Raspberry Bread
Soft, moist Raspberry Bread filled with juicy raspberries and finished with an optional vanilla glaze. This easy homemade quick bread is perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
For the Bread
- 2 cups 250g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup 56g unsalted butter, melted
- ¼ cup 60ml vegetable oil
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup 180ml buttermilk, room temperature
- 1½ cups fresh or frozen raspberries do not thaw if frozen
- 1 tablespoon all-purpose flour for coating the raspberries
Optional Vanilla Glaze
- 1 cup 110g powdered sugar
- ½ teaspoon vanilla extract
- 1 –2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk the melted butter, vegetable oil, and sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract and buttermilk.
- Gradually fold the dry ingredients into the wet ingredients, mixing only until combined.
- Toss the raspberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Add a few extra raspberries on top if desired.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the optional glaze, whisk together the powdered sugar, vanilla extract, and milk until smooth. Drizzle over the cooled loaf before slicing.
Notes
This loaf is best when the batter is mixed gently, as overmixing can make it dense instead of soft and tender. If you're using frozen raspberries, add them straight from the freezer without thawing to prevent excess moisture. Tossing the berries with a little flour helps keep them evenly distributed throughout the loaf. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for 6 days, or freeze the unglazed loaf for up to 3 months. Let frozen slices thaw at room temperature and add the glaze after thawing for the best flavor and texture.