Delicious homemade Raspberry Bread made with fresh or frozen raspberries is perfect for breakfast, brunch, or as a midday snack.
This is an easy-to-make quick bread that does not require any kneading or rising of the dough!
Raspberry and lemon
This raspberry bread is actually raspberry lemon bread! Raspberries and lemon are delicious together so I had to include both.
I have a few other recipes with raspberries and lemon - Raspberry Lemon Muffins and Raspberry Lemonade!
You could also make this without the lemon if you really wanted.
I used fresh raspberries in this recipe, but it would work well with frozen berries too. That means we can enjoy this bread all year long!
Serve this delicious homemade bread for breakfast or brunch. This loaf also makes a delicious gift. Just let the loaf fully cool, then wrap it in plastic wrap and add a bow. Perfect for a hostess gift or to give to all your neighbors!
Key ingredients
- Raspberries - fresh or frozen
- Lemon - you'll use the zest and the juice
- Flour - all-purpose flour
- Sugar
- Butter - I use salted butter
- Eggs
- Milk - whole milk or 2% works best
- Baking powder and salt
Step by step directions
- Combine melted butter with sugar
- Add eggs, milk, lemon juice and lemon zest. Mix until combined. The mixture will look slightly curdled. This is fine.
- Mix in flour, baking powder and salt. Stir just until combined.
- Gently fold in raspberries. The berries may fall apart during this stage. Just give it 3-4 folds so the berries are distributed.
- Place batter in a greased loaf pan (8 ½ x 4 ½)
- Bake in preheated 350°F oven for 60-65 minutes until baked through
- Allow bread to cool in pan for at least 10 minutes
- Remove from pan and continue cooling before slicing
Recipe tips
- Once you add flour, don't overmix dough. Just mix until ingredients are combined
- The raspberries are fragile and will fall apart as you mix them into the dough. Just fold the dough gently.
- Allow bread to cool before slicing and eating
- Store bread in an airtight container at room temperature for 2-3 days
- If using frozen raspberries, do not thaw first. Add frozen and increase baking time by 10 minutes.
- Test bread by using a toothpick inserted into the center of the loaf. If just a few moist crumbs, the bread is cooked through.
More quick bread recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my homemade bread recipes!
Raspberry Bread
Ingredients
- ¼ cup butter (melted)
- ¾ cup sugar
- ½ cup milk
- 2 eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest (from one lemon)
- 2¼ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups raspberries
Instructions
- Preheat oven to 350°
- Combine melted butter with sugar¼ cup butter, ¾ cup sugar
- Add eggs, milk, lemon juice and lemon zest. Mix until combined. The mixture will look slightly curdled. This is fine.½ cup milk, 2 eggs, 2 tablespoons lemon juice, 1 tablespoon lemon zest
- Mix in flour, baking powder and salt. Stir just until combined.2¼ cups flour, 2 teaspoons baking powder, ½ teaspoon salt
- Gently fold in raspberries. The berries may fall apart during this stage. Just give it 3-4 folds so the berries are distributed.1 ½ cups raspberries
- Place batter in a greased bread pan (8 ½ x 4 ½)
- Bake in preheated 350°F oven for 60-65 minutes until baked through
- Allow bread to cool in pan for at least 10 minutes
- Remove from pan and continue cooling before slicing
To Make Mini Loaves
- Follow instructions above for making bread batter
- Place batter in two greased mini loaf pans
- Bake for 45-50 minutes in a preheated 350 degree oven
Notes
- I use salted butter
- Be careful when measuring your flour so the flour doesn't become compacted. Use the fluff, scoop and level method.
- Once you add flour, don't overmix dough. Just mix until ingredients are combined
- The raspberries are fragile and will fall apart as you mix them into the dough. Just fold the dough gently.
- Allow bread to cool before slicing and eating
- Store bread in an airtight container at room temperature for 2-3 days
- If using frozen raspberries, do not thaw first. Add frozen and increase baking time by 10 minutes.
- Test bread by using a toothpick inserted into the center of the loaf. If just a few moist crumbs, the bread is cooked through.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Barbara Malkowski says
I just made this bread , came out perfectly. The house smells so good, I am going to make a cream cheese glaze for them. My daughter and son can't wait for me to bring them some..
Kathy says
Hi Barbara,
Thanks so much! I'm so glad you're enjoying the bread! The cream cheese glaze sounds like the perfect touch!
Kathy 🙂
Veronique says
My favourite raspberry loaf recipe. It is absolutely delicious
Kathy says
Wonderful! Thanks so much for taking the time to leave a comment. Glad you enjoyed the bread! 🙂
Anton says
Made this the other day; turned out great. A couple of notes from my attempt:
- My stand mixer was not available, but a bowl and spatula worked just fine
- I added about 1/4 cup more raspberries since my kids love the berry flavor
- I used a longer 12in pan for the batter and reduced the baking time to 40-45 min (It was an attempt to make the loaf last longer, but that was not the case, since it was gone by the next day)
- Decided to make a simple glaze combining lemon juice, powdered sugar, and leftover lemon zest that I spread across the top after removing the loaf from the pan
The bread was moist and had a great balance of flavor between the berry and citrus; looking forward to making it again.
Kathy says
Thanks so much for all your tips! I'm sure they will be helpful to other readers. 🙂
Bill says
That is WAY too much flour. This was just a big sticky ball. Cut that flour to 1.5 cups
Kathy says
Hi Bill,
2 1/4 cups of flour is the correct amount. I even went back yesterday and remade just to double check and it is the correct amount. This recipe has also been tested multiple times previously. Be careful when measuring your flour. This may seem trivial, but you can easily end up with way more flour if your flour is compacted into your measuring cup. Compacted flour can happen easily just by scooping directly into the container. The batter is a thick, or stiff batter, but shouldn't be dry at all. The bread will end up moist and not dry. I hope you give this a try again.
Kathy
Carlos says
Unsalted or salted butter???
Kathy says
Hi Carlos,
I use salted butter.
Kathy 🙂