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