Raspberry Bread – Moist, Tender & Filled with Berries

This easy raspberry bread is the perfect loaf. It’s moist, buttery and filled with sweet raspberries throughout. Delicious for breakfast, morning coffee or afternoon tea – you’ll make this recipe again and again. Best of all, it can be made with fresh or frozen berries.

This raspberry bread is somewhere in between a raspberry muffin and a slice of buttery pound cake. It’s extremely moist with a soft crumb and golden edges. Sweet raspberries dot the bread and there’s just a hint of lemon zest to balance out the flavor perfectly. You can add a drizzle of glaze on top for a slightly sweeter bread, but that’s totally up to you.

What I also love about this recipe is that it can be made entirely by hand without the use of an electric mixer. Quick, easy delicious.

Ingredients:

Raspberry Bread

• 2 cups all-purpose flour (250 grams)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup unsalted butter (56 grams) melted
• ¼ cup vegetable oil (60 ml) canola oil works too
• 1 cup granulated sugar (200 grams)
• 2 large eggs room temperature
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• ¾ cup buttermilk (180 ml) room temperature
• 1 ½ cups raspberries fresh or frozen, do not thaw
• 1 tablespoon all-purpose flour

Glaze

• 1 cup powdered sugar (110 grams) AKA icing sugar
• 1 tablespoon lemon juice (15 ml) freshly squeezed
• 1-2 tablespoons milk (15-30 ml) 1% or 2% work well