This moist raspberry bread is soft, tender, and bursting with fresh raspberries in every bite. Made with buttermilk, brown sugar, and a touch of vanilla, it has a wonderfully moist texture and the perfect balance of sweetness and fresh berry flavor.
A simple vanilla icing adds a sweet finishing touch, making this easy quick bread delicious enough for dessert but equally lovely for breakfast, brunch, or an afternoon treat. Best of all, it requires no yeast or mixer-just a few basic ingredients, two mixing bowls, and a loaf pan. It is a simple homemade recipe you will want to make throughout raspberry season.
If you enjoy baking with berries, you may also love my Raspberry Cookies, another soft and fruity treat filled with raspberry flavor. Fresh raspberries give this bread its beautiful color and naturally sweet-tart taste, and you can learn more about choosing and storing fresh berries in this helpful raspberry guide from Driscoll’s. Serve a thick slice with coffee or tea for a simple homemade treat that is perfect for sharing.
Quick Recipe Info
- Prep Time: 15 minutes
- Bake Time: 1 hour
- Cooling Time: Cool completely
- Total Time: 1 hour 15 minutes, plus cooling
- Oven Temperature: 350°F (175°C)
- Yield: 1 loaf
- Loaf Pan: 8½ × 4½-inch loaf pan
- Difficulty: Easy
Why You’ll Love This Raspberry Bread
- Soft and moist: Buttermilk, oil, and brown sugar give the bread a wonderfully tender texture that stays moist for days.
- Bursting with fresh raspberries: Every slice is filled with juicy raspberries and a delicious balance of sweet and tart flavors.
- Quick and easy to prepare: No yeast or mixer is required-simply combine the wet and dry ingredients, fold in the berries, and bake.
- Finished with vanilla icing: The simple, creamy vanilla icing adds just the right amount of sweetness without overpowering the raspberry flavor.
- Perfect for any occasion: Serve it for breakfast, brunch, dessert, or as a sweet afternoon treat with coffee or tea.
Ingredients You’ll Need
- All-purpose flour: Provides structure while keeping the raspberry bread soft and tender.
- Baking powder and baking soda: Help the bread rise and create a light, fluffy texture.
- Salt: Balances the sweetness and enhances the raspberry and vanilla flavors.
- Granulated and brown sugar: Granulated sugar adds sweetness, while brown sugar contributes extra moisture and a subtle caramel flavor.
- Egg: Binds the ingredients together and gives the loaf structure.
- Buttermilk: Adds moisture, tenderness, and a slight tang that complements the fresh raspberries.
- Neutral oil: Keeps the bread wonderfully moist without adding a strong flavor. Vegetable, canola, or sunflower oil works well.
- Vanilla extract: Adds warmth and enhances the sweet berry flavor.
- Fresh raspberries: Give every slice juicy pockets of bright, sweet-tart raspberry flavor. Gently pat them dry before adding them to the batter.
- Vanilla icing: A simple mixture of powdered sugar, heavy cream, and vanilla extract creates a smooth, sweet finishing drizzle.
How to Make Raspberry Bread
This easy raspberry bread comes together in just a few simple steps. Be careful not to overmix the batter after combining the wet and dry ingredients, as gentle mixing helps keep the loaf soft and tender.
1. Prepare the Oven and Pan Preheat the oven to 350°F (175°C). Line an 8½ × 4½-inch loaf pan with parchment paper, leaving some overhang on the sides so you can easily lift the baked bread from the pan.
2. Combine the Dry Ingredients In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set the bowl aside while you prepare the wet ingredients.
3. Mix the Wet Ingredients In a separate bowl, whisk together the egg, granulated sugar, brown sugar, and buttermilk until smooth and well combined. Add the neutral oil and vanilla extract, then whisk again until the mixture is uniform.
4. Make the Batter Slowly pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until the ingredients are combined and no large pockets of dry flour remain. Do not overmix, or the raspberry bread may become dense.
5. Fold in the Raspberries Add the fresh raspberries and gently fold them into the batter. Mix carefully so the berries remain mostly whole and do not release too much juice into the batter.
6. Fill the Loaf Pan Pour the batter into the prepared loaf pan and spread it evenly. Place the loaf pan on a baking sheet, then loosely cover the top with aluminum foil. The foil helps prevent the surface from becoming too dark before the center is fully baked.
7. Bake the Raspberry Bread Bake in the preheated oven for approximately 1 hour. Near the end of the baking time, carefully remove the aluminum foil and continue baking uncovered for a few more minutes, until the top is lightly golden. The bread is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs. If it comes out with wet batter, bake for a few additional minutes and check again.
8. Cool Completely Remove the raspberry bread from the oven and allow it to cool in the pan for about 15 minutes. Then use the parchment-paper overhang to carefully lift it onto a wire rack. Let the loaf cool completely before adding the vanilla icing and slicing.
