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