Description
This best raspberry bread recipe creates a perfectly moist quick bread bursting with fresh berries. Ideal for breakfast, brunch, or gifting!
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅓ cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1½ cups fresh raspberries
- 1 tablespoon all-purpose flour (for coating berries)
- 1 tablespoon granulated sugar (for sprinkling on top)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Gently toss raspberries with 1 tablespoon flour and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk melted butter, egg, milk, vanilla, and almond extract until smooth.
- Pour wet ingredients into dry and fold together gently with a spatula until just combined. Batter should remain slightly lumpy.
- Carefully fold in the flour-coated raspberries.
- Transfer batter to loaf pan, sprinkle with 1 tablespoon sugar, and smooth the top.
- Bake 55–65 minutes, or until golden and a toothpick comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
Use fresh, firm raspberries for best results. Coat berries in flour to help suspend them in the batter. Don’t overmix or bread will be dense.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 14g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: raspberry bread, quick bread, raspberry loaf, moist raspberry bread, breakfast bread