why make this recipe
Raspberry Bread is a delightful treat that combines the sweetness of ripe raspberries with a soft, fluffy texture. This recipe is great for breakfast, a snack, or even dessert. It’s easy to make and perfect for using fresh berries when they are in season. Plus, the vibrant color of the raspberries makes it visually appealing.
how to make Raspberry Bread
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup buttermilk
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a mixing bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
how to serve Raspberry Bread
Serve Raspberry Bread warm or at room temperature. You can slice it and enjoy it plain, or spread a little butter or cream cheese on top for added flavor. It pairs well with a cup of coffee or tea.
how to store Raspberry Bread
To store Raspberry Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Raspberry Bread
- Make sure your butter is softened for easy blending.
- Be gentle when folding in the raspberries to keep them intact.
- For an extra touch, sprinkle some coarse sugar on top before baking for a nice crust.
- You can use frozen raspberries, but make sure to thaw and drain them first.
variation
Try adding lemon zest for a bright, citrusy flavor. You can also mix in chopped nuts like walnuts or pecans for added texture.
FAQs
Can I use other fruits instead of raspberries?
Yes, you can substitute raspberries with blueberries, strawberries, or blackberries.
What should I do if my bread sinks in the middle?
This could mean that the bread was not baked long enough. Make sure to check it with a toothpick to ensure it’s fully cooked.
Can I make this recipe vegan?
Yes, you can substitute eggs with flax eggs and use a plant-based butter and milk for a vegan version.
Raspberry Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a mixing bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.