Bread with Raspberries and Raspberries

Why You’ll Love This Recipe

This recipe delivers a tender, flavorful bread with juicy raspberries in every bite. It’s easy to make with basic ingredients and has a natural balance of sweetness and tanginess. Great for enjoying fresh or sharing with others.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
salt
eggs
milk
vegetable oil or melted butter
vanilla extract
fresh or frozen raspberries

Directions

Preheat your oven to 180°C (350°F) and grease a loaf pan.

In a bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, mix eggs, milk, oil or melted butter, and vanilla extract.

Gradually combine the wet ingredients with the dry ingredients, mixing until just combined.

Gently fold in the raspberries, being careful not to crush them.

Pour the batter into the prepared loaf pan.

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Slice and serve.

Servings and timing

Servings: 8–10 slices
Prep time: 15 minutes
Cook time: 45–55 minutes
Total time: about 1 hour 10 minutes

Variations

Add a lemon zest for a citrus flavor boost.

Sprinkle sugar on top before baking for a crisp crust.

Add a light glaze for extra sweetness.

Mix in white chocolate chips for a richer taste.

Use whole wheat flour for a heartier texture.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Reheat slices briefly in the microwave if desired, or enjoy at room temperature.

FAQs

Can I use frozen raspberries?

Yes, just add them frozen to prevent excess moisture.

Why did my bread turn purple?

The raspberries may have been overmixed into the batter.

Can I make it less sweet?

Yes, reduce the sugar slightly.

How do I keep raspberries from sinking?

Toss them lightly in flour before adding to the batter.

Can I freeze raspberry bread?

Yes, freeze for up to 2 months.

What pan size should I use?

A standard 9×5 inch loaf pan works well.

Can I use other berries?

Yes, blueberries or blackberries work too.

Why is my bread dense?

Overmixing the batter can cause density.

Can I make muffins instead?

Yes, adjust baking time to about 20–25 minutes.

How do I know when it’s done?

A toothpick inserted in the center should come out clean.

Conclusion

Bread with raspberries is a simple, delicious treat that brings together soft texture and bright fruit flavor. It’s easy to prepare and perfect for enjoying any time of day.

Bread with Raspberries and Raspberries

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A soft and moist raspberry bread filled with bursts of sweet-tart berries throughout. Perfect for breakfast, snacks, or a light dessert with fresh fruity flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen raspberries

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Instructions

1. Preheat oven to 180°C (350°F) and grease a loaf pan.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix eggs, milk, oil or melted butter, and vanilla extract.
4. Gradually combine wet and dry ingredients, mixing until just combined.
5. Gently fold in raspberries without crushing them.
6. Pour batter into the prepared loaf pan.
7. Bake for 45–55 minutes until a toothpick inserted in the center comes out clean.
8. Cool in the pan briefly, then transfer to a wire rack to cool completely.
9. Slice and serve.

Notes

• Toss raspberries in flour to prevent sinking.
• Add lemon zest for a citrus twist.
• Sprinkle sugar on top before baking for a crisp crust.
• Mix in white chocolate chips for extra richness.
• Store at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freeze for up to 2 months if needed.

Nutrition

• Serving Size: 1 slice
• Calories: 240 kcal
• Sugar: 16 g
• Sodium: 180 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg