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!
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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.
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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!
Very moist but not very flavourful.
Thanks for trying the recipe. Perhaps it was the berries themselves maybe not super sweet since it’s not raspberry season right now or the frozen berries you used perhaps were a little lacking? Not sure but thanks for giving the recipe a try.
I made the raspberry bread with black raspberries and it was awesome.
I made the raspberry bread with black raspberries and it was awesome.
Thanks for the 5 star review and I am glad this worked out great with black raspberries!
You have the perfect combination of ingredients in this recipe.Using oil and butter combination is perfect and will guarantee a moist, delicious loaf. I also appreciate that I don’t have to look far to find such lovely fruit recipes! So many to choose from! I just wanted to add that you definitely can sub a milk and vinegar or lemon juice mix for the buttermilk with great success. I have done it and it works great with pretty much every recipe. I don’t have any problems with using froazen berries either, so you can use these with confidence unless of couse a lot of ice is in them!Thanks for wonderful recipes!
You have the perfect combination of ingredients in this recipe.Using oil and butter combination is perfect and will guarantee a moist, delicious loaf. I also appreciate that I don’t have to look far to find such lovely fruit recipes! So many to choose from! I just wanted to add that you definitely can sub a milk and vinegar or lemon juice mix for the buttermilk with great success. I have done it and it works great with pretty much every recipe. I don’t have any problems with using froazen berries either, so you can use these with confidence unless of couse a lot of ice is in them!Thanks for wonderful recipes!
I am so glad that this turned out perfectly for you! Sometimes I too use the milk/vinegar trick (or lemon juice) and it does work if you’re in a jam and don’t have any actual buttermilk. Great to know you don’t have any issues with frozen berries!
I made the best raspberry bread. I used plain Greek yogurt instead of buttermilk as I didn’t have any. Also added a couple tablespoons of almond milk because batter was very stiff and fresh raspberries. I cooked it for 1 hour tenting with foil the last 15 min. It was delicious! Not too sweet. I’ll definitely make this again. Thank you.
I made the best raspberry bread. I used plain Greek yogurt instead of buttermilk as I didn’t have any. Also added a couple tablespoons of almond milk because batter was very stiff and fresh raspberries. I cooked it for 1 hour tenting with foil the last 15 min. It was delicious! Not too sweet. I’ll definitely make this again. Thank you.
Thanks for the 5 star review and I am glad this was the best raspberry bread for you and you’ll definitely make it again!
I wrote to you last July about this bread. Time really does fly. I made it again this year and it is delicious. We had a little piece, while still warm, and it was heavenly. I love the local, fresh produce this time of the year. It is so much more flavorful! Thank you.
I wrote to you last July about this bread. Time really does fly. I made it again this year and it is delicious. We had a little piece, while still warm, and it was heavenly. I love the local, fresh produce this time of the year. It is so much more flavorful! Thank you.
Thanks for the 5 star review and I am glad that you made this bread again this year! I am glad it’s a hit for you – and yes, time really does fly by! I agree too that summer produce is sooo much more flavorful than other times of the year!
This bread is absolutely delicious. I used a very full two cups of fresh raspberries and had to tweak the baking time for my oven. I waited a little longer to cover the bread with the foil and also baked the recipe using fresh raspberries for a good hour. Great texture and perfect mix of sweet and tart, this is definitely a keeper! Oh yes, my husband is smiling as I write this!
This bread is absolutely delicious. I used a very full two cups of fresh raspberries and had to tweak the baking time for my oven. I waited a little longer to cover the bread with the foil and also baked the recipe using fresh raspberries for a good hour. Great texture and perfect mix of sweet and tart, this is definitely a keeper! Oh yes, my husband is smiling as I write this!
Thanks for the 5 star review and I am glad that you loved the bread and it’s a keeper! Also 2 cups of fresh raspberries this time of year is a total delicacy and treat so glad the bread was absolutely delicious!
This is a lovely recipe. I get close to 30 lbs of raspberries from my garden so I was happy to use 2 cups in here. Because I can’t resist, I added the zest of an orange & a couple tablespoons of lemon juice. I also lined my pan with parchment & the loaf came out beautifully. I will make this again. Thanks!
This is a lovely recipe. I get close to 30 lbs of raspberries from my garden so I was happy to use 2 cups in here. Because I can’t resist, I added the zest of an orange & a couple tablespoons of lemon juice. I also lined my pan with parchment & the loaf came out beautifully. I will make this again. Thanks!
Thanks for the 5 star review and great you could use up so many raspberries. I only wish I had that many to use :)
I couldn’t wait to make this bread. There is a fabulous 200-acre farm market in Milford, N.J. They grow just about anything you can think of. Our summer here in Buck Co,, Pa. has been horribly hot and dry. It has probably affected the red raspberry crop but I was determined to buy the berries from Phillip’s. We use to pick but not this summer. They cost $4.00 for a 1/2 pint box!. It was definitely worth it. My kitchen is 84-86 degrees so I appreciated your quick and super easy recipe. It turned out perfectly. I’m going to freeze pieces for our weekly visit to Cherie’s with her coffee. Next, I’m making the zucchini chocolate chip bread. Thanks!
I couldn’t wait to make this bread. There is a fabulous 200-acre farm market in Milford, N.J. They grow just about anything you can think of. Our summer here in Buck Co,, Pa. has been horribly hot and dry. It has probably affected the red raspberry crop but I was determined to buy the berries from Phillip’s. We use to pick but not this summer. They cost $4.00 for a 1/2 pint box!. It was definitely worth it. My kitchen is 84-86 degrees so I appreciated your quick and super easy recipe. It turned out perfectly. I’m going to freeze pieces for our weekly visit to Cherie’s with her coffee. Next, I’m making the zucchini chocolate chip bread. Thanks!
Thanks for the 5 star review and glad this turned out perfectly! All food costs seem so high lately so I understand totally.
I baked this bread using frozen mixed berries and it turned out perfect. I will definitely put this recipe in rotation.