Bread with Raspberries and Raspberries
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.
- 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
Instructions
- Preheat 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 wet and dry ingredients, mixing until just combined.
- Gently fold in raspberries without crushing them.
- Pour batter into the prepared loaf pan.
- Bake for 45–55 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan briefly, then transfer to a wire rack to cool completely.
- 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
