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.
Baking Tips & Things to Know
- This recipe uses both melted butter and oil. The butter adds flavor, while the oil keeps the loaf moist for much longer.
- We’re using buttermilk for a soft and tender crumb. If you don’t have buttermilk, you can make your own by combining 2 teaspoons of freshly squeezed lemon juice (or distilled vinegar) with ¾ cup of milk. The lemon juice/vinegar sours the milk, to provide the same effect of buttermilk. You can learn all about buttermilk and making your own here.
- This recipe can be made with fresh or frozen berries. If using frozen berries, do not thaw them first. Your baking time will likely be a little longer if using frozen berries.
- I used an 8 ½ by 4 ½ inch (21.5x 11.5 cm) loaf pan for the photos. You can also use a 9×5 inch (23×12.7 cm). However, do not use an 8×4 inch loaf pan because it is too much batter and can overflow.
- Do not overmix the batter. Overmixing can make the loaf tough instead of tender.
Note: It can be tempting to add more and more berries. However, I found that if you add too many berries the loaf doesn’t rise as nicely and loses its integrity (AKA falls apart) when you go to slice it. I found 1 ½ cups the perfect amount.
Make Ahead & Freezing Tips
Making this raspberry bread is very quick, however the bake time is long (about 1 hour) and it will need to cool first if you plan to add the glaze (otherwise, it will melt). It will stay tender in an airtight container at room temperature for about 3-4 days. Once the bread is fully cooled, it freezes beautifully. Simply
- Wrap the entire loaf or individual slices in plastic wrap. Wrap at least twice to ensure that the entire bread is covered.
- Place the wrapped loaf or slices into a freezer bag or freezer container and freeze for up to 2 months.
- When ready to thaw, thaw in the fridge. Then bring to room temperature before enjoying. If you thaw on the counter, it can get soggy around the edges while still being frozen in the middle.
Simple, buttery and bursting with sweet raspberries – this easy raspberry bread is the perfect treat. And if you’re looking for even more recipes with sweet berries, then be sure to try:
- 9x5 inch (23x13 cm) loaf plan or 8.5x4.5 inch loaf pan
- 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
- 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
- Preheat the oven to 350F degrees. Grease and flour a 9x5 inch (23x13 cm) loaf pan. Alternatively, line the bottom with baking paper and grease and flour the sides.
- In a large bowl, whisk together the 2 cups flour, baking powder and salt.
- In a separate large bowl, whisk together the melted butter, oil, sugar, eggs lemon zest, vanilla extract and milk. Whisk until the mixture looks even in color.
- Make a well in the middle of the dry ingredients, then pour the wet ingredients into the well. Do a few stirs with a rubber spatula or wooden spoon, then whisk until incorporated, but stop whisking as soon as the mixture is evenly mixed.
- In a separate small bowl, toss the raspberries with the 1 tablespoon of flour.
- Carefully fold the raspberries into the batter using a rubber spatula or wooden spoon.
- Spoon the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean or with a few crumbs. Check the bread around 40 minutes. If the top is already golden brown, tent a piece of aluminum foil overtop of the loaf and continue baking to prevent overbrowning.
- Cool the loaf in the pan for at least 20 minutes, then carefully invert and continue cooling on a wire rack.
- Whisk together the powdered sugar, lemon juice and 1 tablespoon of milk. If the glaze is too thick, add a little extra milk. It should be thin enough to drizzle, but still white in color.
- Drizzle the glaze on top of the cooled loaf. Let the glaze harden for about 20 minutes before slicing.
- Pan Sizes: This recipe is too much batter for an 8x4 inch loaf pan.
- Buttermilk: You can make your own buttermilk by adding 2 teaspoons of freshly squeezed lemon juice to ¾ cup milk. Give it a stir and let it sit for 3-5 minutes before using.
- Berries: If using frozen berries, do not thaw them first.
- Storage: Store loaf in an airtight container at room temperature for up to 4 days. Cooled raspberry bread can be wrapped in plastic wrap then placed in a freezer bag and frozen for up to 2 months. Thaw in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 slice with glaze, assuming the loaf is sliced into 10 equal pieces and all the glaze is used.