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The Best Raspberry Bread

A soft, tender loaf filled with juicy raspberries, perfect for breakfast or as a delightful snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
Fruits
  • 1 cup fresh raspberries Gently fold them into the batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan with butter or spray.
Mixing the Batter
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, cream the softened butter until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. Gradually mix the dry ingredients into the wet ingredients, alternating with the sour cream, until just combined.
  4. Gently fold in the fresh raspberries.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top.
  2. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

For Halal-friendly substitutions, use plant-based butter or yogurt instead of sour cream. If the bread browns too quickly, cover with aluminum foil.