The Best Raspberry Bread

If you’re craving a soft, moist, and slightly tangy treat, this Raspberry Bread is exactly what you need! Packed with juicy raspberries and a hint of vanilla, this quick bread is perfect for breakfast, a snack, or even dessert. With just the right balance of sweetness and tartness, every bite is pure bliss!

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Why You’ll Love This Recipe

• Bursting with Raspberries – Fresh or frozen raspberries add a juicy pop in every slice.
• Super Moist & Tender – Thanks to Greek yogurt, this bread stays soft for days.
• Easy to Make – No yeast, no complicated steps—just mix and bake!
• Versatile – Enjoy it as is, or add a glaze for extra sweetness.

Ingredients You’ll Need

• All-Purpose Flour (2 cups) – The base for a perfectly soft texture.
• Baking Powder (1 ½ tsp) – Helps the bread rise beautifully.
• Baking Soda (½ tsp) – Adds a little extra lift.
• Salt (¼ tsp) – Enhances the flavors.
• Granulated Sugar (¾ cup) – For just the right amount of sweetness.
• Eggs (2 large) – Adds structure and richness.
• Greek Yogurt (½ cup) – Keeps the bread moist and soft.
• Vegetable Oil (⅓ cup) – Adds tenderness to the crumb.
• Vanilla Extract (1 tsp) – A warm, aromatic touch.
• Milk (¼ cup) – Helps create a smooth batter.
• Fresh or Frozen Raspberries (1 ¼ cups) – The star of the show!
• Lemon Zest (1 tsp, optional) – Adds a bright, fresh flavor.

Tools You’ll Need

• Large mixing bowl
• Whisk or electric mixer
• 9×5-inch loaf pan
• Parchment paper
• Cooling rack

How to Make the Best Raspberry Bread

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it.

Step 2: Mix the Dry Ingredients

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

Step 3: Combine Wet Ingredients

In another bowl, whisk together the sugar, eggs, Greek yogurt, vegetable oil, vanilla extract, and milk until smooth.

Step 4: Combine & Add Raspberries

Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the raspberries, being careful not to overmix.

Step 5: Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Enjoy

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Optional Add-Ons

• Lemon Glaze – Mix ½ cup powdered sugar with 1 tbsp lemon juice and drizzle over the cooled bread.
• Chocolate Chips – Add ½ cup of white or dark chocolate chips for extra sweetness.
• Almond Topping – Sprinkle sliced almonds on top before baking for a crunchy finish.

How to Store Raspberry Bread

• Room Temperature – Store in an airtight container for up to 2 days.
• Refrigerator – Keeps fresh for up to 5 days.
• Freezer – Wrap slices individually and freeze for up to 3 months.

FAQs

Can I use frozen raspberries?
Yes! Use them straight from the freezer and toss them in a little flour to prevent bleeding into the batter.

What if I don’t have Greek yogurt?
You can use sour cream or buttermilk instead.

Can I make this gluten-free?
Absolutely! Swap the flour for a 1:1 gluten-free baking blend.

Conclusion

This Raspberry Bread is soft, flavorful, and perfect for any occasion. Whether you enjoy it plain or with a sweet glaze, it’s sure to be a family favorite.

Don’t forget to leave a review and share your baking success!

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 220 | Protein: 4g | Carbohydrates: 32g | Fat: 8g | Fiber: 2g | Sugar: 15g

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