Description
A warm, sliceable loaf studded with bright raspberries, perfect for breakfast or as a thoughtful gift.
Ingredients
Scale
- 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)
Instructions
- 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.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually fold the dry ingredients into the butter mixture, alternating with the milk, until just combined.
- Gently fold in the raspberries, careful not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Store at room temperature for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: raspberry bread, quick bread, baking, breakfast, snacks