Ever sliced into a gorgeous loaf of homemade bread only to find the berries sunk to the bottom, the crumb too dry, or worse — barely any berry flavor at all? We’ve been there. If you’ve struggled to get that perfect sweet bread texture with vibrant raspberry pops in every bite, this recipe is here to change that.
This raspberry bread is a soft, moist, and lightly sweetened loaf bursting with real raspberries and gentle vanilla notes no boxed mix, no shortcuts. Just simple, honest ingredients that deliver a slice worth remembering.
Why You’ll Love This Raspberry Bread
Life’s Busy. But You Deserve a Slice of Sweet.
Between errands, laundry, and life’s noise, it’s easy to push baking aside. But this raspberry bread? It’s 15 minutes to prep and makes your kitchen smell like you’ve been baking all day. I first whipped this up when my daughter came home from school looking worn out. That loaf didn’t last past breakfast the next day.
This Bread Solves That
This raspberry bread recipe uses buttermilk, oil, and melted butter a trio that guarantees a tender crumb and rich flavor. The flour-coated berries stay suspended in the loaf instead of sinking. It’s not just delicious it’s reliable. Whether for brunch, snack, or dessert, this loaf delivers every time.
And yes, it’s the kind of bake that looks like it took hours (spoiler: it didn’t).
Ingredients Breakdown & Prep Tips
Simple Ingredients with Purpose
This raspberry bread comes together with pantry staples and a few fresh additions. Each ingredient plays a key role in creating that moist, rich texture and sweet-tart flavor you crave.
| Ingredient | Notes |
|---|---|
| 2 cups + 4 tbsp all-purpose flour, divided | Used to structure the loaf and coat the raspberries so they don’t sink. |
| ¾ cup light brown sugar, packed | Adds deep sweetness and keeps the loaf moist. |
| ¼ cup granulated sugar | Balances the flavor with a cleaner sweetness. |
| 1 tsp baking soda | Gives the loaf its rise and soft crumb. |
| Pinch salt (optional) | Enhances flavor and balances sweetness. |
| ¼ cup unsalted butter, melted | Adds richness and buttery flavor. |
| 1 large egg | Binds everything and gives structure. |
| ¾ cup buttermilk | The secret to tenderness and tang. |
| ¼ cup canola or vegetable oil | Helps keep the crumb moist and soft for days. |
| 2 tsp vanilla extract | Adds warmth and complexity to the flavor. |
| 10–12 oz raspberries (about 2 cups) | The star! Juicy, tart-sweet bursts in every bite. |
Prep Method with Sensory Cues
This recipe comes together in just a few easy steps. Here’s what to look, feel, and smell for as you go:
- Preheat to 350°F and prep your pan with cooking spray and flour.
- Dry ingredients go first: flour, sugars, baking soda, salt. Whisk together until well blended.
- Melt the butter gently and cool slightly to avoid cooking the egg.
- Mix wet ingredients: butter, egg, buttermilk, oil, and vanilla whisk until smooth and creamy.
- Combine wet and dry – mix gently. Lumpy batter = tender loaf!
- Toss raspberries with flour, then fold in with care to prevent crushing.
- Pour into the pan, smooth the top, and bake 45–60 mins until springy and golden.
For extra fruit flavor inspiration, check out this Pumpkin Cream Cheese Bread.
| Nutrient | Per Serving |
|---|---|
| Protein | 7g |
| Carbs | 12g |
| Fat | 6g |
Avoid These Mistakes
Common Mistakes & How to Fix Them
Even the best bakers hit bumps. Here’s how to avoid the most common raspberry bread mishaps:
- Overmixing the Batter
Stirring too much activates gluten, leading to dense, rubbery bread. Mix just until the flour disappears lumps are okay. - Skipping the Flour Toss for Berries
Forget this step and your raspberries will sink straight to the bottom. Gently coat them in flour before folding in. - Using Warm Butter in the Wet Mix
Hot butter will scramble your egg. Let it cool a minute before adding the rest of your wet ingredients. - Underbaking the Loaf
Raspberries can make toothpick testing tricky. Test in a spot without berries you want moist crumbs, not raw batter.
