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If you’re looking for a delightful twist on your classic loaf, you’ve come to the right place. This Raspberry Loaf is the perfect blend of soft, moist bread bursting with the tangy sweetness of raspberries.
Whether you’re enjoying a slice for breakfast, as an afternoon treat, or even for dessert, this loaf is sure to tickle your taste buds and leave you craving for more. So, grab your apron and let’s get baking this berry-licious masterpiece together!
Raspberries are tangy, tart, and a burst of flavor. I love them. For more raspberry ideas, check these out:
Raspberry Loaf Starbucks
I went to Starbucks and tried their raspberry loaf. it was moist and amazing, with a touch of lemon like some of the recipes listed above. But I wanted to make a completely different style of raspberry loaf this time. So instead of lemon flavors, I added some incredible warming spices and twisted it up to taste a little more like fall. I just love how it turned out and have been making it over and over again. Everyone has been loving it.
“Quick bread” refers to any bread that is leavened with agents other than yeast or eggs. Because they don’t rely on yeast, they don’t need the time-consuming steps of kneading and rising. Instead, these breads are “quick” to make, hence the name. The leavening agents commonly used are baking soda or baking powder, which produce carbon dioxide gas when mixed with moisture and an acid, causing the bread to rise. They are also sometimes called sweet bread.
Examples of quick breads include:
Raspberry Bread Loaf
Raspberries compare to nothing else. They are a culinary delight all their own. Nothing has that tart pop of wow like raspberries. You are going to love this super easy, super delicious raspberry loaf!
- Sweet Loaf:
- ⅓ cup salted butter, softened
- 2 cups ripe raspberries
- 1/2 cup granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- ⅓ cup whole milk
- 1 ½ cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 1/4 cup powdered sugar
- 1-2 tsp whole milk
Preheat the oven to 350 degrees.
In the bowl of a stand mixer add the butter and sugar, mix on medium until combined.
Add in one egg at a time to the butter mixture, mix on medium until combined.
Add in the milk and vanilla extract and mix on medium until combined.
In a large bowl add the flour, cinnamon, baking powder, baking soda and a pinch of salt.
Whisk to combine.
Gently add the flour mixture to the butter mixture, mix on low until combined.
Remove the bowl from the stand mixer and add the fresh raspberries, gently fold into the batter.
Spray a 9x5 loaf pan with non-stick baking spray.
Gently pour the bread batter into the loaf pan.
Bake at 350 for 50-55 minutes or until a toothpick comes mostly clean.
Let the sweet oaf cool in the pan for 3-5 minutes.
Remove the sweet loaf from the loaf pan and place on a wire cooling rack.
Prepare your glaze.
In a large bowl, add the powdered sugar, and milk.
Whisk vigorously until the icing is thick.
Drizzle the glaze on top of the bread and serve!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 90mgSodium: 354mgCarbohydrates: 51gFiber: 4gSugar: 24gProtein: 6g
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