came. ThereThe rest was devoured happily. Will definitely keep this recipe handy. Thanks.

    Rating: 5
  21. I made this recipe after fearing the raspberries in my fridge would go to waste- it was a hit! I wished the bread was a little sweeter; do you think the 1/4 cup of sugar could be modified to 1/2 cup? Or is that too much? Otherwise it was absolutely wonderful!!

    Rating: 5
  22. Could I substitute strawberries in place of the raspberries?

  23. Wonderful bread! My kids thought it could be sweeter, but I say it was the perfect level of sweetness. I used 1.5 c flour and .5 c oats, which I processed into flour. I didn’t have unsalted butter, so I withheld extra salt. I baked it for 55 minutes. Next, I will alter it to make a vegan version and see if it holds up. Thanks for sharing!

    Rating: 5
  24. Hi, Can I use wholewheat flour instead of all purpose flour ? Planning to make it today. Earlier had made banana carrot bread, came out well and was yummy! Thanks.

  25. I’m not a fan of raspberries but being the sweet wife that I am, I made six jumbo muffins for my husband who likes raspberries. I also added a cup of dark chocolate chips. He loves them. I individually wrapped each muffin with love and froze the extras. 40 minute bake time.

    Rating: 5
    • Thanks for the five star review and I’m glad this came out great as jumbo muffins and that is so nice of you to bake something for your husband that you knowingly aren’t that fond of going into it :) Glad he loves them!

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