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Home » Bread » Raspberry Bread

Published: Aug 29, 2022 by Kathy · This post may contain affiliate links

Raspberry Bread

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Slices of a breakfast bread with raspberries stacked on a board.

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!

Slices or raspberry bread on a wooden cutting board.
Table of Contents
Raspberry and lemon
Key ingredients
Step by step directions
Recipe tips
More quick bread recipes
Raspberry Bread

Raspberry and lemon

This raspberry bread is actually a 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 in plastic wrap and add a bow. Perfect for a hostess gift or give to all your neighbors!

Key ingredients

Ingredients for making raspberry lemon bread.
  • 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.
Butter and sugar in a mixing bowl.
A yellow batter in a bowl.
  • 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.
Quick bread dough in a mixing bowl.
Raspberries in bread dough.
  • 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
A baked loaf of bread on a cooling rack.

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

  • Blueberry Lemon Bread
  • Oatmeal Banana Bread
  • Cranberry Bread
  • Apple Bread
  • Quinoa Banana Bread
Sliced raspberry bread on a wooden board.

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!

  • Jalapeno Cheddar Biscuits
  • Pretzel Buns
  • English Muffin Bread
  • Braided Bread
Slices or raspberry bread on a wooden cutting board.

Raspberry Bread

Kathy
Raspberries and lemon in a quick bread.
5 from 9 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Bread
Cuisine American
Servings 1 loaf
Calories 290 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Stand Mixer
  • Loaf Pan
  • Cooling Rack
Prevent your screen from going dark

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 sugar
    ¼ 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 
  • 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.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 50gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 58mgSodium: 214mgPotassium: 218mgFiber: 3gSugar: 21gVitamin A: 269IUVitamin C: 8mgCalcium: 82mgIron: 2mg
Keyword quick bread recipe, raspberry lemon bread, raspberry loaf
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Comments

  1. Carlos says

    August 29, 2022 at 8:16 am

    Unsalted or salted butter???

    Reply
    • Kathy says

      August 29, 2022 at 11:06 am

      Hi Carlos,
      I use salted butter.
      Kathy 🙂

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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