Easy Raspberry Quick Bread
Fresh Raspberry Bread is the perfect way to showcase summer’s most delicate berry in a tender, sweet loaf! This easy quick bread transforms plump, juicy raspberries into pockets of bright fruit flavor suspended in a moist, golden crumb.
You know those days when you spot the most gorgeous fresh raspberries at the market and just can’t resist buying them? Well, I’ve got the perfect recipe that’ll make those berries shine! This raspberry bread is hands-down one of my family’s absolute favorites – we’re talking about a loaf that disappears fast! And there’s nothing quite like the smell of this bread baking in the oven – it fills the whole house with the most amazing berry-vanilla aroma!
I’ll be honest, this might just be the easiest quick bread recipe in my collection! We make it constantly during raspberry season, and even picky eaters can’t resist a thick slice when it’s still slightly warm from the oven. You don’t need any fancy equipment or baking skills for this one – just a couple of bowls and a whisk.
Plus, it’s super versatile – I love it for breakfast with a smear of butter, packed in lunchboxes, or even dressed up with a dollop of whipped cream for dessert!
Ingredients Needed
Most of the ingredients here are pantry staples! Here’s what you’ll need:
- White Sugar & Brown Sugar: The combination provides both sweetness and moisture, with brown sugar adding subtle caramel notes!
- Vegetable Oil: Creates a consistently moist texture and tender crumb.
- Eggs: Eggs help provide structure and a little bit of lift in the oven!
- Vanilla Extract: For an added depth of flavor.
- All Purpose Flour: Use the extra 2 tablespoons to coat the berries before adding them to the batter! This prevents them from sinking to the bottom while baking.
- Baking Powder & Baking Soda: A combination of baking powder and baking soda helps the raspberry loaf rise in the oven.
- Salt: To balance out the flavors!
- Fresh Raspberries: I like using fresh raspberries here, but frozen will work, too!
Substitutions & Additions
Here are some easy substitutions or additions you can make in this raspberry bread recipe:
- Replace raspberries with different berries like blackberries, blueberries or strawberries! Or, try my strawberry bread recipe instead.
- If using frozen raspberries, don’t thaw them first! Mix them into the bread batter frozen. The color of the bread will be more red in color when using frozen raspberries.
- For a hint of citrus, add 1 tablespoon lemon zest or orange zest for a bright, citrusy note.
- Fold in ½ cup of chopped toasted almonds or walnuts for added texture.
- For an extra sweet raspberry bread, add ½ cup white chocolate chips to the mix.
- Drizzle with a simple powdered sugar and cream glaze for a sweet snack!
- To make a gluten-free raspberry bread loaf, replace the flour with a gluten-free flour that has a 1 to 1 cup ratio. I like Bob’s Red Mill 1:1 GF Flour best.
- Add a handful of chopped nuts when you fold in the raspberries.
- If you don’t like using oil, try butter!
How to Make Raspberry Bread
- Prep the Pan: Grease and line a 1 pound loaf pan and preheat the oven to 350 Fahrenheit.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, white sugar, oil, eggs, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ¾ cups of the flour, the baking powder, baking soda and salt.
- Mix Together: Pour the dry ingredient mixture into the bowl with the wet ingredients and gently whisk until just combined.
- Prep Raspberries: Toss the raspberries in the remaining 2 tablespoons of flour. The flour coating will help the raspberries suspend throughout the bread, otherwise they may sink to the bottom!
- Fold into Batter: Add the coated raspberries to the batter and gently fold to combine.
- Bake: Transfer the mixture to your prepared pan and bake for 1 hour, or until a skewer poked into the center of the loaf comes out clean.
- Cool & Enjoy: Leave in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Tips for the Best Raspberry Loaf
- Don’t overmix the batter! Stir just until combined to ensure a tender loaf as opposed to a tough one.
- Coating berries in flour helps them stay suspended throughout the loaf. If you skip that step, they might all fall down to the bottom.
- Test for doneness with a skewer in several spots, as berries can create moist pockets!
- For smooth, even slices, cool the loaf completely. I know it’s so tempting to slice when it’s warm, but waiting until it’s cool will prevent any crumbling!
Storing Suggestions
To store: This bread will keep well stored at room temperature in an airtight container for up to 3 days, or in the fridge for up to 1 week.
To freeze: Place the cooled and sliced raspberry bread in a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
It is soft, tender and sweet with plenty of fruity, tangy raspberry flavor!
You can use a 8×4 inch loaf pan or a 9×5 inch loaf pan here! If using the 9×5, cooking time might be a little bit shorter.
Your loaf might start browning on the outside before it is done in the middle if your oven runs too hot. In that case, cover the loaf with aluminum foil to keep it from browning too much before the middle is done!
I hope that you enjoy this raspberry quick bread recipe! If you end up making it, I’d love to hear how it went in the comments below.
Raspberry Bread
Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2/3 cup vegetable oil
- 2 large eggs
- 1.5 teaspoon vanilla extract
- 1.75 cups + 2 tablespoons to coat the raspberries all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh raspberries
Instructions
- Grease and line a 1 pound loaf pan and preheat the oven to 350 Fahrenheit.
- In a large mixing bowl, whisk together the sugars, oil, eggs, and vanilla extract.
- In a separate bowl, whisk together 1 ¾ cups of the flour, the baking powder, baking soda and salt.
- Pour the dry ingredient mixture into the bowl with the wet ingredients and gently fold with a spatula until just combined.
- Toss the raspberries in the remaining 2 tablespoons of flour.
- Add the coated raspberries to the batter and gently fold to combine.
- Transfer the mixture to your prepared pan and bake for 1 hour, or until a skewer poked into the center of the loaf comes out clean.
- Leave in the pan for about 10 minutes before transferring to a wire rack to cool completely.
