- 2 cups + 4 tbsp All-purpose flourdivided
- ¾ cup Brown sugarlight , packed
- ¼ cup Granulated sugar
- 1 tsp Baking soda
- pinch Saltoptional and to taste
- ¼ cup Butterunsalted , melted
- 1 Large eggs
- ¾ cup Buttermilk
- ¼ cup Canola oilor vegetable oil
- 2 tsp Vanilla extract
- 2 cups Raspberriesfresh
The Best Raspberry Bread
This recipe makes The Best Raspberry Bread you will taste! It’s really dense and moist and each mouthful bursts with raspberry flavor! The first time I made this bread I used frozen raspberries, but the freezing process meant they had too much water which made the bread quite soggy and difficult to cook. Since then I’ve always used fresh raspberries and I suggest you do too!
To make the bread, mix the dry ingredients together in a large bowl. Mix the wet ingredients in a separate bowl and combine them. Then add flour-coated raspberries – coating them in flour helps to minimise sinking while the bread is baking. Bake for 45-60 minutes and then enjoy the gorgeous moist berry bread! The bread will keep in an airtight container for up to a week.
To make The Best Raspberry Bread, you will need the following ingredients:
So, how to make The Best Raspberry Bread?
Steps to make The Best Raspberry Bread
Heat the oven and prepare a tin
Mix dry ingredients together
Add the egg, buttermilk, oil, vanilla
Combine wet and dry ingredients
Fold in raspberries
Place the batter in the loaf tin