If you’re searching for a sweet yet tangy treat that’s simple to make, Raspberry Bread is a fantastic choice. This quick bread combines the fresh, juicy flavors of raspberries with the bright zest of lemon, offering you a soft, moist loaf that’s perfect for breakfast, snack time, or a light dessert. It’s a wonderfully easy recipe that doesn’t require any complicated techniques or special ingredients, making it a great pick for bakers at all skill levels.
Why You’ll Love This Raspberry Bread Recipe
You’re going to appreciate this Raspberry Bread for its delightful balance of flavors and ease of preparation. The tartness of the raspberries and lemon zest brings a refreshing twist to a classic quick bread, making every bite vibrant and satisfying. It’s a great way to use fresh or even frozen raspberries, so you can enjoy it year-round. Plus, the texture is just right — soft and tender crumb with a slightly crisp crust that makes slicing and serving a joy. This bread also holds up well, making it an excellent option for making ahead or gifting to friends and family.
Ingredients You’ll Need for Raspberry Bread
For this recipe, you’ll need simple ingredients you might already have in your kitchen, along with fresh raspberries and lemon to bring that special flavor.
- ¼ cup melted butter
- ¾ cup sugar
- ½ cup milk
- 2 eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest (from one lemon)
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups fresh or frozen raspberries
How to Make Raspberry Bread: Step-by-Step Directions
Begin by preheating your oven to 350°F (175°C). Grease an 8½ x 4½-inch loaf pan to prepare it for the batter.
In a large mixing bowl, combine the melted butter with the sugar. Stir them together until they are well mixed.
Add in the eggs, milk, lemon juice, and lemon zest to the butter and sugar mixture. Mix these together until the batter looks slightly curdled — this is expected and not a problem.
Next, sift or whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients. Stir just until everything is combined; avoid overmixing to keep your bread light and tender.
Carefully fold the raspberries into the batter. They are delicate and may break apart, so gently fold 3-4 times just until the berries are evenly spread through the batter.
Pour the batter into your prepared loaf pan and smooth the top.
Bake the bread in your preheated oven for 60 to 65 minutes. To check if it’s done, insert a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
Let the bread cool in the pan for at least 10 minutes before removing it onto a cooling rack to cool completely. This prevents the bread from becoming soggy when sliced.
If you want to make mini loaves, divide the batter into two smaller greased pans and bake for about 45-50 minutes.
How to Serve Raspberry Bread
This bread is delicious served warm or at room temperature. You can enjoy it plain or add a light spread of butter or cream cheese to enhance its flavor. For a delightful breakfast, pair a slice with a cup of your favorite tea or coffee. It also works well as a sweet snack during the day or a simple dessert after meals. If you want to elevate it, try topping it with fresh raspberries or a dusting of powdered sugar for a charming presentation.
Expert Tips for Baking Perfect Raspberry Bread
When making this bread, be mindful not to compact your flour when measuring. Use the fluff, scoop, and level method to get the right amount. Overmixing after adding flour can cause the bread to become dense, so mix just until the dry ingredients are incorporated. Handle the raspberries gently to keep them from breaking too much, which can turn your bread color purple instead of a lovely pink. If you use frozen raspberries, do not thaw them first; just fold them in frozen and bake for an additional 10 minutes to ensure the bread is fully cooked. Always allow the bread to cool before slicing to avoid crumbling.
How to Store Raspberry Bread to Keep It Fresh
To maintain the freshness and flavor of your Raspberry Bread, store it in an airtight container at room temperature. It will keep well for 2 to 3 days this way. If you want it to last longer, wrap it tightly in plastic wrap or aluminum foil and freeze it. When you’re ready to enjoy it, thaw the bread at room temperature and warm it slightly if desired. Avoid refrigerating the bread, as this can dry it out faster.
Variations of Raspberry Bread to Try
If you want to put your own spin on this recipe, there are a few easy variations you can try. Substitute the raspberries with blueberries or blackberries for a different berry flavor. You can also add a handful of chopped nuts like walnuts or pecans for added texture and nuttiness. For a sweeter bread, swirl in a bit of cream cheese before baking. Another option is to add a teaspoon of vanilla extract to the batter for a subtle extra aroma. For a healthier twist, swap half the flour with whole wheat flour, though keep in mind this may change the bread’s texture slightly.
Frequently Asked Questions About Raspberry Bread
What is the best way to measure flour for this recipe?
Use the fluff, scoop, and level method. Fluff the flour in its container, lightly spoon it into your measuring cup, and level it off with a knife. This ensures you don’t add too much flour and keeps the bread tender.
Can I use frozen raspberries instead of fresh?
Yes, you can! Just add the frozen raspberries directly to the batter without thawing. Increase the baking time by about 10 minutes to make sure the bread cooks through.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out with a few moist crumbs but no wet batter, your bread is done.
Can I make mini loaves instead of one large loaf?
Absolutely! Divide the batter into two greased mini loaf pans and bake for 45 to 50 minutes at 350°F.
How should I store leftover Raspberry Bread?
Keep it in an airtight container at room temperature for 2-3 days. For longer storage, wrap it well and freeze.
Can I add nuts or other fruits?
Yes, feel free to add chopped nuts like walnuts or substitute other berries if you want a different flavor.
Will the bread be too sweet?
This recipe balances sweetness with the tartness of raspberries and lemon, so it’s pleasantly sweet without being overpowering.
Raspberry Bread
Ingredients
- ¼ cup melted butter
- ¾ cup sugar
- ½ cup milk
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest (from one lemon)
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups fresh or frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8½ x 4½-inch loaf pan.
- In a large mixing bowl, combine melted butter and sugar. Stir until well mixed.
- Add eggs, milk, lemon juice, and lemon zest. Mix until the batter looks slightly curdled.
- Sift or whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Gently fold in the raspberries, being careful not to break them too much.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 to 65 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring to a cooling rack.
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