Description
A straightforward recipe for moist quick bread featuring fresh raspberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, mix the sugar, melted butter, eggs, milk, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- If your raspberries are very juicy, lightly toss them with one teaspoon of flour before folding them into the batter to prevent sinking.
- You can substitute frozen raspberries, but do not thaw them before using.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15
- Sodium: 200
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 45
Keywords: raspberry bread, quick bread, sweet bread, raspberry loaf, breakfast bread