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!!
Easy Raspberry Bread Recipe
I have 40+ recipes for banana bread, cherry bread, blueberry bread, peach mango bread, and pineapple bread. There’s strawberry rolls, orange rolls, mixed 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.
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
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.
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.
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.
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!
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
The Best Raspberry Bread
Ingredients
- 2 cups + 4 tablespoons all-purpose flour, divided
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- ¼ cup unsalted butter, melted
- 1 large egg
- ¾ cup buttermilk
- ¼ cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 10 to 12 ounces raspberries, about 2 cups*
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
- 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.
- To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
- 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.
- 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).
- Add the raspberries to the batter and fold very lightly to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- 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.**
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!
Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar.
Peach Mango Coconut Oil Banana Bread — The softest, moistest banana bread that tastes like a tropical vacation!
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!
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
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!
Holy cow! This was AMAZING!!!! Made it tonight after perusing Pinterest for some recipes to use the 15 cups of raspberries we’ve picked the last few days!! Just the right amount of sweetness, and I agree that the more raspberries in each bite, the better! I will be making a few more batches over the next couple of days to use up my berries, and I’ll freeze the loaves. The only differences I had were that I didn’t have buttermilk on hand, so I used whole milk with a few teaspoons of vinegar per the substituting guide in my Betty Crocker cookbook. I also made 4 mini loaves instead of a big loaf – my oven cooks unevenly (it’s old) and I find I have more success that way. Thanks for the great recipe!
Glad that the whole milk/vinegar swap worked for you and I totally agree with your thoughts about mini loaves cooking more evenly in general, especially if it’s an older oven! Thanks for trying the recipe and I’m glad it came out great for you!
i’ve made this a few times now with a frozen berry mix and it’s delicious! this morning, i used it to make french toast and it was incredible!!! probably one of the best french toast dishes i’ve ever had!! :)
Thanks for trying the recipe and I’m glad it’s a favorite!
Looks gorgeous and yummy!! Quick question. Can I substitute with frozen strawberries? Do let me know pls! Thanks.
Probably will be fine to swap frozen strawberries for the frozen raspberries I used.
I just made this with strawberries instead of raspberries in my toaster oven, and it so good and easy to make!! it was delicious! thanks for a great recipe! i’m planning on making a bunch of your other breads soon!
Thanks for trying the recipe and I’m glad it came out great for you! And in a toaster oven no less, wonderful!
people are still raving about this bread days later! i bought frozen mixed berries recently and will have to make this again soon!
Thanks for trying the recipe and I’m glad it came out great for you! And that people are still raving about it! Love that!
Wow this looks great! I was just wondering though, do you thaw the frozen raspberries first?
No I add them frozen and that’s what I recommend doing so they’re not overly soft and watery upon being added to the batter.
I made it last night using fresh raspberries and added mixed with some blueberries(kept total fruit measurement the same). It was so delicious…my kids loved it!!!!! It was so moist they thought it was cake
Thanks for trying the recipe and I’m glad it came out great for you! And yes so super moist it’s almost like having cake :) Love that you worked in some blueberries!
I made it today using fresh raspberries. It baked 50 minutes and is delicious. Thank you!
Thanks for trying the recipe and I’m glad it came out great for you!
I made the raspberry bread it was delicious. I used fresh raspberries and at 350 degrees it took almost two hours to bake.
Thanks for trying the recipe and I’m glad it came out great for you!
This looks delicious. I can tell from the ingredients it will be spectacular. I am planning on making this and surprising my teen-aged son who loves raspberries (his favorite berry) and loves trying new recipes I’ve cooked or baked. I will have it ready for an after-school snack with a cup of hot tea since it’s a little chilly here today. Averie, thanks so much for the recipe. I will let you know how it turns out.
Delicious Raspberry-bread! I just made one and it is simply wonderful, thank you for this recipe!
Thanks for trying the recipe and I’m glad it came out great for you!
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.
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!
I hope it comes out great for you – LMK! I know fresh berries are a delicacy this time of year!
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.
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!
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!
Great and glad everything worked out!
I made this tonight, and it was terrible. I followed the recipe exactly and even used fresh raspberries. It tasted like sawdust.
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.
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.
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!
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!