This Raspberry Loaf is a soft, moist quick bread packed with fresh raspberries and topped with a simple, sweet glaze. It is easy to make, and it can be enjoyed any time of the day from breakfast to dessert to an afternoon snack. If you enjoy this, you might also like my Blackberry Loaf!
Raspberry Loaf Ingredients & Smart Substitutions
- Room Temperature Ingredients: For the best loaf, use room-temperature ingredients (specifically butter, sour cream, and milk). Room-temperature ingredients mix more easily, creating a smoother batter and a fluffier, more evenly baked loaf. Cold ingredients can cause lumps and uneven baking.
- Sour Cream: Sour cream makes the loaf nice and moist and adds a subtle tang. If you don’t have sour cream, you could substitute plain Greek yogurt.
- Egg: Out of eggs? Try one of my egg substitutes!
- Raspberries: This is a delicious way to use fresh raspberries when they are in season. But, you can also use frozen berries. If using frozen raspberries, do not let them thaw; add them to the batter frozen. If they thaw, there can be too much liquid in the batter.
- Glaze: The glaze is optional, but does add a sweet touch to the loaf!
Best Ways To Serve Raspberry Loaf
This raspberry loaf is as versatile as it is delicious! Here are some of my favorite ways to enjoy a slice:
- Plain–It’s a perfect way to enjoy the raspberry flavor in each bite!
- With the glaze–Drizzle a little on your slice if not already added to the loaf. (Or, add a little extra!)
- Whipped cream or cream cheese–Add a dollop of whipped cream or a smear of cream cheese to your slice.
- Toast it! Then, add a little butter, jam, or jelly.
- Grab a slice as a snack with a cup of coffee or tea.
Can I Add Nuts or Chocolate Chips?
Absolutely! Chopped nuts like almonds, pecans, or walnuts would give a nice crunch to the bread. As for chocolate chips, try semi-sweet, dark, or even white chocolate chips.
How To Store Raspberry Loaf
Store the loaf at room temperature, wrapped in plastic wrap. It will last up to 5 days. Storing it in the refrigerator will dry out the bread faster, so I do not recommend that. For longer storage, freeze the loaf for up to 2-3 months. Let it thaw at room temperature while still wrapped. This will keep the bread moist for longer.
Raspberry Loaf
Ingredients
Raspberry Loaf
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 cups (246 g) fresh raspberries, divided
Glaze
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons milk, room temperature
Instructions
- Preheat oven to 375°F (190°C). Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray.
- To the bowl of a stand mixer with a paddle attachment, add the sugar, butter, sour cream, and egg. Beat until creamy. (You could also use a handheld mixer.)
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture.
- Gently fold in about 1 ¾ cups of raspberries, reserving ¼ cup for the topping.
- Pour the batter into the prepared loaf pan. Top with the reserved raspberries.
- Bake for 65-70 minutes. The bread is done when an inserted toothpick comes out with a few crumbs, but no wet batter.
- Let the loaf cool completely.
Glaze
- In a medium bowl, whisk together the confectioners’ sugar and milk. Add more milk until the glaze reaches your desired consistency.
- Drizzle the glaze over the cooled loaf. Slice and serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I love how the raspberries add a refreshing twist to this classic loaf. It's moist, not overly sweet, and the berries give it a nice balance of tartness and sweetness!
Elizabeth
I love when raspberries are in season! I loved our blackberry bread, so I was excited for the raspberry loaf. It's great, especially if you love raspberries.
Annabelle
This is a simple bread that is full of raspberries–great for a quick breakfast or with your coffee.
Selena
The raspberry bread is incredibly moist and flavorful. The raspberries add a natural sweetness and a beautiful color.
Bella
I'm a fan of this raspberry loaf—it's moist, has just the right amount of sweetness, and the raspberries give it a burst of freshness.
I am for sure going to make this! do you have any recipes for melon bread or lemon raspberry bread and…. lol lemon cookies with cwhite chocolate chips