Description
Soft and moist homemade Raspberry Bread with fresh raspberries, perfect for breakfast, brunch, or a sweet snack. Easy and flavorful.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 2 tbsp vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
- 1/2 cup buttermilk
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a loaf pan.
- Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk melted butter, oil, eggs, vanilla, and buttermilk.
- Combine wet and dry ingredients gently until just mixed.
- Fold in raspberries and lemon zest carefully.
- Pour batter into pan, smooth top, and bake 50–60 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes, transfer to wire rack. Slice and serve.
Notes
- Use fresh or thawed raspberries.
- Don’t overmix to keep bread soft.
- Can add nuts for extra texture.
- Prep Time: 15 mins
- Cook Time: 55 mins
Nutrition
- Serving Size: 8 slices