Description
A delightful raspberry bread that evokes nostalgia and warmth, perfect for any brunch or dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup buttermilk
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs. Stir in the melted butter, buttermilk, and vanilla extract until well combined.
- Slowly add the dry ingredients to the wet mixture, stirring gently but swiftly until just combined.
- Gently fold in the fresh raspberries.
- Transfer the batter into your prepared loaf pan and smooth the top with a spatula.
- Pop the pan into the preheated oven and let it bake for 55–65 minutes.
- Check for doneness by inserting a toothpick into the center of the loaf.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Variations include adding chocolate chips or nuts for different flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: raspberry bread, dessert, baking, sweet bread, brunch