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Delicious homemade raspberry bread with fresh berries inside

Best Raspberry Bread

A delicious and moist raspberry bread enriched with buttermilk, perfect for breakfast or brunch. Easy to make and packed with fresh raspberries, it makes for a delightful treat any time of the day.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh raspberries Choose bright and firm berries; do not thaw if using frozen.
  • 2 cups all-purpose flour Use a spoon-and-level method to avoid packing.
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, softened Use high-quality butter for the best flavor.
  • 2 large eggs Use room-temperature eggs for better emulsion.
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk Replace with milk + vinegar substitute if needed.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a standard loaf pan with butter or nonstick spray.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  3. In a large bowl, cream the softened butter and granulated sugar until light and airy.
  4. Beat in the eggs one at a time and then stir in the vanilla extract.
  5. Add the dry ingredients and buttermilk in three additions, beginning and ending with the dry mix.
  6. Gently fold in the fresh raspberries without smashing them.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60–70 minutes until a toothpick comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Serve slightly warm with butter or a thin glaze. This bread is freezer-friendly for make-ahead meals.