Description
This moist and tender raspberry bread is packed with juicy raspberries and a hint of vanilla, making it the perfect treat for breakfast, brunch, or dessert. Each bite delivers sweet-tart flavor and a soft crumb that melts in your mouth.
Ingredients
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1 ¾ cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain Greek yogurt
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1 ¼ cups fresh or frozen raspberries (do not thaw if frozen)
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Optional: coarse sugar for topping
Instructions
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Preheat Oven:
Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. -
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. -
Cream Butter & Sugar:
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. -
Combine Wet & Dry:
Mix in the sour cream, then gradually add the dry ingredients until just combined. -
Fold in Raspberries:
Gently fold raspberries into the batter. Don’t overmix. -
Bake:
Pour batter into the prepared loaf pan. Sprinkle with coarse sugar if desired.
Bake for 50–60 minutes or until a toothpick comes out clean. -
Cool & Serve:
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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For added flavor, try adding 1 tsp lemon zest to the batter.
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Store leftovers tightly wrapped at room temperature for 2 days or refrigerate for up to 5 days.
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This bread also freezes well—wrap tightly and store for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g