Raspberry Bread
Raspberry bread is a delightful treat that combines sweet and tangy flavors with a comforting texture, perfect for breakfast or snack.
Ingredients
Main Ingredients
- 2 cups fresh raspberries Use fresh for best results.
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 cup sugar
- 1/2 cup unsalted butter, softened Cream well for a light texture.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the raspberries.
Baking
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before removing from the pan and slicing.
Notes
Serve with butter or cream cheese; can sprinkle powdered sugar on top or serve with vanilla ice cream. Store in an airtight container for up to 3 days or freeze for up to 3 months.