This easy raspberry bread is the perfect loaf—moist, buttery and studded with sweet raspberries. It’s ideal for breakfast, morning coffee or afternoon tea and works with fresh or frozen berries.
This raspberry loaf falls between a tender muffin and a buttery pound cake. It has a soft crumb with golden edges, bright pops of raspberry, and a touch of lemon zest to balance the sweetness. A simple glaze can be added if you prefer a sweeter finish, but the bread is delicious without it.
The recipe is quick and can be made entirely by hand—no electric mixer required.
Baking Tips & Things to Know
- This recipe uses both melted butter and oil. The butter adds rich flavor while the oil helps keep the loaf moist for longer.
- Buttermilk gives the bread a soft, tender crumb. If you don’t have buttermilk, make a substitute by adding 2 teaspoons of freshly squeezed lemon juice or distilled vinegar to 3/4 cup milk; stir and let it sit for a few minutes to thicken slightly.
- Use fresh or frozen raspberries. If you use frozen berries, do not thaw them first. Baking time may be a little longer with frozen berries.
- The photos show an 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf pan; a 9 x 5 inch (23 x 12.7 cm) pan also works. Do not use an 8 x 4 inch pan—this recipe produces too much batter and may overflow.
- Do not overmix the batter. Overmixing develops gluten and can make the loaf tough instead of tender.
Note: Resist the urge to add too many berries. Too many raspberries can prevent the loaf from rising properly and make it fall apart when sliced. I find 1 1/2 cups works best.
Make Ahead & Freezing Tips
The recipe comes together quickly, but baking takes about an hour. Allow the loaf to cool completely before glazing, otherwise the glaze will melt. Store the bread at room temperature in an airtight container for 3–4 days. It also freezes well:
- Wrap the whole loaf or individual slices tightly in plastic wrap—wrap at least twice to prevent freezer burn.
- Place the wrapped loaf or slices in a freezer bag or container and freeze up to 2 months.
- Thaw in the refrigerator, then bring to room temperature before serving. Thawing on the counter can make the edges soggy while the center is still cold.
Buttery, simple and full of sweet raspberries, this loaf is a reliable, crowd-pleasing treat. If you enjoy berry recipes, try other variations like blueberry or mixed-berry quick breads.
Raspberry Bread
Equipment
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9×5 inch (23×13 cm) loaf pan or 8.5×4.5 inch loaf pan
Ingredients
Raspberry Bread
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (56 grams), melted
- 1/4 cup vegetable oil (60 ml)
- 1 cup granulated sugar (200 grams)
- 2 large eggs, room temperature
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk (180 ml), room temperature
- 1 1/2 cups raspberries, fresh or frozen (do not thaw)
- 1 tablespoon all-purpose flour (for tossing berries)
Glaze
- 1 cup powdered sugar (110 grams)
- 1 tablespoon lemon juice (15 ml), freshly squeezed
- 1-2 tablespoons milk (15-30 ml), to thin glaze
Instructions
Raspberry Bread
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Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch (23×13 cm) loaf pan, or line the bottom with parchment and grease and flour the sides.
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In a large bowl, whisk together 2 cups flour, baking powder and salt.
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In a separate bowl, whisk melted butter, oil, sugar, eggs, lemon zest, vanilla and buttermilk until the mixture is even in color.
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Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula or wooden spoon and mix just until combined—stop when the batter is evenly mixed.
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Toss the raspberries with 1 tablespoon flour in a small bowl, then carefully fold them into the batter with a spatula.
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Spoon the batter into the prepared pan and smooth the top.
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Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Check at about 40 minutes; if the top browns too quickly, tent loosely with foil and continue baking.
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Cool the loaf in the pan for at least 20 minutes, then invert and finish cooling on a wire rack before glazing.
Glaze
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Whisk powdered sugar, lemon juice and 1 tablespoon milk. Add more milk if needed so the glaze is pourable but still opaque.
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Drizzle the glaze over the cooled loaf and let it set about 20 minutes before slicing.
Notes
- Pan size: This recipe is too much batter for an 8×4 inch pan.
- Buttermilk substitute: Add 2 teaspoons lemon juice to 3/4 cup milk, stir and let sit 3–5 minutes.
- Frozen berries: Use frozen raspberries straight from the freezer—do not thaw.
- Storage: Store in an airtight container at room temperature up to 4 days. Freeze wrapped loaf or slices up to 2 months; thaw in the fridge.
- Nutrition: Values are estimates per slice (assuming 10 slices and glaze used).
Nutrition
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