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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More Fruit Bread Recipes:
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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!
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!
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.
I made these with almond milk and a tbsp of lemon juice. Best muffins ever! Going to try mixed berries today.
Thanks for LMK you think they are the best muffins ever! LMK how it goes with mixed berries!
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.
Can’t believe you have yummy looking raspberries this time of year, I’m envious! Glad you loved the bread and will make it again!
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.
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.
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Those are my books! Glad this bread was an eclipse party hit!
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!
Thanks for trying the recipe and glad your improvising paid off and it turned out great!
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!
Thanks for trying the recipe and I’m glad it came out great for you! And in a toaster oven no less…awesome!
It’s a Breville–a real workhorse! We live in our RV fulltime, so the Breville IS my oven.
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.
Thanks for trying the recipe and I’m glad it came out great for you! I love that you have fresh raspberries from your garden – what a delicacy!
My husband loved this bread! Thanks for sharing :) Can it be frozen successfully? If so, for how long?
Yes my guess would be 2-3 months; bread freezes well in general. Glad he loved it!
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!
Thanks for trying the recipe and I’m glad it came out great for you!
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.
That’s a trick that will generally work in a pinch and glad it seemed to work out for you!
I dont have buttermilk, can in use regular milk instead?
No
Well what CAN I use for replacement of buttermilk??
The recipe calls for buttermilk for a reason: you need to use it.
I have had not tinkered around with trying to substitute yogurt that’s been thinned out, etc. so cannot make any other suggestions other than to follow the recipe as written.
I used regular milk. Turned out great.
Thanks for trying the recipe and I’m glad it came out great for you! Glad regular milk was just fine!
I made the bread as muffins and it took 30 minutes for them to cook through. They’re so good!
Thanks so much! I’m definitely making them this weekend!
I’ve made this twice with raspberries and once with blackberries. It is sooo good! Takes about an hour and 15 mins to bake through. I’m wondering if anyone has tried it as muffins and how long should they take?
Most muffins take 17-25 minutes, depending on the batter, the oven, etc. Just keep an eye on them, you’ll know when they’re done.
Made this tonight with some fresh raspberries that we’re getting a little mushy. Followed the recipe to a T! Awesome! This is a keeper especially with all the wild raspberries I get! Thank you!
Thanks for trying the recipe and I’m glad it came out great for you! Fresh, wild raspberries – how amazing!