The Best Raspberry Bread – Cozy & Comforting

The Best Raspberry Bread – A cozy, comforting quick bread packed with fresh raspberries. After making this many times, I’ve perfected the texture and flavor. The trick I discovered is using buttermilk for a tender crumb. The golden crust and crispy edges are irresistible. Try it with a cup of coffee or as a snack. It’s better than store-bought! If you love recipes like this, you’ll also enjoy Try this with my Crockpot Cajun Butter Chicken and Serve this with my Garlic Butter Steak Bites shell pasta with Parmesan Cream.

What You'll Need for The Best Raspberry Bread – Cozy & Comforting

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups fresh raspberries
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• Optional: Powdered sugar for dusting
• Optional: Fresh raspberries for garnish

How to Make The Best Raspberry Bread – Cozy & Comforting

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, mix together the melted butter, buttermilk, eggs, and vanilla extract.
4. Step 4: Add the wet ingredients to the dry ingredients and mix until just combined.
5. Step 5: Gently fold in the raspberries.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top.
7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Storing & Reheating The Best Raspberry Bread – Cozy & Comforting

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Make-ahead tip: This bread can be made ahead of time and frozen for up to 3 months.

Freezing The Best Raspberry Bread – Cozy & Comforting

Freeze for up to 3 months. Thaw overnight in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For a sweeter bread, increase the sugar to 1 cup.
• Best substitution: You can substitute the fresh raspberries with frozen raspberries. There's no need to thaw them first.
• Make-ahead: This bread can be made ahead of time and frozen for up to 3 months.
• Scaling: This recipe can be halved or doubled to fit your needs.
• Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil.

The Best Raspberry Bread – Cozy & Comforting

⏱

Prep

15 mins

🍳

Cook

50-60 mins

⏳

Total

1 hr 5 mins

🍽

Serves

1 loaf

🥗

Diet

Gluten-Free (optional)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups fresh raspberries

Seasonings

• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)

Optional Toppings

• Powdered sugar for dusting
• Fresh raspberries for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, mix together the melted butter, buttermilk, eggs, and vanilla extract.
4. Step 4: Add the wet ingredients to the dry ingredients and mix until just combined.
5. Step 5: Gently fold in the raspberries.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top.
7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

• Chef tip: For a sweeter bread, increase the sugar to 1 cup.
• Best substitution: You can substitute the fresh raspberries with frozen raspberries. There's no need to thaw them first.
• Make-ahead: This bread can be made ahead of time and frozen for up to 3 months.
• Scaling: This recipe can be halved or doubled to fit your needs.
• Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds.
• Make ahead: This bread can be made ahead of time and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 280
• Protein: 4g
• Fat: 11g
• Carbs: 42g
• Fiber: 2g
• Sugar: 16g
• Sodium: 220mg
• Cholesterol: 60mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

The Best Raspberry Bread – Cozy & Comforting FAQs

A Warm Final Note

I can’t wait for you to try The Best Raspberry Bread – Cozy & Comforting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!