The Best Raspberry Bread

The Best Raspberry Bread is a warm, comforting treat that’s perfect for cozy nights in. After making this many times, I’ve discovered the trick to keeping it moist and flavorful. The golden crust and fresh raspberries make it irresistible. Try it with my Peaches and Cream Crumble Bars for a perfect dessert spread. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Peaches and Cream Crumble Bars and Sheet Pan Lemon Herb Chicken and Vegetables.

What You'll Need for The Best Raspberry Bread

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, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2 cups fresh raspberries
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• Optional: Whipped cream or powdered sugar for serving

How to Make The Best Raspberry Bread

1. Preheat: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. Cream butter and sugar: In another bowl, cream together butter and sugar until light and fluffy.
4. Add eggs: Beat in eggs, one at a time, until well combined.
5. Add wet ingredients: Stir in milk, vanilla, and lemon zest.
6. Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in raspberries: Gently fold in raspberries.
8. Bake: Pour the batter into the prepared loaf pan. Bake for 55-65 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.

Storing & Reheating The Best Raspberry Bread

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 stored in the refrigerator for up to 24 hours.

Freezing The Best Raspberry Bread

Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: You can substitute the raspberries with an equal amount of blueberries or blackberries.
• Make-ahead: This bread can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Scaling: This recipe can be halved to make a smaller loaf, or doubled to make two loaves.
• Troubleshooting: If your bread is dry, it may have been overbaked. To prevent this, check the bread with a toothpick 5-10 minutes before the estimated baking time is up.

The Best Raspberry Bread

⏱

Prep

10 mins

🍳

Cook

55-65 mins

⏳

Total

1 hr 10 mins

🍽

Serves

1 loaf

🥗

Diet

Gluten-Free (optional)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2 cups fresh raspberries

Seasonings

• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon

Optional Toppings

• Whipped cream or powdered sugar for serving

Instructions

1. Preheat: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. Cream butter and sugar: In another bowl, cream together butter and sugar until light and fluffy.
4. Add eggs: Beat in eggs, one at a time, until well combined.
5. Add wet ingredients: Stir in milk, vanilla, and lemon zest.
6. Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in raspberries: Gently fold in raspberries.
8. Bake: Pour the batter into the prepared loaf pan. Bake for 55-65 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.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: You can substitute the raspberries with an equal amount of blueberries or blackberries.
• Make-ahead: This bread can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Scaling: This recipe can be halved to make a smaller loaf, or doubled to make two loaves.
• Troubleshooting: If your bread is dry, it may have been overbaked. To prevent this, check the bread with a toothpick 5-10 minutes before the estimated baking time is up.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
• Make ahead: Batter can be made ahead and stored in the refrigerator for up to 24 hours.

Nutrition Per Serving

• Calories: 330
• Protein: 5g
• Fat: 11g
• Carbs: 52g
• Fiber: 3g
• Sugar: 22g
• Sodium: 120mg
• Cholesterol: 65mg
• Sat. Fat: 6g

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

The Best Raspberry Bread FAQs

A Warm Final Note

I can’t wait for you to try The Best Raspberry Bread 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!