Description
Get ready for a loaf that’s practically overflowing with raspberries! This ultra-soft bread, studded with two cups of juicy berries, will disappear fast—so plan on baking it again ASAP.
Ingredients
Scale
Dry Mix
- 2 cups plus 4 Tbsp all-purpose flour, divided
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tsp baking soda
- Pinch of salt (optional)
Wet Mix
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg
- ¾ cup buttermilk
- ¼ cup neutral-flavored oil (canola or vegetable)
- 2 tsp vanilla extract
Fruit
- 10–12 oz raspberries (about 2 cups), fresh preferred
Instructions
- Prep Oven & Pan
- Heat your oven to 350°F.
- Grease a 9×5″ loaf pan and dust it with flour, or coat it with nonstick spray that contains flour.
- Combine Dry Ingredients
- In a mixing bowl, whisk together 2 cups + 2 Tbsp flour, both sugars, baking soda, and salt. Set aside.
- Make Wet Batter
- In a separate bowl (microwave-safe or heatproof), melt the butter in 30–45 seconds. Let it rest briefly so it’s not piping hot.
- Whisk in the egg, then stir in buttermilk, oil, and vanilla until smooth.
- Bring It Together
- Pour the wet ingredients into the dry bowl. Gently stir until just moistened—lumps are good! Overmixing creates a dense loaf.
- Prep the Berries
- In a small bowl, toss raspberries with the remaining 2 Tbsp flour. This keeps them suspended in the batter rather than sinking.
- Fold in Fruit
- Carefully fold the floured raspberries into the batter, being gentle so you don’t mash them.
- Bake
- Spoon the batter into your prepared pan, smoothing the top.
- Bake for 45–60 minutes. It’s done when the top is firm, springs back lightly, and a toothpick (inserted between berries) comes out with only a few moist crumbs.
- Tip for Frozen Berries: If using frozen raspberries, tent the pan with foil after 30 minutes to prevent over-browning and expect closer to 1 hour of baking.
- Cool & Store
- Let the loaf rest in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
- Store at room temperature in an airtight container for up to 1 week, or freeze wrapped for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
Nutrition
- Serving Size: 1
- Calories: 3261kcal
- Sugar: 234g
- Sodium: 1690mg
- Fat: 136g
- Saturated Fat: 45g
- Carbohydrates: 448g
- Fiber: 25g
- Protein: 66g
- Cholesterol: 1046mg