Serving and Enjoying
Once the raspberry bread has cooled completely and the vanilla icing has set, cut it into thick slices and serve at room temperature. It is delicious on its own, but it pairs especially well with a cup of coffee, tea, or a cold glass of milk.
Enjoy it for breakfast, brunch, an afternoon snack, or a simple dessert. For an extra-special serving, add a few fresh raspberries alongside each slice and drizzle with a little additional vanilla icing. Enjoy!
How to Store and Freeze
Store the raspberry bread in an airtight container at room temperature for up to 2 days. Because the loaf contains fresh raspberries and vanilla icing made with heavy cream, refrigerating it is the best option for longer storage. Keep it covered in the refrigerator for up to 5 days, and allow individual slices to come to room temperature before serving for the softest texture.
To freeze, let the raspberry bread cool completely and freeze it without the vanilla icing whenever possible. Wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
Thaw the bread overnight in the refrigerator or at room temperature for a few hours. Once thawed, add the fresh vanilla icing before slicing and serving. Individual slices can also be gently warmed in the microwave for a few seconds.
Frequently Asked Questions (FAQ)
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries. Do not thaw them first, as they may release too much liquid and turn the batter pink. Gently fold the frozen berries directly into the batter and add a few extra minutes to the baking time if needed.
How Do I Keep the Raspberries from Sinking?
Lightly toss the raspberries with about one tablespoon of the measured flour before folding them into the batter. This helps distribute them more evenly throughout the loaf.
Why Is My Raspberry Bread Dense?
Dense bread is usually caused by overmixing the batter. Stir the wet and dry ingredients only until no large pockets of flour remain, then gently fold in the raspberries.
How Do I Know When the Bread Is Done?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. If the top is browning too quickly, loosely cover it with aluminum foil and continue baking.
Can I Make This Raspberry Bread Without the Icing?
Absolutely. The raspberry bread is moist and flavorful on its own, so the vanilla icing is optional. You can also dust the cooled loaf lightly with powdered sugar.
Why Must the Bread Cool Before Adding the Icing?
If the bread is still warm, the vanilla icing will melt and soak into the loaf. Allowing it to cool completely creates a thicker icing that stays beautifully on top.
Nutrition Per Serving
Approximate nutrition per serving, based on 10 slices:
- Calories: 290 kcal
- Carbohydrates: 48 g
- Protein: 4 g
- Fat: 9 g
- Saturated Fat: 2 g
- Cholesterol: 24 mg
- Sodium: 250 mg
- Fiber: 2 g
- Sugar: 29 g
Nutrition values are estimates and may vary depending on the ingredients and brands used.
Conclusion
This raspberry bread is soft, moist, and filled with juicy fresh raspberries in every slice. The buttermilk keeps the crumb tender, while the simple vanilla icing adds just the right amount of sweetness. Easy to prepare without yeast or a mixer, it is perfect for breakfast, brunch, dessert, or an afternoon treat with coffee or tea.
Whether you serve it fresh or prepare it ahead of time, this homemade raspberry bread is a delicious way to enjoy raspberry season. I hope you and your family love every sweet, fruity bite.
Happy baking!
Raspberry Bread – The Best Moist and Easy Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper, leaving enough overhang to lift the bread from the pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk until smooth.
- Add the oil and vanilla extract to the wet ingredients and whisk until completely combined.
- Pour the wet ingredients into the dry ingredients. Gently mix just until no large pockets of flour remain.Do not overmix.
- Add the fresh raspberries and gently fold them into the batter, taking care not to crush them.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Place the loaf pan on a baking sheet and loosely cover the top with aluminum foil. Bake for approximately 1 hour.
- Remove the foil near the end of baking and continue baking uncovered until the top is lightly golden. Check the center with a toothpick. It should come out clean or with a few moist crumbs but no wet batter.
- Allow the bread to cool in the pan for about 15 minutes. Lift it from the pan and transfer it to a wire rack to cool completely.
- To make the icing, whisk the powdered sugar, heavy cream, and vanilla extract until smooth. If necessary, add a few drops of heavy cream to reach your desired consistency.
- Drizzle the vanilla icing over the completely cooled raspberry bread. Let the icing set before slicing and serving.
Notes
- Measure the flour correctly and avoid packing it into the measuring cup.
- Do not overmix the batter, or the bread may become dense.
- Gently pat fresh raspberries dry before adding them.
- Frozen raspberries may also be used. Add them directly from the freezer without thawing.
- Lightly toss the raspberries with 1 tablespoon of the measured flour to help prevent them from sinking.
- If the bread begins browning too quickly, keep it loosely covered with aluminum foil.
- Let the loaf cool completely before adding the icing so it does not melt.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.