Description
A delightful loaf combining sweet and tart flavors, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups fresh raspberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan generously.
- Cream butter and sugar in a mixing bowl until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Combine dry ingredients: whisk together flour, baking powder, baking soda, and salt.
- Bring together the dry ingredients with the butter mixture, alternating with buttermilk, starting and ending with dry ingredients.
- Fold in raspberries gently.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can prepare the batter a night before and refrigerate until ready to bake. Ensure to bring to room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: raspberry bread, quick bread, baking, dessert, sweet bread