Description
A delightful raspberry bread that combines sweet and tart flavors, perfect for breakfast or as an afternoon snack.
Ingredients
Scale
- 2 cups + 4 tablespoons all-purpose flour (divided)
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- Pinch salt (optional and to taste)
- 1/4 cup unsalted butter (melted)
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 10 to 12 ounces raspberries (about 2 cups)
Instructions
- Preheat your oven to 350°F.
- Prepare the loaf pan by spraying with floured cooking spray.
- Combine dry ingredients in a large bowl: mix flour, both sugars, baking soda, and optional salt.
- Melt the butter in a medium microwave-safe bowl for about 45 seconds.
- Mix wet ingredients into the butter: add egg, buttermilk, oil, and vanilla extract; whisk until combined.
- Combine the wet mixture with dry ingredients; stir until just combined.
- Prepare the raspberries by tossing them with 2 tablespoons of flour.
- Fold the raspberries into the batter gently.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 45 minutes to 1 hour, until a toothpick comes out clean.
- Cool the bread in the pan for about 15 minutes before turning it out onto a wire rack.
Notes
Store the bread in an airtight container at room temperature for up to a week. It can also be frozen for up to six months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: raspberry bread, quick bread, baking, brunch, dessert