The Best Raspberry Bread

This Raspberry Bread is tender, moist, and bursting with juicy raspberries in every bite! Perfect for breakfast, a quick snack, or even dessert, this easy-to-make bread is lightly sweet and full of flavor. With a simple glaze on top, it’s a lovely treat that everyone will enjoy.

Why You’ll Love This Raspberry Bread

• Perfectly Moist: The yogurt and oil in the batter keep this bread tender and fluffy.
• Fresh Berry Flavor: Raspberries add a pop of tartness that balances the sweetness.
• Easy and Versatile: Make it ahead, serve it as dessert, or have it with your morning coffee!

Ingredients for Raspberry Bread

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil (or melted coconut oil)
• 1/2 cup Greek yogurt (or sour cream)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (or frozen, thawed and drained)

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1–2 tablespoons milk or lemon juice (for a zesty glaze)

Tools You’ll Need

• Loaf pan (8×4 inch)
• Mixing bowls
• Whisk or hand mixer
• Spatula

How to Make Raspberry Bread

Step 1: Prep the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour an 8×4-inch loaf pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Mix the Wet Ingredients

1. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
2. Add the Greek yogurt, eggs, and vanilla extract, mixing until smooth.

Step 4: Combine and Fold in Raspberries

1. Gently add the dry ingredients to the wet ingredients, mixing just until combined (avoid overmixing).
2. Carefully fold in the raspberries with a spatula, ensuring they are evenly distributed without breaking them up too much.

Step 5: Bake the Bread

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Add the Glaze (Optional)

1. In a small bowl, whisk together the powdered sugar and milk or lemon juice until smooth.
2. Drizzle the glaze over the cooled bread before slicing.

Serving Suggestions

Enjoy this raspberry bread warm or at room temperature. It’s delicious on its own, or spread with a little butter or cream cheese for an extra treat!

Tips for the Best Raspberry Bread

• Use Fresh or Frozen Raspberries: Both work well, but if using frozen, be sure they’re thawed and drained to prevent extra moisture.
• Don’t Overmix the Batter: This keeps the bread tender and soft.
• Add a Hint of Citrus: Add lemon zest to the batter for a bright, zesty twist.

Frequently Asked Questions (FAQ)

Q1: Can I freeze this raspberry bread?

• Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Q2: What if I don’t have Greek yogurt?

• You can substitute sour cream or even buttermilk for a similar texture and flavor.

Q3: Can I use other berries instead of raspberries?

• Absolutely! Blueberries, blackberries, or chopped strawberries work beautifully in this recipe.

Nutritional Information (per slice)

• Calories: 210
• Protein: 4g
• Carbohydrates: 28g
• Fat: 9g

This Raspberry Bread is soft, flavorful, and bursting with juicy berries. Give it a try, and it just might become your new favorite quick bread recipe! Enjoy each bite with friends and family!