The Best Raspberry Bread – Golden & Irresistible

The Best Raspberry Bread – Golden, tender, and packed with fresh raspberries. After making this many times, I’ve discovered the trick to the perfect raspberry bread is using fresh berries and not overmixing the batter. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Raspberry Lemon Cookies and One Pot Creamy Spinach Tomato Tortellini.

What You'll Need for The Best Raspberry Bread – Golden & Irresistible

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh raspberries
• 1 tsp lemon zest
• 1/2 tsp almond extract (optional)
• 1/2 cup powdered sugar (for glaze)
• Optional: 1/4 cup sliced almonds (for topping)
• Optional: 1/4 cup powdered sugar (for dusting)

How to Make The Best Raspberry Bread – Golden & Irresistible

1. Step 1: Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, mix melted butter, eggs, milk, vanilla extract, lemon zest, and almond extract (if using).
4. Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in raspberries.
5. Step 5: Pour batter into prepared loaf pan. Sprinkle with sliced almonds (if using).
6. Step 6: Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: Mix powdered sugar with 1-2 tbsp of water to make a glaze. Drizzle over cooled bread and dust with powdered sugar (if using).

Storing & Reheating The Best Raspberry Bread – Golden & Irresistible

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Batter can be made ahead and refrigerated overnight. Bake as directed.

Freezing The Best Raspberry Bread – Golden & Irresistible

Freeze sliced bread in an airtight container for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds, but be careful as this can make the bread soggy.

Recipe Notes

• Chef tip: For a quick and easy glaze, mix powdered sugar with a little water or milk until desired consistency is reached.
• Best substitution: For a nut-free version, omit the sliced almonds and use a seed-based butter for the glaze.
• Make-ahead: Bread can be made ahead and frozen. Thaw at room temperature before serving.
• Scaling: This recipe can be doubled and baked in two 9×5-inch loaf pans.
• Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil.

The Best Raspberry Bread – Golden & Irresistible

⏱

Prep

15 mins

🍳

Cook

60 mins

⏳

Total

75 mins

🍽

Serves

1 loaf

🥗

Diet

Gluten-free option available

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh raspberries

Seasonings

• 1 tsp lemon zest
• 1/2 tsp almond extract (optional)
• 1/2 cup powdered sugar (for glaze)

Optional Toppings

• 1/4 cup sliced almonds (for topping)
• 1/4 cup powdered sugar (for dusting)

Instructions

1. Step 1: Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, mix melted butter, eggs, milk, vanilla extract, lemon zest, and almond extract (if using).
4. Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in raspberries.
5. Step 5: Pour batter into prepared loaf pan. Sprinkle with sliced almonds (if using).
6. Step 6: Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: Mix powdered sugar with 1-2 tbsp of water to make a glaze. Drizzle over cooled bread and dust with powdered sugar (if using).

Notes

• Chef tip: For a quick and easy glaze, mix powdered sugar with a little water or milk until desired consistency is reached.
• Best substitution: For a nut-free version, omit the sliced almonds and use a seed-based butter for the glaze.
• Make-ahead: Bread can be made ahead and frozen. Thaw at room temperature before serving.
• Scaling: This recipe can be doubled and baked in two 9×5-inch loaf pans.
• Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze sliced bread in an airtight container for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds, but be careful as this can make the bread soggy.
• Make ahead: Batter can be made ahead and refrigerated overnight. Bake as directed.

Nutrition Per Serving

• Calories: 280
• Protein: 4g
• Fat: 8g
• Carbs: 45g
• Fiber: 2g
• Sugar: 25g
• Sodium: 150mg
• Cholesterol: 60mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

The Best Raspberry Bread – Golden & Irresistible FAQs

A Warm Final Note

I can’t wait for you to try The Best Raspberry Bread – Golden & Irresistible and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!