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Raspberry Bread

Raspberry Bread: Irresistibly Moist and Bursting with Flavor

This Raspberry Bread is irresistibly moist and bursting with flavor, making it a perfect addition to your breakfast table.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: Baked Goods
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Raspberries Fresh fruit providing sweetness and tartness; consider frozen raspberries for year-round enjoyment, just reduce liquid slightly.
  • 2 cups All-Purpose Flour Main structure ingredient needed for a soft bread texture; can be swapped with gluten-free flour if desired.
  • 1 cup Granulated Sugar Adds sweetness; try honey or a sugar alternative to reduce sugar content.
  • 2 teaspoons Baking Powder Essential leavening agent for a perfect rise; no substitutions needed here!
  • 1 teaspoon Salt Enhances flavor; kosher or sea salt works beautifully as alternatives.
  • 2 large Eggs Provide moisture and binding; for a vegan twist, use flax eggs.
  • 1/2 cup Butter Adds richness and flavor; can substitute with vegetable oil or non-dairy butter for a vegan option.
  • 1 teaspoon Vanilla Extract Boosts the flavor profile; optional if you prefer a simpler taste.

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, melted butter, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  5. Gently fold in the raspberries, being careful not to break them.
  6. Pour the batter into your greased loaf pan and smooth the top.
  7. Bake for 50-60 minutes, checking for doneness with a toothpick.
  8. Let the Raspberry Bread cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

This Raspberry Bread is best enjoyed fresh but can be stored in an airtight container for up to three days.

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