Need more loaf-baking wisdom? Peek at this Almond Flour Banana Bread for tips on getting a perfect moist crumb.
Or learn how to balance mix-ins beautifully with these Cookies & Cream Cookies.
Pro Tips to Get It Right
- Room Temp Ingredients Bake Better
Cold eggs and buttermilk can seize the butter. Let them sit out 10–15 minutes. - Use Fresh, Firm Raspberries
Mushy berries will break apart and bleed into the batter. - Cool Before Slicing
It’s tempting, but slicing too early makes the loaf gummy. Let it cool fully for the cleanest cut.
Serving, Storage & Creative Variations
Best Ways to Serve It
This raspberry bread shines at brunch, tea time, or as a cozy afternoon pick-me-up. Serve warm with:
- A smear of softened butter or cream cheese
- A dusting of powdered sugar for a bakery-style finish
- A drizzle of honey or a scoop of whipped cream for dessert
Pair it with coffee, or enjoy alongside a scoop of yogurt for a balanced snack. For a seasonal twist, serve slices with warm cider or chilled lemonade depending on the time of year.
You might love serving it like these Mini Loaf Pan Desserts perfect for gifting or hosting!
Storage + Seasonal or Dietary Variations
Storage:
- Room temp: Airtight up to 1 week
- Freezer: Slice and wrap tightly, freeze up to 6 months
- Reheat: Toast lightly or microwave 10–15 seconds
Variations:
- Berry Swap: Use blueberries or chopped strawberries if raspberries are out of season
- Citrus Kick: Add lemon zest to the batter for a fresh note
- Mini Loaves or Muffins: Divide batter into muffin tins or mini pans adjust bake time accordingly
If you enjoy creative fruit-forward ideas, try these Apple Pie Cookies next sweet, soft, and crowd-pleasing.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes — just toss them in flour while still frozen and fold them in gently. Don’t thaw, or they’ll bleed into the batter.
How do I know when raspberry bread is fully baked?
Look for a golden top that springs back when touched. A toothpick inserted into the center (not through a berry) should come out clean or with moist crumbs.
What if I don’t have buttermilk?
You can use ¾ cup milk + 2 tsp lemon juice or vinegar. Let it sit for 5 minutes instant buttermilk!
Why did my raspberries sink to the bottom?
You likely skipped the flour coating step. Tossing berries with flour helps them stay suspended in the batter.
Conclusion
This raspberry bread recipe is more than a sweet slice it’s a warm hug from the oven. With juicy berries, tender crumb, and simple ingredients, it’s bound to become your go-to comfort bake.
If this dish brings back a memory, pass it on. Someone you love might need it today.
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Print
Raspberry Bread Recipe That’s Soft, Moist & Packed With Berries
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
Description
A moist and tender raspberry bread that’s simple to make and bursting with fruity flavor.`,
Ingredients
2 cups + 4 tablespoons all-purpose flour, divided
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 teaspoon baking soda
pinch salt, optional and to taste
¼ cup unsalted butter, melted
1 large egg
¾ cup buttermilk
¼ cup canola or vegetable oil
2 teaspoons vanilla extract
10 to 12 ounces raspberries, about 2 cups*
Instructions
Preheat oven to 350F. Grease and flour a 9×5 loaf pan.
In a large bowl, whisk together 2 cups + 2 tbsp flour, sugars, baking soda, and salt.
Melt the butter and allow it to cool slightly.
Whisk in the egg, buttermilk, oil, and vanilla.
Pour wet mixture over dry and stir until just combined.
Toss raspberries with 2 tbsp flour, then gently fold into batter.
Pour into loaf pan, smooth top, and bake 45–60 minutes.
Cool in pan 15 minutes, then transfer to wire rack to cool completely.
Notes
Bread will stay fresh at room temperature for up to 1 week or can be frozen up to 6 months.
- Prep Time: 15min
- Cook Time: 50min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Carbohydrates: 38mg
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg