SPREAD LOVE

Easy Raspberry Bread Recipe

A warm, sliceable loaf studded with bright raspberries makes any morning feel special. Friendly and approachable, this easy raspberry bread is perfect for bakers who want impressive flavor without fuss. If you love quick loaves, you might also enjoy this easy banana bread with chocolate chips for another crowd-pleaser.

Why Make This Recipe

Quick to mix: ready from bowl to oven in about 15 minutes.
Versatile: swaps easily for whole wheat, buttermilk, or frozen fruit.

A single loaf gives you breakfast, snack, and a thoughtful homemade gift all at once.

Ingredients

2 cups all-purpose flour (or whole wheat flour for a healthier option)
1 cup granulated sugar (adjust to taste)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (or buttermilk for extra tang)
1 1/2 cups fresh or frozen raspberries (do not thaw if using frozen)

Step-by-Step Guide to Making Easy Raspberry Bread

Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and lightly flouring it, or line it with parchment paper for easy removal. A well-prepared pan makes slicing and presentation much easier.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Whisking distributes the leavening agents so the loaf rises uniformly.
Cream Butter and Sugar
In a separate bowl, beat the softened butter and sugar until light and fluffy—about 2–3 minutes with an electric mixer. Add the eggs one at a time, mixing well after each addition to keep the batter smooth and emulsified. Stir in the vanilla extract.
Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the butter mixture, alternating with the milk (start and end with dry ingredients). Mix until just combined—small streaks of flour are fine. Overmixing activates gluten and can create a dense loaf rather than a tender crumb.
Fold in Raspberries
Gently fold in the raspberries with a spatula. If using frozen raspberries, add them directly to the batter to help prevent excess bleeding; if using fresh, be careful not to crush them as you fold. A light dusting of flour on berries can also reduce sinking and streaking.
Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the loaf browns too quickly, tent lightly with foil for the last 15 minutes.
Cool and Serve
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slicing warm can cause the loaf to crumble; letting it cool gives cleaner slices and better texture. Serve plain, slathered with butter or cream cheese, or toasted lightly for a crisp edge.

Best Way to Store Easy Raspberry Bread

Room temperature: Store wrapped tightly in plastic wrap or in an airtight container for up to 2 days at about 68–72°F (20–22°C).
Refrigerator: Keep in an airtight container for up to 1 week at 35–40°F (2–4°C); let slices come to room temp before serving for best texture.
Freezer: Wrap tightly in plastic and then foil, or use a freezer-safe container; freeze up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator or on the counter for a few hours.

Serving Suggestions for Easy Raspberry Bread

Breakfast: Serve toasted with cream cheese and a drizzle of honey for a quick, elegant morning.
Brunch platter: Slice and arrange with fresh fruit, yogurt, and soft cheeses for a relaxed weekend spread.
Snack or dessert: Warm a slice and top with a spoonful of vanilla ice cream or a dollop of whipped cream.
Gift idea: Wrap a cooled loaf in parchment and tie with twine for a homemade present—add a note suggesting refrigeration if they won’t eat it within a couple of days.

Tips to Make Easy Raspberry Bread

Q: How do I keep it moist?
A: Use buttermilk or sour cream instead of regular milk for extra tenderness, and avoid overmixing the batter.

Q: How do I prevent raspberries from sinking?
A: Toss berries in a tablespoon of flour before folding them into the batter, and fold gently to keep air in the batter.

Q: Can I use other berries?
A: Yes—blueberries or a mixed berry blend work beautifully. Reduce sugar slightly if fruits are very sweet.

Variation (if any)

Try a streusel top: Combine 1/4 cup brown sugar, 2 tablespoons flour, 2 tablespoons softened butter, and a pinch of cinnamon. Sprinkle over the batter before baking for a crunchy, caramelized topping. For a lighter version, swap half the butter for applesauce and use whole wheat pastry flour; the loaf will be denser but still flavorful.

FAQs

Q: Can I use frozen raspberries?
A: Yes—add them straight from the freezer to the batter without thawing to reduce bleeding and sogginess.

Q: Do I need to sift the flour?
A: Not strictly necessary, but sifting helps remove lumps and aerates the flour for a lighter crumb.

Q: How do I know when the bread is done?
A: Insert a toothpick into the center—if it comes out with just a few moist crumbs (not wet batter), the loaf is ready.

What if my top browns too fast?

Tent loosely with aluminum foil halfway through baking to prevent overbrowning while the center finishes cooking.

Can I make muffins instead of a loaf?

Yes: divide the batter into a standard muffin tin and bake at 375°F (190°C) for 18–22 minutes.

Q: Is there a gluten-free option?
A: Substitute a gluten-free flour blend cup-for-cup and add 1/4 teaspoon xanthan gum if your blend lacks a binder; expect a slightly different crumb and texture.

Extra Notes and Baking Technique Insights

Room-temperature ingredients: Make sure butter, eggs, and milk are at room temperature to ensure the batter emulsifies properly and traps air for a tender crumb. Cold ingredients can cause the batter to separate or become lumpy.
Folding technique: Use a rubber spatula and a light hand—cut through the center, sweep across the bottom, and lift. Rotate the bowl as you fold to ensure even distribution without overworking the mix.
Pan choice: A metal loaf pan heats faster and gives better rise and crust color; glass takes longer and can cause the edges to overbake a bit. Line pans with parchment for clean removal.
Flavor add-ins: A tablespoon of lemon zest brightens raspberry’s tartness; a tablespoon of almond extract provides a complementary nutty note—use sparingly as extracts are potent.

Troubleshooting Common Problems

Dense loaf: Often caused by overmixing or expired baking powder. Ensure ingredients are fresh and mix until just combined.
Soggy center: Check oven temperature with an oven thermometer—an under-heated oven can cause inadequate rise and set. Also avoid adding too many wet ingredients or fruit.
Fruit sinking: Coat fruit lightly in flour and fold gently into batter to help suspend them during baking.

Why this recipe works (a closer look)

Balanced sweetness: One cup of sugar provides a pleasant balance to tart raspberries without overwhelming them; adjust based on your fruit’s sweetness.
Texture control: The combination of baking powder and a little baking soda ensures lift and tender crumb; using buttermilk adds acidity that brightens flavor and aids texture.
Simplicity: Few bowls, straightforward steps, and flexible ingredient swaps make this loaf a reliable go-to.

Final thoughts on presentation and timing

For parties, slice the loaf into even pieces and arrange on a long platter. Garnish with fresh raspberries and a dusting of powdered sugar for polish.
Bake the loaf the night before for a brunch; refrigerate and slice in the morning, or freeze slices individually for grab-and-go breakfasts.

Conclusion

For more inspiration and a variation on this classic, see Averie Cooks’ take on the best raspberry bread, which offers another perspective on fruity quick breads. If you want a different quick-bread approach, check out this easy raspberry quick bread recipe from A Baker’s House for alternate mix-ins and topping ideas.