Raspberry Bread

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast, Dessert

Cuisine: American

Keyword: Raspberry Bread, Raspberry Loaf

Servings: slices

Author: Fiona Dowling

Equipment

9x5 inch (23x13 cm) loaf plan or 8.5x4.5 inch loaf pan

Ingredients

Raspberry Bread

2 cups all-purpose flour (250 grams)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter (56 grams) melted
1/4 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
3/4 cup buttermilk (180 ml) room temperature
1 1/2 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

Instructions

Raspberry Bread

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.

Glaze

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.

Notes

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 3/4 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.

Nutrition